Fresh Tuna Steaks with Tarragon

Each 1/3 lb. Tuna Steak was seasoned with soy sauce and shallot pepper, and a pinch of tarragon.  The Sous-Vide was set at 45 degrees.  We set the timer for 22 minutes and pan seared it.

OUTCOME:  tender/juicy; underflavored, and slightly overcooked.

SUGGESTIONS: reduce cooking time to 12 minutes and double seasoning to roughly 1 tsp. of each herb/spice per piece of fish.