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.
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.
posted by Someone with a camera at 10:28 PM
1 Comments:
Hi I'm sorry to leave a comment but I couldn't find your email address. I am starting a blog on sous vide cooking techniques and I notice you have not kept this site up to date, is there any chance you could transfer the domain name to me?
Thanks,
Kevin
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