Sous Vide Tuna

Ingredients

• 2 tuna steaks, about 6 ounces each
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Directions

1. Bring your sous vide bath up to 130°F (54°C).
2. In a small bowl, stir together the parsley, salt, pepper, onion powder, and garlic powder.
3. Coat both sides of the tuna steaks with the olive oil, then sprinkle on the herb mixture and rub it in gently.
4. Slide the seasoned tuna steaks into a vacuum-sealed bag, then close the bag with a vacuum sealer or by using the water displacement method.
5. Lower the bag into the heated sous vide bath, and cook the tuna for 1 hour.
6. Lift the bag out of the water bath and open it with care, keeping your hands away from the steam. Serve right away, or cool it in an ice bath before serving.