Silky Tuna & Ginger Infusion
An elegant main course featuring butter-soft sous-vide tuna, served on a velvety orange sweet potato cream with ginger, accompanied by crisp broccoli florets.
20m
Prep Time
45m
Cook Time
1h 5m
Total Time
Ingredientsparts
- 300 g orange sweet potato (in 2 cm cubes)
- 25 g fresh ginger (thinly sliced)
- 80 ml full-fat coconut milk
- pinch of salt
- 2 tuna steaks (sashimi grade, approx. 1.5 cm thick)
- splash of olive oil
- 3-5 drops sesame oil
- splash of neutral oil (for searing)
- 100 g broccoli florets
- pinch of salt
- Optional: sesame seeds
Instructionsparts
Peel the ginger easily by scraping the skin off with the edge of a teaspoon; this is the most efficient method for ginger's irregular shapes.
Cook the sweet potato cubes with the ginger slices in a shallow layer of water for 12-15 minutes until tender. Drain, let steam off well, and remove the ginger.
Puree with the coconut milk into a smooth cream. Push through a fine-mesh strainer for a silky texture. Season with salt. Keep in a saucepan, covered with foil.
Pat the steaks dry. Vacuum-seal them with a small drop of olive oil and just 3 to 5 drops of sesame oil. Store in the refrigerator.
Submerge the vacuum bag with tuna in a 45°C (113°F) water bath for 20-25 minutes.
Remove the tuna from the bag and pat extremely dry. Heat a pan with a drop of oil over very high heat. Sear the tuna for only 10 to 15 seconds per side for the crust.
Blanch the florets in boiling salted water for 2 minutes. Shock immediately in ice water, pat dry, and set aside.
Grill or torch the broccoli florets briefly for a nice 'crunch' and a lightly charred flavor.
Gently reheat the sweet potato cream.
Pull a clean 'swipe' of the orange cream across the plate.
Place the tuna on top and arrange the broccoli around it for a beautiful contrast. Finish with sesame seeds if desired.
Lightly glaze the tuna on the plate with a brush, using a mix of equal parts soy sauce and mirin for extra shine and umami.
💡Tips & Notes
- •Sashimi grade tuna is essential: the core temperature stays at 45°C, so the fish must be safe to eat raw.
- •Pat the tuna truly extremely dry before searing, otherwise you will get a grey edge instead of a crust.
- •The fine-mesh strainer makes the difference between an 'ordinary' puree and a professional cream; do not skip this step.