Yet another meal and another post inspired by fellow bloggers, two in this case. The idea to try tuna sous-vide came from A Single Serving, who left a comment on my sous-vide page. He mentioned tuna confit, which is not what I tried this time around (but I will). Instead, I cooked the tuna medium rare at 42C/108F. The idea to grill avocado came from Richard of REMCooks, as well as the idea to combine avocado and tuna. I made this for lunch, but it could also be a nice appetizer for two. If you don’t have sous-vide equipment, you could use a ziploc bag and stock pot as a good substitute (that will however require some attention to monitor the temperature) or simply serve the tuna raw.
You may now be thinking that I lost it. Grilling avocado? I had never thought of this, but I trust Richard and he’s right: it’s nice and a great way to eat an avocado that is not yet fully ripe. I was worried the avocado would ‘melt’, but that is not the case at all. The sous-vide tuna turned out very nice, with more flavor than rare tuna. I really liked the combination of flavors and textures, and the chile flakes made a big difference in this dish. Here’s what I did…
200 grams (7 oz) fresh tuna (sashimi grade)
1 avocado (does not have to be fully ripe, but not stone hard either)
4 vine tomatoes
green part of 2 green onions
extra virgin olive oil
good balsamic vinegar