This recipe calls for fresh tuna, which takes advantage of the fish’s natural richness. Seasoned with rosemary and thyme and enriched with lemon, this will make a perfect meal. Serve with vegetables on the side.

Ingredients

• 150 g tuna steak
• 2 tablespoons olive oil
• 1 pinch salt
• 1 pinch pepper
• 1 sprig rosemary
• 1 sprig thyme
• 1 tablespoon lemon juice
• 1 slice lemon

For searing: 2 tablespoons olive oil

Method

Oil and season the steak, or for an even stronger flavour, marinate the steak in the refrigerator up to 24 hours before cooking. Place the food into a vacuum bag that is suitable for sous vide cooking. Vacuum and seal the bag and place it in the oven. After the automatic program, remove the steak from the bag. If you don’t have a combi steam oven, you can use sous vide cooker or a sous vide stick. The water temperature should be 60 °C, place the bag into the water for an hour. After cooking the steak, pat it dry on both sides. Preheat a skillet over high heat. Swirl the steak around in the pan for about a minute or two on each side.