Go to the Recipe: An Uber-Elegant Chilled Tuna Dish You Can Make at Home
http://endoftheline.com/
All chefs should watch this before they recommend tuna...
Maybe you should check out this list: http://www.seafoodwatch.org/seafood-recommendations/groups/tuna?q=tuna
This looks pretty amazing. Great ingredients and presentation. I'm curious about where to buy Tuna that can be safely cooked at this temperature. I work near the Uwajimaya featured in your fish buying guide, and I'm wondering if that's the best bet (vs. Pike Place). I'd feel a little nervous about eating Tuna from QFC or Safeway cooked to 40°C that may have a bit more shelf life. Am I being overly paranoid?
Sorry, Tuna, not salmon.
Cut time down time by 1/3
Uwajimaya is awesome for fresh tuna, and we also love Pure Food Fish in Pike Place Market. We don't tend to feel too worried about fish from Safeway or QFC, but it's always nice to have the fresh stuff!
So would Safeway fish (salmon or tuna) be safe to eat after 40 degree sous vide?
How many of us out there actually trust distributors to tell the truth about which ocean, what method, what type of tuna? Yes, Monterey Bay Aquarium has a great list but is the tuna on your plate handline caught or longline caught? Pacific or Atlantic?
Also, thanks for making my point. On the MB Aquarium list -- 70 "AVOID", 33 "GOOD" and only 7 "BEST" choices. Fairly evident that the tuna population is in trouble, regardless of source.
Unfortunately the argument is fallacious. It could be true if individual tuna populations where homogeneously distributed across all tuna, the human taste for tuna was also homogeneous across tuna varieties, and initial tuna populations were asymmetric, but even you would have to assume that the MB aquarium's list took only in consideration actual populations and not rates of decline.
lovely nice food
I made this and everything was wonderful! I just felt like the step of cooking the tuna sous vide was a bit unnecessary - i would have preferred it simply seared. Otherwise, really really delicious, fresh, and absolutely gorgeous.
I am also a bit confused as to the benefit of cooking the tuna sous vide prior to searing. Why?
