½ lb raw tuna
1 small watermelon, halved, rind removed
¼ C scallions, sliced
½ Tbsp green tobiko (flying fish roe), to garnish
2 tsp sesame seeds, to garnish (optional)
Bibb lettuce, to garnish (optional)
2 C water
1 C apple cider vinegar
½ C white wine vinegar
½ C granulated sugar
1 tsp black peppercorns
1 tsp fennel seeds
1 dried bay leaf
1 Tbsp salt
¾ C yuzu juice
¼ C rice vinegar
¾ C honey
½ C lime juice
1 C olive oil
2 Tbsp sesame oil
1 tsp salt
Pinch ground black pepper
2 C yuzu or ponzu vinaigrette
1 C pickling liquid
¾ C red wine vinegar
1 Tbsp sugar
1½ tsp xanthan gum
Prepping Time: 15 minutes / Cooking Time: 15 minutes (excludes sous-vide cooking)
Mix all ingredients and reserve.
Blend all ingredients (except the xanthan gum) for one minute. Slowly incorporate the xanthan until the mixture is emulsified, about 30 seconds.
Compression makes the entire watermelon taste like the ultra-flavorful center. Celebrate the summer with this sophisticated and fresh salad.
Reinvent the classic skewer with exotic fruit and a flavorful coulis made using the sous vide method.
Compression and sous vide make each ingredient sing in this elegant beet salad.
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