Sesame-Crusted Sous Vide Ahi Tuna with Corn, Long-Cooked Green Beans, and Blistered Shishitos

Sesame-Crusted Sous Vide and Seared Ahi Tuna

Gentle cooking keeps the tuna evenly pink, while a very brief sear toasts the sesame without cooking the center much further.

Ingredients

• 1.5 lb ahi tuna steaks, about 1 inch thick, suitable for serving rare
• 0.75 tsp fine sea salt
• 2 tbsp white sesame seeds
• 2 tbsp black sesame seeds
• 1.5 tbsp avocado oil, divided
• 0.25 tsp freshly ground black pepper

Instructions

1. Heat a sous vide bath to 115°F / 46°C. Keep the tuna refrigerated until the bath is ready.
2. Season the tuna with salt and place in a suitable cooking bag in a single layer with 1 teaspoon of the avocado oil. Seal gently or use water displacement without crushing the fish.
3. Submerge and cook for 35–45 minutes for 1-inch-thick steaks. This produces a rare, pink center; it does not pasteurize the tuna.
4. Remove the tuna from the bag and blot thoroughly dry. Mix both sesame seeds with the pepper on a plate and gently press onto the broad faces and edges.
5. Heat the remaining avocado oil in a heavy skillet over high heat until shimmering. Sear the tuna for 20–30 seconds per broad face, then briefly touch the edges to the pan. Stop when the sesame is fragrant and lightly golden, before it burns.
6. Transfer to a board and slice across the grain into 1/3- to 1/2-inch slices with a very sharp knife. Serve immediately.

Notes

• Buy from a trusted fishmonger and confirm suitability for rare preparation; maintain a strict cold chain. Low-temperature sous vide does not eliminate pathogens. For pregnant, immunocompromised, older, or very young diners, cook fish to 145°F / 63°C instead.

Buttered Corn on the Cob

Brief boiling keeps the kernels juicy and sweet; a little butter is enough to finish them without distracting from the tuna.

Ingredients

• 4 ears sweet corn, husks and silk removed
• 2 tbsp unsalted butter
• to taste sea salt

Instructions

1. Bring a large pot of water to a boil.
2. Add the corn and cook for 4–6 minutes, until the kernels are plump, bright, and tender but still juicy.
3. Drain well and rub with the butter while hot. Season lightly with salt and serve whole.

Long-Cooked Green Beans with Garlic and Lemon

A slow covered braise gives the beans a silky texture and concentrated flavor. Lemon added at the end lifts their richness.

Ingredients

• 1.5 lb green beans, trimmed and cut into 2- to 3-inch lengths
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 0.75 cup water, plus more as needed
• 0.75 tsp fine sea salt, plus more to taste
• 1 tbsp fresh lemon juice
• 0.25 tsp freshly ground black pepper

Instructions

1. Combine the beans, olive oil, garlic, water, and salt in a wide heavy saucepan. Bring to a gentle simmer over medium heat.
2. Cover, lower the heat, and cook gently for 45–55 minutes, stirring occasionally. Add water a few tablespoons at a time if the pan approaches dryness.
3. When the beans are olive-green and completely tender, uncover and simmer for 5–10 minutes to reduce the liquid to a light glossy coating. They should yield easily to a fork, not retain a crisp snap.
4. Stir in the lemon juice and pepper. Taste for salt and keep warm over very low heat.

Notes

• These beans are intentionally cooked beyond bright green; tenderness is the goal. Add the lemon only after they soften.

Blistered Shishito Peppers

A hot, uncrowded skillet blisters the skins quickly while leaving the peppers juicy inside.

Ingredients

• 8 oz shishito peppers, stems intact
• 1 tbsp avocado oil
• 0.5 tsp flaky sea salt, or to taste

Instructions

1. Wash the peppers and dry thoroughly to prevent splattering.
2. Heat a large cast-iron or heavy skillet over medium-high heat. Add the avocado oil, then the peppers in a single layer, working in batches if necessary.
3. Cook for 6–8 minutes, turning every minute or two, until the skins have dark blisters and the peppers soften and begin to collapse.
4. Transfer to a plate and sprinkle with flaky salt. Serve hot, leaving the stems for holding.

Notes

• Most shishitos are mild, but an occasional pepper can be quite hot.

Overall Timing / Workflow

Start the forgiving beans first, then coordinate the corn and peppers around the tuna's brief final sear.

Instructions

1. 0:00 — Trim the beans and start their braise. Heat the sous vide bath.
2. 0:15 — Bag the tuna and begin its 35–45-minute bath. Husk the corn, dry the shishitos, and prepare the sesame mixture.
3. 0:40 — Check the beans and bring the corn water to a boil.
4. 0:45 — Cook the corn and blister the shishitos in a separate skillet. Finish the beans with lemon as soon as tender; hold warm.
5. 0:50–1:00 — Remove the tuna when its cooking time is complete, dry it, and coat with sesame. Sear in a clean hot skillet, slice, and plate immediately.
6. Allow a little extra time if the beans need longer to become fully tender.

Plating

Keeping the components distinct preserves the sesame crust and lets the sweet, smoky, and savory flavors contrast.

Instructions

1. Place one ear of corn along the side of each plate.
2. Spoon a compact mound of green beans beside the corn, leaving any excess braising liquid in the pan.
3. Fan the tuna slices across the front of the plate with their pink centers visible.
4. Nestle the shishitos between the tuna and corn. Serve immediately without pouring vegetable juices over the sesame crust.

Leftover Path

Gentle reheating suits the vegetables, while keeping the tuna chilled avoids turning its delicate center dry.

Instructions

1. Refrigerate leftovers promptly, within 2 hours, in separate shallow containers at 40°F / 4°C or below. Use the rare tuna within 24 hours and the vegetables within 3–4 days.
2. Serve the tuna cold with lemon and a simple green salad rather than reheating it to rare again.
3. Warm the beans in a covered saucepan with a splash of water. Cut the corn kernels from the cob and add them near the end.
4. Reheat the shishitos briefly in a hot skillet, or chop them into the warmed corn and beans.

Notes

• The rare tuna is not pasteurized; refrigerating leftovers does not remove the risks of undercooked fish.