Mark's Cookery: Sous Vide Tuna Steak and Grilled Asparagus with a Roasted Yellow Pepper Sauce.

Made a sous vide tuna steak and grilled asparagus with a roasted yellow pepper sauce. First the tuna is liberally sprinkled with S&P and thyme. Next place in a zip-top bag, add a little olive oil to the bag. Now let it chill in the fridge for at least 30min while the water temp is stabilized to 114°F.

While waiting on the tuna, I roasted yellow bell peppers on a very hot skillet. If you have a gas range, you can place the pepper directly over the flame. I suggest wrapping the peppers in foil to make cleanup easier. Char the pepper thoroughly. This is smoky! When well blackened place in a bowl and cover tightly with plastic wrap to let it steam.

Now place the tuna in the water bath for 40 min. Remember to remove the air from the bag. About 20 minutes before the tuna is done remove the now cooled peppers and remove the now loosened skin. Cut the top from the pepper and remove the seeds. Puree the pepper in a blender adding a pinch of salt and drizzle in about a teaspoon of olive oil.

Grill asparagus tossed in a little olive oil till the color intensifies and they soften a little. Sprinkle with a little salt.

Remove the tuna from the bath sprinkled with sesame seeds and placed on the hot skillet in about a table spoon of olive oil for about 10-15 seconds per side. Plated with the asparagus topped with the pepper sauce and sliced tomatoes.