SV first run- Seared Ahi, what oil and SV setup

[Ozzie]

I scored a Bluetooth Anova for $100 on Father's day! Super excited to give it a whirl. First run I want to go with seared Ahi, but obviously not in the traditional sense because my seared Ahi lover hates sushi a la raw fish. So I cook it to pink (medium I suppose you would say). It is always a crap shoot for me trying to sear and cook to doneness at the same time so I am hoping the SV is going to help me out. So I am seeking input from the Pit on my SV plan-

How does this sound-
Dry brine with salt only 30 min.
SV for 30 - 60 min at 128F depending on thickness (1" - 2")
Ice bath for 5 min
Pat dry, oil (see next part) & fresh ground pepper. (Kalbi sauce is already pretty salty)
Screaming sear all surfaces quickly on GG upside down on gasser. Just a minute or two.
Serve with Kalbi sauce (our fav)

From everything I see in the Pit & web, I think I am shooting for about 130 IT? Pink is good as long as the meat texture is "cooked". Does my cook plan look like it will get that result?

On a side note OIL? I have EVOO, Grape seed oil, Canola and flax seed oil. Can get avocado oil I think. Anybody have a strong preference for this Ahi cook?

Thanks to all for your input! Much appreciated

[Jerod Broussard]

You might want to go with mayo rather than oil.

[jacmac422]

I have cook a lot of tuna and my honest opinion would be not to SV it but rather just lightly touch it to a very hot grill with olive oil salt and pepper. Tuna basically raw is wonderful but becomes fishy when cooked

[Ozzie]

I agree whole heartedly, but unfortunately that will only feed 1 of 2 at the table.

[MBMorgan]

Your basic plan sounds reasonable ... with two possible exceptions. Personally, I don't think I'd dry brine the tuna. Fish takes up salt awfully quickly and you might find you've over done it. SV at 128F seems a bit too warm unless you want the tuna equivalent of well done steak. Here's a link to a Serious Eats discussion of SV tuna that might help:

http://www.seriouseats.com/recipes/2016/09/sous-vide-tuna-recipe.html

[EdF]

Awesome! Thanks for that link!

[T-bone]

MBMorgan great link. Thanks.

Not to disagree, but to give options...Chef Steps offers this:

https://www.chefsteps.com/activities/tips-tricks-dry-cure-for-perfect-fish

[Ozzie]

T-bone Thanks! At the end where he cuts it apart is exactly the doneness I am looking for (as close as tuna will get to that salmon anyway). Hope my SV temp is right. Maybe I will go 125.