Ingredients

• 4 sushi-grade tuna steaks (about 4 to 6 ounces each)

• 1½ cups high-quality olive oil (or enough to fully cover the tuna in the bag)

• 4 garlic cloves, smashed

• 2 sprigs fresh thyme

• 1 sprig fresh rosemary (optional)

• zest of 1 lemon

• 1 teaspoon Kosher salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon chili flakes

Instructions

Preheat Oven

Set the Wolf Convection Steam Oven to the Sous Vide Mode at 125°F (52°C).

Place a perforated pan on rack position 2.

Prepare the Tuna

Pat tuna steaks dry with paper towels.

Lightly season both sides with Kosher salt and black pepper.

Place each steak into a vacuum-seal bag.

Add olive oil, smashed garlic, thyme, rosemary (if using), lemon zest, and chili flakes.

Vacuum seal the bag, removing as much air as possible.

Cook in Steam Oven

Place the sealed bag flat on the perforated pan.

Cook for 45 minutes at 125°F.

Chill or Serve

To store for later use (e.g., in salads or spreads)

Remove the sealed bag from the oven and immediately cool in an ice bath for 10 minutes.

Transfer to the refrigerator and store until ready to use.

Serve

Carefully open the bag and remove the tuna.

Pat dry gently.

Serve warm as is, or sear in a hot pan for 15–30 seconds per side to add color.