I added a bit of salt and pepper to 12 oz. of tuna filets before vac sealing. To the bag I added the filets that were sasoned, a few pats of butter, several shakes of WOW, and about 5 sprigs of fresh thyme. Sealed up and threw into a 135F hot tub for 1 hour. While this was swimming we cooked a spaghetti squash that was halved until done, then set aside to cool. A few pieces of bacon diced were sauteed until half done then a small red onion, a red and green pepper diced, minced garlic , and finally the stranded up squash was added to the pan and all was heated up. Once plated the squash got a bit of parmesan grated on top. Very nice meal and relatively healthy too! The fish was wonderful and very moist. A keeper!
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