This recipe sounds like it might be a candidate for sous vide. Any sous viders out there who've tried it or have recommendations for temp/time?

Great question! Sous vide is definitely a great method for cooking this recipe basketball stars

This sounds like tuna confit and could be done in theory The powers that be in government food safety suggest 150 *F as a safe temp.
I have made tuna confit on the stovetop and oven and you want the barest simmer.