Salt the ahi generously and let sit in the fridge for 1-2 hours prior to cooking.

Put the ahi in a ziplock bag with 1 tablespoon of olive oil per piece of fish.

Cook the ahi in the sous vide for 45 minutes at 105°.

While the ahi is cooking, grind up black pepper as coarsely as possible. Save for later.

When the ahi is done, remove from the bag and pat dry. Lightly coat the fish in teriyaki sauce, and then cover the ahi with black pepper. 

Sear for 30-60 seconds per side in a skillet. Serve immediately.