Wonderfully meaty and firm seared tuna is an absolute treat, unfortunately, it’s also a tricky food to get right. Tuna is a notoriously delicate fish that can be easily ruined by conventional cooking methods. With the precision and control of sous vide and Suvie, overcooked tuna becomes a thing of the past. Follow this simple guide to prepare perfectly cooked tuna every time.
Temperature and cooking times for tuna
Tuna can be cooked at a variety of temperatures depending on your preference or recipes.
|Firm and moist
|Firm and less moist
|Flaky and dry (similar in texture to canned tuna)
Depending on the thickness of the tuna, we recommend cooking it for between 30-45 minutes.
Follow this link to find out more information about Suvie cooking times and temperatures.
- 2 (4-6 oz) tuna steaks, about 1” thick
- Olive oil
- Suvie or sous vide wand
- A large pot (if using a sous vide wand)
- Freezer safe vacuum-seal bags
Season the tuna generously on both sides with salt and pepper, place in a vacuum-seal bag with 1 tbsp of olive oil.
If you’re using a sous vide wand, pre-heat your water bath to the desired temperature.
Vacuum seal bag using a vacuum-sealer or our DIY vacuum-sealing guide.
If you are using Suvie, use the following settings:
Suvie Cook Settings
Bottom Zone: Sous Vide at 120-130°F for 30-45 minutes (based on desired doneness)
Top Zone: Sous Vide at 120-130°F for 30-45 minutes (based on desired doneness)
Once the cook is finished, remove the fish from the water bath or pan.
Remove the fish from the bag and place on a paper towel. The tuna will be quite delicate so try and be as careful as possible.
Heat 2 tsp vegetable oil in a heavy-bottom skillet or cast-iron pan until smoking. Add tuna steaks and sear for 1 minute per side, or until browned. Remove tuna and set aside.
Serve immediately and enjoy!
Should I add oil during the sous vide process
You don’t have to, but we strongly recommend it. Unlike steak or chicken, fish benefits from a little bit of fat during the sous vide process.
Can I leave the tuna in sous vide for longer than 45 minutes?
As with all proteins, tuna that is left in the sous vide bath for too long will develop a soft texture that some may find unpleasant. We recommend removing the tuna as soon as the cook is done.
Sous Vide Seafood Recipes
With olives, tomatoes, green beans, eggs, potatoes, and a tangy dijon dressing.
With Gremolata and Sugar Snap Peas over Orzo
White Fish with Herb Butter
Served over steamed spinach
Kerala Fish Curry
With green beans and basmati rice.