How To Sous Vide Tuna

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.

Temperature	Time	Result
120°F	30-45 minutes	Firm and moist
125°F	30-45 minutes	Firm and less moist
130°F	30-45 minutes	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.

Ingredients

2 (4-6 oz) tuna steaks, about 1” thick
Salt
Pepper
Olive oil

Equipment

Suvie or sous vide wand
A large pot (if using a sous vide wand)
Freezer safe vacuum-seal bags

Directions

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.

Finishing

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!

FAQs

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.