Easy & Delicious Sous Vide Tuna Recipe – Perfectly Cooked Every Time

Easy & Delicious Sous Vide Tuna Recipe - Perfectly Cooked Every Time

Elevate your culinary game with this foolproof sous vide tuna recipe. Master the art of precise temperature control for tuna that’s moist, flavorful, and cooked exactly to your liking.

While seared tuna may have fallen out of fashion, it remains a delectable dish when prepared correctly. The ideal seared tuna boasts a meaty center with a thin, browned exterior. Thanks to sous vide cooking, you can achieve restaurant-quality results at home, with options ranging from nearly raw to a texture reminiscent of high-end canned tuna.

Mastering Sous Vide Tuna Temperatures

The beauty of sous vide cooking lies in its precision. Here’s a guide to achieving your desired tuna texture:

Best Uses Texture Temperature
Chilled, rare serving Nearly raw, slightly firm 105°F (41°C)
Searing Very moist, just firmed 110°F (43°C)
Searing Meaty and moist 115°F (46°C)
Searing Firm and dry, like well-done steak 120°F (49°C)
Canned-tuna substitute Dry, firm, and crumbly 130°F (54°C)

Cooking time ranges from 30-45 minutes for 1-inch steaks to 45-60 minutes for steaks up to 2 inches thick.

Choosing the Right Tuna

Opt for sustainably sourced tuna and aim for thicker steaks (1.5 to 2 inches) for the best searing results. Remember, it’s better to serve one larger steak for two diners than individual thin steaks.

The Magic of Brining

Dry-brining your tuna for 30 minutes before cooking enhances flavor and texture. Simply salt your tuna, seal it in a bag, and let it rest before cooking for a firmer, more pleasant flesh.

Enhancing Flavor with Fat

Unlike with some meats, adding fat to the bag when cooking tuna sous vide can enhance flavor absorption and prevent sticking if cooking multiple pieces.

Sealing Without a Vacuum Sealer

Use the water displacement method with a zipper-lock bag for perfect results without specialized equipment.

Serving Suggestions

Option 1: The Perfect Sear

For a delicious crust, try an au poivre style with black pepper or a 90s throwback with sesame seeds. Use high heat and minimal cooking time for the best results.

Option 2: Chilled Perfection

Serve your sous vide tuna cold for a unique twist on sashimi, or use the firmer texture as a gourmet replacement for canned tuna in your favorite recipes.

Step-by-Step Sous Vide Tuna Recipe


  • 2 (10- to 12-ounce) tuna steaks (about 1 1/2 to 2 inches thick; 280 to 320g each)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30ml) extra-virgin olive oil
  • Optional aromatics: fresh thyme, dill, parsley, thinly sliced shallots, and/or citrus zest
  • 1/2 cup (70g; 2.5 ounces) black or white sesame seeds (optional; for searing)
  • 2 tablespoons (10ml) vegetable oil, if serving seared


  1. Season tuna generously with salt and pepper on all sides.
  2. Place tuna in a zipper-lock bag with olive oil and optional aromatics. Refrigerate for at least 30 minutes or overnight.
  3. Preheat your water bath using a precision cooker to your desired temperature.
  4. Seal the bag using the water displacement method and cook for 30-60 minutes, depending on thickness.
  5. Remove tuna from the bag, discard aromatics, and pat dry with paper towels.
  6. For sashimi-style or canned tuna substitute: Chill in the refrigerator before serving.
  7. To sear: Coat with black pepper or sesame seeds.
  8. Heat vegetable oil in a skillet over high heat. Sear tuna for 30-45 seconds per side, including edges.
Nutrition Facts
Servings: 4
Amount per serving
Calories 170
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 40mg 13%
Sodium 360mg 16%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 25g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 1mg 5%
Potassium 448mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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