It can be challenging to cook tuna that remains firm and has a pleasant bite, but sous vide makes it easy to achieve perfect results. Brining the fish briefly before cooking helps prevent it from falling apart and improves texture.
This guide explains how to make a simple brine and cook tuna sous vide for consistently excellent results.
Equipment
- Sous vide immersion circulator (popular models include Anova and Joule).
- Container or pot large enough for the water bath; a dedicated rectangular container is convenient for bigger pieces.
- Vacuum sealer and bags, or heavy-duty freezer Ziploc bags. If using Ziplocs, use the water-displacement method to remove air.
Sous Vide Tuna: Temperatures and Cooking Times
Tuna is delicious when cooked “sushi” style—very rare or medium-rare—while remaining safe to eat when handled properly. Use these temperature and time guidelines as a starting point and adjust slightly to personal preference and steak thickness:
Rare (sushi style) – 100°F (38°C) for about 20 minutes
Medium-rare (sushi style) – 129°F (54°C) for about 30 minutes
Medium-rare – 132°F (56°C) for about 30 minutes
Best Sous Vide Tuna Recipe
Follow this recipe for tender, flavorful tuna with a pleasant, firm texture.
Ingredients
Prepare the brine first and soak the tuna briefly. The salt and sugar in the brine firm up the flesh so it holds together when cooked.
- About 2 pounds (800 grams) tuna (Albacore or another sashimi-grade tuna)
- 1.5 pounds (600 grams) salt
- 1.5 pounds (600 grams) sugar
- Olive oil
- Lemon peel or zest
- Approximately 12.5 pints (6 liters) water for the brine
Directions
- Make the brine: combine the sugar and salt with the water and whisk until fully dissolved. Cut the tuna into four portions of about 0.5 pound (200 grams) each.
- Submerge the tuna pieces in the brine and let them sit for at least 30 minutes. Every 10 minutes, stir or turn the pieces so all sides receive even exposure to the brine.
- After 30 minutes, remove the tuna from the brine and pat dry with paper towels or parchment.
- Prepare for sous vide cooking: place each piece of brined tuna into a vacuum or Ziploc bag with a drizzle of olive oil and a strip of lemon peel or a light sprinkle of lemon zest.
- Heat the water bath to your chosen temperature using the sous vide circulator. If using Ziploc bags, remove as much air as possible using the water-displacement method, or vacuum-seal the bags.
- Lower the sealed bags into the water bath and cook for the time corresponding to your preferred doneness.
- When cooking is complete, carefully remove the bags from the water. Serve the tuna hot, or chill and slice for a cold presentation.
Tips: use sashimi-grade tuna for raw-like textures; adjust cooking times for thicker cuts; briefly searing the tuna after sous vide (high heat, very short time) adds color and flavor without overcooking the interior.
Enjoy your perfectly cooked sous vide tuna!