Sous-vide Ahi Tuna
Learn how to sous-vide ahi tuna perfectly with our detailed guide, including timing, temperature, and expert tips.
Step-by-Step Instructions
- 1Season ahi tuna with salt, pepper, and olive oil
- 2Vacuum seal or place in zip-lock bag using water displacement
- 3Set sous-vide circulator to 105°F / 40°C for rare
- 4Cook for 45 minutes to 1 hour
- 5Remove from bag and pat completely dry
- 6Heat cast iron skillet over highest heat until smoking
- 7Sear 30 seconds per side for crust formation
- 8Slice and serve immediately
Expert Tips for Sous-vide
- 💡Very low temperature maintains raw-like texture
- 💡Perfect for precise temperature control
- 💡Searing after sous-vide creates ideal texture contrast
- 💡Great for consistent results with expensive fish
Ahi Tuna Temperature Guide
Doneness | Temperature | Description |
---|---|---|
Rare | 120°F / 50°C | Red center, seared exterior |
Medium Rare | 130°F / 55°C | Pink center, warm throughout |
Well Done | 145°F / 65°C | Opaque throughout, flakes easily |
Ahi Tuna Safety Guidelines
Important food safety practices when handling and cooking ahi tuna.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your ahi tuna is safely cooked and delicious.
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