Sous-vide Ahi Tuna

Learn how to sous-vide ahi tuna perfectly with our detailed guide, including timing, temperature, and expert tips.

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1h
Cook Time
🌡️
105°F / 40°C
Cooking Temperature
⚖️
0.4 lb / 6 oz / 170 g
Portion Weight
Per adult serving
120-145°F / 50-65°C
Internal Temperature
Rare to Well Done

Step-by-Step Instructions

  1. 1Season ahi tuna with salt, pepper, and olive oil
  2. 2Vacuum seal or place in zip-lock bag using water displacement
  3. 3Set sous-vide circulator to 105°F / 40°C for rare
  4. 4Cook for 45 minutes to 1 hour
  5. 5Remove from bag and pat completely dry
  6. 6Heat cast iron skillet over highest heat until smoking
  7. 7Sear 30 seconds per side for crust formation
  8. 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

DonenessTemperatureDescription
Rare120°F / 50°CRed center, seared exterior
Medium Rare130°F / 55°CPink center, warm throughout
Well Done145°F / 65°COpaque throughout, flakes easily

Ahi Tuna Safety Guidelines

Important food safety practices when handling and cooking ahi tuna.

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Cook to proper internal temperature

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Use food thermometer

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Remember

When in doubt, use a food thermometer. It's the only reliable way to ensure your ahi tuna is safely cooked and delicious.