Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Tuna

Tuna is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy at the high end. The fish only has to be cooked long enough to heat it through, usually 25 to 45 minutes. Brining the fish before cooking it also helps firm up the texture and flavor it.

tuna

Tuna is normally cooked between 104°F and 140°F (40°C and 60°C) which ranges from just slightly warmed texture up to firm and even chewy. The fish only has to be cooked long enough to heat through. Brining the tuna before cooking it also helps firm up the texture and flavor it. This can take the form of a wet 5% brine or a dry brine.

Warning: Warning: The tuna you use should be high quality fish you would feel comfortable eating raw. The times and temperatures used are almost never enough to pasteurize it.

For more information about cooking fish, including how to make the brines, you can read my article on How to Sous Vide Fish.

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Sous Vide Tuna Temperatures and Times

  • Slightly Warmed 104°F (40°C)
  • 104°F for Time by Thickness (40.0ºC)
  • Firm Sashimi 110°F (43.3°C)
  • 110°F for Time by Thickness (43.3ºC)
  • Lightly Flaky and/or Firm 120°F (48.9°C)
  • 120°F for Time by Thickness (48.9ºC)
  • Very Flaky and/or Firm 132°F (55.5°C)
  • 132°F for Time by Thickness (55.6ºC)
  • Chewy 140°F (60°C)
  • 140°F for Time by Thickness (60.0ºC)

Do you have experience cooking tuna? Let us know your thoughts in the comments below!

Looking for more fish? Check out the sous vide fish time and temperatures for all the sous vide information you need.

Sous Vide Tuna Recipes and Articles

Sous Vide Tuna and Ginger Sesame Salad Recipe

Lightly seared tuna is one of those lunch meals that tastes great and fills me up without leaving me feeling heavy afterwards. Sometimes I have trouble making sure the middle is warm without overcooking the outside. Cooking it with sous vide at a lower temperature ensures it is heated throughout without over cooking it at all. Finishing it off with a really quick sear adds some color and texture while leaving the rest of the tuna perfectly done.

Sous Vide Sesame Crusted Tuna with Avocado Salad

This sesame crusted tuna recipe uses sous vide low temperature cooking to make a delicate fish entree. I top it with a fresh avocado salad and a vinaigrette dressing to provide some enhancing flavor punch!

Seared Tuna Squares Recipe

By using the basic modernist ingredient of xanthan gum this recipe turns tuna into an upscale party favorite for any gathering. I serve the tuna squares with a pickled pear relish and an Asian accent sauce for a pop of flavor.

Sous Vide Tuna Comments

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jason