SOUS VIDE TUNA RECIPES
SOUS VIDE TUNA - ANOVA CULINARY
Sous vide is a great way to prepare tuna to be served nearly raw, sashimi-style, or to be used in recipes where you'd typically use canned tuna, giving you better texture and flavor than any canned option.Rather than cold and raw in the center, you can serve tuna that's heated just to the point of starting to firm up, giving it an even meatier bite while maintaining a gorgeous, translucent deep red color and moist texture.
Provided by J. Kenji López-Alt
Total Time 045 minutes
Prep Time 015 minutes
Yield Ingredients for 4
Number Of Ingredients 8
26 BEST SOUS VIDE RECIPES – THE KITCHEN COMMUNITY
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Number Of Ingredients 26
More about "sous vide tuna recipes"
SOUS VIDE HALIBUT - SOUS VIDE RECIPES
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 15.0px; font: 13.0px Arial; color: #232323}p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 15.0px; font: 13.0px Arial; color: #232323; min-height: 15.0px}span.s1 {font-kerning: none}Halibut straddles that fine line between firm-fleshed fish like tuna and swordfish steak, and flaky fish like cod or hake. When raw, it is fleshy and firm, but as it cooks, it separates into large, meaty flakes that require a bit of finesse if you want to avoid toughening it or drying it out. Like other flaky white fish, halibut meat is composed of layers of firm flesh separated by connective tissue. This connective tissue breaks down as the fish cooks, allowing the firmer muscle layers to separate and flake.Sous Vide Halibut Temperature Chart120°F / 49°C: Just starting to flake, tender, sashimi-like layers.130°F / 54.4°C: Very moist, tender, and flaky140°F / 60°C: Firm just at the cusp of tough, moist, and flakyFor timing, there's no need to leave halibut in a water bath for longer than it takes to just cook through–a half hour to 45 minutes is plenty for one-inch filets, and 45 minutes to an hour for filets up to two inches thick.
From recipes.anovaculinary.com
Reviews 3.9
Total Time 045 minutes
From recipes.anovaculinary.com
Reviews 3.9
Total Time 045 minutes
See details
SOUS VIDE HALIBUT - SOUS VIDE RECIPES
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 15.0px; font: 13.0px Arial; color: #232323}p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 15.0px; font: 13.0px Arial; color: #232323; min-height: 15.0px}span.s1 {font-kerning: none}Halibut straddles that fine line between firm-fleshed fish like tuna and swordfish steak, and flaky fish like cod or hake. When raw, it is fleshy and firm, but as it cooks, it separates into large, meaty flakes that require a bit of finesse if you want to avoid toughening it or drying it out. Like other flaky white fish, halibut meat is composed of layers of firm flesh separated by connective tissue. This connective tissue breaks down as the fish cooks, allowing the firmer muscle layers to separate and flake.Sous Vide Halibut Temperature Chart120°F / 49°C: Just starting to flake, tender, sashimi-like layers.130°F / 54.4°C: Very moist, tender, and flaky140°F / 60°C: Firm just at the cusp of tough, moist, and flakyFor timing, there's no need to leave halibut in a water bath for longer than it takes to just cook through–a half hour to 45 minutes is plenty for one-inch filets, and 45 minutes to an hour for filets up to two inches thick.
From recipes.anovaculinary.com
Reviews 3.9
Total Time 045 minutes
From recipes.anovaculinary.com
Reviews 3.9
Total Time 045 minutes
See details
TUNA SALAD RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 12 minutes
Category main-dish
Cuisine american
Reviews 4.6
Total Time 12 minutes
Category main-dish
Cuisine american
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
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TUNA POKE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 50 minutes
Category appetizer
Reviews 4.6
Total Time 50 minutes
Category appetizer
- Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.
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TUNA SALAD RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 12 minutes
Category main-dish
Cuisine american
Reviews 4.6
Total Time 12 minutes
Category main-dish
Cuisine american
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
See details
TUNA POKE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 50 minutes
Category appetizer
Reviews 4.6
Total Time 50 minutes
Category appetizer
- Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.
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SOUS VIDE RECIPES | ALLRECIPES
Sous vide eggs with a just-solidified yolk and those elusive solid whites. Eggs are an excellent candidate for sous vide because you can get consistencies of yolk that are not possible otherwise. However, no matter what the pretty pictures in sous vide recipes …
From allrecipes.com
From allrecipes.com
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SOUS VIDE COOKING: HOW TO GET STARTED - SERIOUS EATS
Jan 11, 2022 · Because a sous vide steak cooks from edge to edge with more or less perfect evenness, there is no temperature gradient inside. A medium-rare steak should be 130°F from the very center to the outer edge, with only the outer surfaces hotter after searing. Sous vide …
From seriouseats.com
From seriouseats.com
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SOUS VIDE DUCK BREAST - ALLRECIPES
This is a fantastic recipe! I had never made duck before and I had never cooked sous vide before. I made this recipe when the Ohio State Buckeyes were playing the Oregon Ducks for the 2014 national championship. ;-) This recipe has inspired me to add duck to our regular rotation, as well as to buy a sous vide …
From allrecipes.com
From allrecipes.com
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ANOVA SOUS VIDE TIME AND TEMPERATURE GUIDE - ANOVA C…
Anova Sous Vide Time & Temperature Guide by J. Kenji López-Alt Whether you’re new to sous vide cooking or you just want to know the basics, the Anova Time & Temperature Guide will help …
From anovaculinary.com
From anovaculinary.com
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SOUS VIDE RACK OF LAMB RECIPE - SERIOUS EATS
Apr 18, 2020 · Because sous vide techniques cook from edge to edge with more or less perfect evenness, there is no temperature gradient inside. A medium-rare rack of lamb should be 130°F from the very center to the outer edge, with only the outer surfaces hotter after searing. Thus, sous vide …
From seriouseats.com
From seriouseats.com
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TIME & TEMP GUIDE - SOUS VIDE WAYS
Our goal here at Sous Vide Ways is to make cooking sous vide easy, so we created a foolproof guide that will help you decide the ideal time and temperature for anything you are dropping in the bath. This time and temperature guide is the product of years of extensive testing, and will take the guesswork out of cooking sous vide.
From sousvideways.com
From sousvideways.com
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CHEESY SOUS VIDE EGG BITES (BETTER THAN STARBUCKS!) - FIT ...
Dec 25, 2020 · What Are Sous Vide Egg Bites? Sous Vide Eggs are essentially like little egg soufflés made in your sous vide. If you’ve ever had any of our egg cups, they’re similar to those, but airier and cooked absolutely perfectly even.. That’s the beauty of the sous vide…
From fitfoodiefinds.com
From fitfoodiefinds.com
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ANOVA SOUS VIDE TIME AND TEMPERATURE GUIDE - ANOVA C…
Anova Sous Vide Time & Temperature Guide by J. Kenji López-Alt Whether you’re new to sous vide cooking or you just want to know the basics, the Anova Time & Temperature Guide will help …
From anovaculinary.com
From anovaculinary.com
See details
SOUS VIDE RACK OF LAMB RECIPE - SERIOUS EATS
Apr 18, 2020 · Because sous vide techniques cook from edge to edge with more or less perfect evenness, there is no temperature gradient inside. A medium-rare rack of lamb should be 130°F from the very center to the outer edge, with only the outer surfaces hotter after searing. Thus, sous vide …
From seriouseats.com
From seriouseats.com
See details
TIME & TEMP GUIDE - SOUS VIDE WAYS
Our goal here at Sous Vide Ways is to make cooking sous vide easy, so we created a foolproof guide that will help you decide the ideal time and temperature for anything you are dropping in the bath. This time and temperature guide is the product of years of extensive testing, and will take the guesswork out of cooking sous vide.
From sousvideways.com
From sousvideways.com
See details
CHEESY SOUS VIDE EGG BITES (BETTER THAN STARBUCKS!) - FIT ...
Dec 25, 2020 · What Are Sous Vide Egg Bites? Sous Vide Eggs are essentially like little egg soufflés made in your sous vide. If you’ve ever had any of our egg cups, they’re similar to those, but airier and cooked absolutely perfectly even.. That’s the beauty of the sous vide…
From fitfoodiefinds.com
From fitfoodiefinds.com
See details
HOW TO CHOOSE TIME AND TEMPERATURE TO COOK MEAT SO…
Apr 01, 2018 · With sous-vide you can choose whether you’d like to turn tough meat into something with the texture of a medium rare steak, or if you’d like a stewed/braised/pulled texture (see the next section). To cook tough meat such that will become tender but still be medium rare or medium is something that is only possible with sous-vide.
From stefangourmet.com
From stefangourmet.com
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PALEO RECIPES - 300+ AWARD-WINNING PALEO RECIPES BY NO…
Hungry for more? Check out our Webby Award-winning cookbook app for the iPhone and iPad—it’s packed with over 150 Paleo recipes, and we continue to add more on a regular basis.; No iPhone or iPad? No problem! Grab a copy of our New York Times bestselling cookbooks, Nom Nom Paleo: Food for Humans and Ready or Not! And preorder our upcoming cookbook, Nom Nom Paleo…
From nomnompaleo.com
From nomnompaleo.com
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MICHELIN STAR RECIPES - GREAT BRITISH CHEFS
The Michelin guide is considered by many to be the ultimate restaurant guide and many an hour has been spent debating whether a restaurant does or does not deserve a Michelin star. Many of the chefs featured on our site have won a Michelin star and so we have collected together some of their standout Michelin star recipes.
From greatbritishchefs.com
From greatbritishchefs.com
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PALEO RECIPES - 300+ AWARD-WINNING PALEO RECIPES BY NO…
Hungry for more? Check out our Webby Award-winning cookbook app for the iPhone and iPad—it’s packed with over 150 Paleo recipes, and we continue to add more on a regular basis.; No iPhone or iPad? No problem! Grab a copy of our New York Times bestselling cookbooks, Nom Nom Paleo: Food for Humans and Ready or Not! And preorder our upcoming cookbook, Nom Nom Paleo…
From nomnompaleo.com
From nomnompaleo.com
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MICHELIN STAR RECIPES - GREAT BRITISH CHEFS
The Michelin guide is considered by many to be the ultimate restaurant guide and many an hour has been spent debating whether a restaurant does or does not deserve a Michelin star. Many of the chefs featured on our site have won a Michelin star and so we have collected together some of their standout Michelin star recipes.
From greatbritishchefs.com
From greatbritishchefs.com
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