Fish
Sashimi-grade tuna from rare ruby-red to medium-rare pink, ideal for searing or poke bowls.
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Tuna is best when it stays ruby and tender, which is why timing and temperature matter so much. Sous vide lets you gently warm the center for sashimi-like texture, then add a fast sear for a crust without blowing past medium-rare. Use this guide to dial in everything from poke-ready cubes to seared steaks for salads and rice bowls.
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105°–110°F
Sashimi-style center, just warm enough to take a sear.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Seared Rare | 105°–110°F | 30 min | 60 min |
| Warm Center | 115°–120°F | 40 min | 90 min |
| Firm | 125°F | 45 min | 2 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
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