Cooking Instructions
About your product choice
Try tuna belly sous vide for a soft, flaky, braised texture. A great fish which is rich in protein
1hr
60°
/
140°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Try olive oil lime and orange zest
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Confit Tuna Belly cooked Sous Vide
We’re using the belly from the tuna as it’s the tastiest part of the fish. It lends itself to confit really well and it has a lot of natural flavour and fat. Perfect with toast.
View Recipe