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Sous Vide Tuna Belly | Recipe by sousvidetools.com

Confit Tuna Belly cooked Sous Vide

Confit Tuna Belly cooked Sous Vide Fish and Seafood
  • COOK TIME: 2 Hours
  • PREP TIME: 3 Hours
  • SERVES: 4


  • 1kg Tuna Belly
  • 500ml Virgin Olive Oil
  • 200g Dried Oregano
  • Zest of 2 Limes
  • Zest of 2 Oranges

Dry Cure

  • 110g Sea Salt
  • 85g Sugar
  • Zest of 2 Lemons
  • Zest of 2 Oranges
  • 2 Bay Leaves
  • 8g Crushed Jumiper Berries
  • 4g Black Pepper
  • 5g Dill or Thyme, optional


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.


Stage 1

  1. Begin by making your dry cure
  2. Blend all ingredients to a dry powder (if vac-sealed the cure will keep for three months)

Stage 2

  1. Ask your fishmonger to remove any excess sinew from the belly or you can have a go yourself if you prefer
  2. Cover the belly on all sides with the dry cure mixture and leave for 3 hours in the fridge covered with cling film
  3. After the 3 hours, wash the tuna under cold running water and pat dry with kitchen towel

Stage 3

  1. Preheat your water bath to 68 degrees
  2. Now, put the tuna in a large pouch along with the olive oil, lime zest and orange zest then vac-seal
  3. Place the pouch in your water bath an cook sous vide for 2 hours
  4. Keep checking the bath to make sure the water is covering the pouch
  5. Remove the tuna and again pat dry with kitchen towel. Serve immediately

Chef’s Tip –

The simplicity of this dish can be altered by changing the herb used to create a different dynamic.

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