Tuna Wellington

Anova Culinary

A different spin to the usual beef or salmon wellington.



Enjoying great food & experimenting with the wonders of sous vide cooking. C'est la vie! Check out my Instagram #mwsousvide

Prep Time: 00:45

Recipe Time: 00:35

Temperature : 104.9F / 40.5C



  1. Season tuna steak with fresh parsley, dill and lemon slices, add olive oil, cracked pepper and salt to taste.
  2. Sousvide at 105°f for 35mins.
  3. Prepare a sheet of puff pastry. Pat dry the cooked tuna, and spread a layer of mushroom duxelle all round. Remove the lemon slices, cover the tuna with the pastry and seal all ends. Pre-heat oven to 425°f/220°c degrees.
  4. Brush a heavy coat of egg was all over puff pastry.  Place wellingtons on a baking sheet and cook for about 12 mins.