Tuna Wellington


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

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A different spin to the usual beef or salmon wellington.
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Ingredients for 2

  • 200g slab of tuna steak

  • Salt and cracked pepper to taste

  • 1 spig fresh dill

  • 1 spig fresh parsley

  • Thin Lemon slices

  • 1 tbsp olive oil


  • Step 1

    Season tuna steak with fresh parsley, dill and lemon slices, add olive oil, cracked pepper and salt to taste.

  • Step 2

    Sousvide at 105°f for 35mins.

  • Step 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.

  • Step 4

    Brush a heavy coat of egg was all over puff pastry.  Place wellingtons on a baking sheet and cook for about 12 mins.

    • Step 0

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104.9 F / 40.5 C Recipe Temp
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