Tuna with Pickled Zucchini and Butternut Squash Purée 

Cooking Time 2 hours  / Prep Time30 minutes / Serves2


A lighter meal that contains a symphony of different flavors.


Temperatures and Timing


Butternut Squash



Temperature Range

Timing Range


185 °F (85 °C)

1 hour and 30 minutes




Temperature Range

Timing Range


110 °F (43 °C)

20 minutes


120 °F (49 °C)

20 minutes


1 tuna fillet, 5 to 6 oz. (141-170g), 1 1/2 to 2 inches thick

1 cup(125g) butternut squash, sliced

1 sprig fresh thyme

1/4 cup(60mL) whole fat milk

1 tbsp. unsalted butter

1/4 cup(36g) blackberries, halved

Salt to taste


Pickled Vegetables

1 yellow zucchini, thinly sliced

1 cucumber, thinly sliced

1 cup(250mL) water

1/2 cup(125mL) white vinegar

5/8 cup(63g) white sugar

1 tbsp. salt



Pickled Vegetables


In a medium saucepan, add water, white vinegar, sugar and salt. Bring to boil and stir well.


Remove the saucepan from the stove and let it cool. Add sliced zucchini and cucumber into the liquid.


Butternut Squash Puree


Preheat your KitchenBoss sous vide cooker to 185 °F (85 °C) 


Place the butternut squash into sous vide bags. Seal the bags using a KitchenBoss vacuum sealer. Place the bag into the preheated water bath. Let cook for 1 hour and 30 minutes.


Remove butternut squash from the bags and place it in a blender with fresh thyme, milk, butter, and salt. Blend until smooth and set aside for later. 




Preheat your KitchenBoss sous vide cooker according to the table above. 


Season tuna with salt and black pepper. Place fillet into a sous vide bag. Seal the bag using a KitchenBoss vacuum sealer. Place the bag into the preheated water bath and let cook for 20 minutes.


Remove tuna from the bag and dry with paper towels. 


In a skillet, heat oil on high heat. Once hot, sear the tuna on both sides until golden brown. Remove tuna from the pan and let rest for 5 to 8 minutes. Slice it and serve with butternut squash, pickle zucchini, and blackberries.  


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