Sous Vide Chicken Breast With Tuna Rolls



For the Chicken Breast

1 chicken breast, boneless skinless

1/8 tsp white pepper

1/4 tsp salt

Olive oil to taste

For the Tuna Sauce

1 tuna in water, can (180 g)

100 g mayonnaise sauce

1 tsp black sand pepper

1/4 tsp dijon mustard

1 tsp caper, chopped

2 tsp onion, chopped


For the Vegetable

2 cucumber

1/4 sweet pepper


Chicken Breast Process:

Step 1:

Place the chicken breast in a bowl then add the white pepper, salt and olive oil on the chicken breast.

Make the chicken breast covered by those spices perfectly

This step will season the entire chicken breast deeply

Step 2:

Set the PENGFA Cook Helper at 145°F/63°C & 60 mins.

Step 3:

Put the seasoned chicken breast into the zippered-bag and put it into the water bath for 60 mins.

Step 4:

Take the bag from the water bath.

Then take the chicken breast from the bag carefully.

Dry the chicken breast with napkin then cut it into several strips ( 0.6in /1.5cm wide & 1.2 in / 3cm long)

Tuna Sauce:

Place the tuna, mayo, black pepper, dijon mustard & chopped capers into a bowl and mix them perfectly.

Vegetable strip:

Apply a peeler on the cucumber to have several cucumber strips.

Cut the peppers into several strips as well.

Last Step:

Place the cucumber strips on a clean plate.

Put the tuna sauce on it and place the chopped chicken breast & peppers on it afterward.

Then wrap the cucumber strip completely and fix it by one toothpick.

Repeat this step for the rest then they are ready to be served.


Recipe Temp


Recipe Time

60 mins

Prep Time

50 mins

About the Chief

Claire Tu