Tuna steak
Tonfisk
46°C
Pull temperature for rare
Seared outside, raw in the middle, and off in under a minute a side.
How do you want it?tap to change
Safe minimum 63°CUSDA · fish
On the grill
A good tuna steak is seared, not cooked through. Screaming hot direct heat for perhaps 30–45 seconds a side leaves a thin cooked band and a raw red centre.
Pat it fully dry before it goes on. Any surface moisture stops the sear and steams the outside instead of browning it.