A final temp of about 90°F (32°C) makes for a beautifully rare steak that is still red and has the luxurious texture that is a hallmark of a good tuna steak. That means pulling your tuna from the pan at a mere 65°F (18°C)—as read on a fast instant-read thermometer like the Thermapen®.
What temperature do you pull tuna steaks?
Insert a meat thermometer into the tuna teak to check its internal temperature. According to the FDA, tuna cooking temp should reach 145 degrees Fahrenheit before your tuna steak is ready to season and serve.
What temp should tuna be cooked to?
Pat the tuna dry and sprinkle liberally with salt and pepper. Grill 30 to 60 seconds per side, until cooked on the outside but still raw on the inside. It’s helpful to use a food thermometer: the internal temperature should be 115 degrees Fahrenheit.
How do you know when tuna is done cooking?
Because tuna steaks get dry and chewy when overcooked, the center should still be pink when it is done cooking.
What temperature do you cook tuna on a thermapen?
A final temp of about 90°F (32°C) makes for a beautifully rare steak that is still red and has the luxurious texture that is a hallmark of a good tuna steak. That means pulling your tuna from the pan at a mere 65°F (18°C) —as read on a fast instant-read thermometer like the Thermapen Mk4.
Should tuna steak be cooked warm or cold?
Because you don’t want it to overcook, you need your tuna steak to have some significant thermal mass, and that means buying steaks that are at least an inch thick. As noted above, keeping your fish chilled until the last moment is an important safety step, but beyond that, it’s also thermally advantageous.
How long does it take to cook tuna on each side?
The pan is heated over high heat and the fish is only added once the surface is hot: 425–450°F (218–232°C). I like my tuna quite rare, so it only needs a minute or so of cooking per side, but the real tell is the internal temperature.
Can You overcook a tuna steak?
To get the most out of a tuna steak, you need to be very careful with temperature. Not only is it ruined by overcooking, but it needs careful temperature control along the way.