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Tuna - best thing I learned here is to cook by time!

Someone posted here years ago that they only way they had found to do tuna properly was by time.

Until I started doing that, I can't tell you how much I have ruined.

Tuna does vary a bit, as does anything, but what works for me is:

475 degrees at gasket level, turn it at two minutes and take it off at four.

I have to use a stopwatch and seconds do matter.

Caveat: we like our tuna more rare than many people.

Another thing, we just buy from Costco or Sam's club and don't use much in the way of other sources.

Last batch of six or so came from Sam's club, was very red and we liked it better at 3 minutes and 45 seconds.

That fifteen seconds made more of a difference than you might think.

So, if you're unhappy with how you're doing tuna, try doing it by time.

If you're happy with how you're doing it, I think you should keep doing it that way.

Doing this by time, was a huge help to me.

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