Tuna temp

Unknown · August 2005

What is the best temp to cook 1" thick fresh Tuna on the egg?

jwitheld · August 2005

Mike Dodd,
Sear the outside and enjoy, or if it is high grade dont cook it at all. Shushimi!!!!

stike · August 2005

Mike Dodd,
i go 650 or so.
keep them thick (1-1/2" min), and flip it as soon as it will lift off easily. then take it off as soon as it'll lift off cleanly again.[p]inside is cold and red/purple.[p]if you like them cooked more, just go by feel. when it stiffens up a bit, pull it, and it'll be medium (but overcooked IMHO). cooks very fast.
can quickly be overcooked.....[p]is that a help? dunno. quick sear, then get out of there!

Unknown · August 2005

Thanks for the tuna temp help.

stike · August 2005

Mike Dodd,
no problem...
though it seems most of my 'recipes' for things like this are 'put it on until it's done, then take it off'[p]not too helpful, in reality

fishlessman · August 2005

Mike Dodd,
this was over cooked for me, i like a pink center, not red and 110-115 would of probably done it. for red i think 100-105 would be in the range. this is the only time ive ever checked tuna temps. one thing to note is to serve and cut immediatly from the grill, it will still be cooking on the platter and will over cook itself
[ul][li]tuna steaks[/ul]

Tuna temp

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