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What internal temp should I go to for a tuna steak?

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TRex
TRex Posts: 2,714
edited November -1 in EggHead Forum
I guess it may depend on whether or not I can get sushi grade tuna, right?[p]Any advice appreciated.[p]TRex[p]P.S. - My wife and I LOVE sushi, so rare in the center would be great . . .
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  • Unknown
    Unknown
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    TRex,
    I usually do them at 450 for 3-5 min per side.
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  • Chubby
    Chubby Posts: 2,955
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    TRex,[p]This won't be much help..but if the fish is 1-1/2 in. thick..I go with a rockin hot fire 600+ and get the fish close. Your Mini would be the ticket...[p]Seems like I did 2 minutes a side last time.[p]I don't have a temp though...they were warm![p]How's that for vague?[p]Evans[p]Ps...you need to be @ the Mini Meister Fest...
    Fri/Sat Sept 16 & 17!!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Hooter
    Hooter Posts: 134
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    Just did a couple last night. I really don't think you have enough time to worry about internal temp. If you want rare then you are probably good for 3 minutes per side or so. Firm enough to flip. Mine last night were a little thin (less than 1 in) so I got them a little too done. A little dry, but still good.
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  • TRex
    TRex Posts: 2,714
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    Thanks guys. I ended up aborting the tuna idea and just bought some sushi - I also bought some chicken breasts for an experimental cook I'll do tomorrow night.[p]Chubbmaster, I'm doing my best to be at MiniTexFest![p]TRex
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