Cooking Instructions Print Version
Bake or broil. Be aware that baking is generally not the best option for tuna. If you choose this method, consider adding a topping to help keep it moist. Crushed pineapple or fruit salsa is nice. Bake at 350°F until the fillet is cooked medium at the most.
You can use the “finger test” to determine the doneness of tuna just like you would a steak. In fact, all preparation can be done very similar to how you would handle a beef steak.
1. Using your right hand, relax your fingers and bring your forefinger and thumb together without any pressure. With your left forefinger, feel the muscle at the base of your thumb - this is how a rare steak will feel when pressed from the top.
2. For medium doneness, do the same thing with your middle finger.
3. For well done, do the same with your ring finger.
For extremely well done, do the same with your pinky. Use compound butters, marinades and dry rubs. Asian spices and glazes react especially well with tuna.
3. Stove Top
Pan searing is especially good for this. Remember, well done tuna can be dry. It is much better at medium or less.
Safe cooking recommendations from the United States Department of Agriculture
Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.
Yellow to Medium Rare: 138°F - Beef only
Red to Medium: 144°F - Beef only
Green to Medium Well: 157°F - Pork and Beef
Blue to Well Done: 168°F - Pork, Beef, Poultry