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Festival Foods

Photo of Ahi Tuna
Ahi Tuna

People who love tuna know it is better on the rare side. So don't overcook.

Nutritional Information

Cooking Instructions Print Version

For additional cooking instructions, please see the chef's tips and the USDA cooking recommendations

1. Oven

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.

2. Grill

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.

Finger Test

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.

USDA Cooking Recommendations

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