The article explains that while 'steak' typically refers to beef, it can describe various meats, including tuna. Unlike most meats, tuna steaks are not meant to rest after cooking, as they can overcook easily due to carry-over cooking. This process causes the hot outer portion of the fish to continue cooking the cooler inside, which is best served rare. The piece emphasizes searing tuna for flavor while maintaining its tender interior and discusses the quick breakdown of connective tissue in fish compared to beef.
One of the most popular ways to prepare tuna is to sear the outside, but keep the inside raw. Searing triggers a Maillard reaction, creating a flavorful caramelization.
Tuna steaks do not need to rest after cooking due to carry-over cooking, which can result in overcooking, compromising the moisture and delicate texture.
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