When cooking ahi tuna steak, it's crucial to get the time and temperature right to avoid overcooking. Ahi can become dry if cooked too long.
Selecting steaks that are at least 1 to 1½ inches thick is essential. This thickness allows for a good sear while keeping the center nearly raw.
A cold tuna steak straight from the fridge will resist heat better, helping to maintain moisture and texture during cooking.
Proper preparation is key: from purchasing to plating, understanding the roasting process can prevent the tuna steak from losing its flavor and moisture.
[
Collection
]
[
|
...
]