How can I tell when fresh tuna is done cooking?!
Answers: How do I know when it's done?
If you take your hand and separate your thumb and index finger and press in the middle that is what you want to feel when you press the tuna steak.
A lot of times depending on how you cook it you will notice a white substance start to ooze from it. That is a sure sign it is done.
Tuna can be tough and just like a good steak you do not want to cut it or test to se if it is flaky by breaking it apart. Let it sit a minute or two after coking o let the natural juices remain and then enjoy.
when you press on it it should just give a little.. not real firm..
It will be flaky and the color will change from a translucent to a solid color. All fish takes very little time to cook. Most of the time about 5-10 mins depending on thickness.
Just brown the sides. tuna should be almost raw in the center.
if you're going to make it brown, then just buy the can!
i agree with the other guy, just brown the sides and it's done.
tunna in can comes cooked
firm , flaky when picked w/ a fork , white in color not glossy off white
Tuna can be eaten raw if it's fresh......it's really up to the preference of the person eating it
Good tuna needs only to be seared on all sides and usually it will leave a pink to red center. You can cut an edge directly into it and look for the browned outer side with a penetrating gray area and the red-pink center.
If you have marinated the fish with a teriyaki or soy sauce it will look a bit overdone by doing this,..but again if you use good tuna a seared outside will be sufficient to cook and serve the fish.
When the skin shrinks and cruels.
Do not overcook it! Some people actually eat it still pink, rare. I place mine in a hot frypan with olive oil and when I see the pinkness go about 1/3 the way up the side, I turn it and allow about two minutes on the second side on a lower heat. Remove to plate, as residual heat will continue cooking the fish.
it will be flaky
First off, make sure it is sashimi grade tuna you are getting. There's a very good chance that getting such product would require a trip to a speciality fish market that's in a well-to-do area, and expect to pay big $$$ for it. Get it in full loin form if you can (and make your own steaks or fillets at the last minute to increase freshness, or even just cook it as a full loin and carve later). And you have to use it quickly.
If you have that in hand, you can simply sear it quickly (as others have said). If it is super fresh you can even skip the cooking or searing alltogether if you wish.
If it is less fresh, you might have to cook it longer. The longer cooking it takes, the more likely you'd be better off w/ the canned stuff.
(Though I'm of the opinion that if you get tuna it's either sashimi grade or nothing. Anything short of that is cat food).