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pan-seared tuna
http://cookaholics.org/viewtopic.php?f=38&t=4130
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Author:  Gerard [ Sun Jul 19, 2015 9:20 am ]
Post subject:  pan-seared tuna

Hi all,

I'm planning on pan-searing some tuna as part of a salad nicoise. I usually like the center pretty pink - around 100 degrees(?). Is there any problem making the tuna ahead of time and letting it sit in the refrigerator for a few hours - both in terms of color and safety?

Thanks in advance!

Gerard

Author:  Paul Kierstead [ Sun Jul 19, 2015 10:34 am ]
Post subject:  Re: pan-seared tuna

I've certainly done it and the color was fine. I can't imagine safety would be a big issue so long as the total time spent in the danger zone was kept under 3 or 4 hours.

Author:  Gerard [ Sun Jul 19, 2015 1:17 pm ]
Post subject:  Re: pan-seared tuna

Perfect! Thanks so much!

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