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 Post subject: pan-seared tuna
PostPosted: Sun Jul 19, 2015 9:20 am 
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Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
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


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 Post subject: Re: pan-seared tuna
PostPosted: Sun Jul 19, 2015 10:34 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
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.


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 Post subject: Re: pan-seared tuna
PostPosted: Sun Jul 19, 2015 1:17 pm 
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Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
Perfect! Thanks so much!


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