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FAQs about tuna steaks
Like most fish, tuna can be part of a healthy, well-rounded diet. It's a relatively low-fat fish, and an average serving of most types of tuna has only about 1 gram of fat. Tuna is also quite high in protein, making it a good pick for a high-protein diet.
In addition to these micronutrients, tuna is a great source of several important vitamins and minerals. For example, one serving has a high percentage of the recommended daily allowance of vitamin B6. Even though it's on the leaner side, tuna is a good source of omega-3 fatty acids, generally considered healthy fats.
Although some kinds of fish naturally have different textures than others, fillets and steaks should never seem tough. If they do, it's much more likely to be an issue with the cooking time than with the quality of the fish.
To avoid letting your tuna steaks become tough, take care not to overcook them. If you prepare tuna steaks well done, they're likely to dry out and become unpleasantly chewy. With tuna, it's generally better to err on the side of preparing steaks medium-rare. For best results and the tastiest texture, leave your tuna steaks slightly pink in the center.
The United States Department of Agriculture (USDA) recommends cooking all fish – including tuna – to an internal temperature of 145 degrees. At this temperature, tuna is considered fully cooked and safe to eat.
However, heating tuna to such a high temperature can lead to overcooking if you aren't careful. To maintain the tender texture that most people appreciate from tuna steaks, chefs often recommend serving tuna steaks medium-rare, which is about 125 degrees.
It isn't easy to estimate the internal temperature of fish such as tuna steaks, and that isn't something you'll want to guess about anyway. Have a meat thermometer handy to check that the internal temperature is safe before serving.