"Fine Cooking" magazine, Sept 2001, (page 66) includes a feature: A Great Way to Cook Fresh Tuna. Essentially, the author/chef advocates "poaching" 2 pounds of 1-inch-thick fresh tuna (top quality yellowfin or ahi) steaks covered with "infused" oil slowly brought to 150 degrees F. "Take the pot from the heat and let the tuna cook slowly in the warm oil. After a minute or two, test for doneness by breaking into the flake of the tuna. The fish should be cooked medium rare -- slightly pink inside." The author's inspiration was two-fold: oil-packed canned tuna from Brittany coupled with the confit style of preserving meat and poultry by cooking it slowly in its own fat.
The cook is advised to cover the tuna with strained oil and, if not using right away, to refrigerate tightly covered for up to 2 weeks.
Do we have some food safety issues here -- both technique and species-specific?
Thank you for your insights.
Marcie Ver Ploeg
co-author "Seafood Cooking for Dummies" [1999]
mverploe@rochester.rr.com
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