4 Things to Know About Cooking Tuna to 125°F

125°F is medium-rare for tuna At this temperature, the center stays translucent, tender, and almost buttery. Any higher and the fish dries out fast.

Pull the tuna at 120-122°F Carryover cooking will push it to 125°F. If you pull at 130°F, it will overcook past medium and start flaking.

Use an instant-read thermometer Without one, sear 90 seconds per side on a one-inch steak. That gets you close enough to medium-rare.

Do not treat tuna like a burger Tuna is lean and dries out quickly. At 135°F, you have ruined it.