Tuna (double) Calories

Yes, tuna steak is often served rare, but only when it is sold and handled for raw or undercooked use. Keep it chilled, use a clean board and knife, and avoid serving it rare to people at higher risk from foodborne illness.

A pink centre usually means the tuna steak was cooked briefly and is still rare or medium-rare. Colour alone cannot confirm safe handling, so buy it from a reliable source and keep it properly chilled before cooking.

No, rinsing canned tuna is not necessary for safety and can wash away flavour. Drain it instead if you want to remove the packing liquid; rinsing may make the fish watery, especially in tuna salad.

Tuna packed in water has a cleaner, lighter taste, while oil-packed tuna is richer and often stays more moist. Drain either type to suit your recipe, or use a little of the oil to add flavour to pasta or salad.

Thaw frozen tuna slowly in the refrigerator while it remains wrapped or sits in a covered container. Pat it dry before searing; thawing it on the counter can warm the surface while the centre is still frozen.

Yes, cooked tuna can be frozen in an airtight container, though it may become drier after thawing. Use it in a sauced dish, such as pasta or a casserole, rather than expecting the same texture as freshly cooked steak.

Grey or brown colouring can result from normal changes during cooking and storage, and does not by itself prove the tuna is spoiled. Discard a can that is swollen, leaking, badly dented, or has an off smell when opened.

Yes, the dark strip in a tuna steak is edible, but its stronger, more metallic flavour is not to everyone’s taste. You can trim it away before cooking if you prefer a milder-tasting piece.

Tuna salad should not sit out for more than two hours, or one hour in very hot conditions. Return leftovers to the refrigerator promptly in a covered container, and discard them if they have been left out too long.