|
 
|
Page 1 of 1
|
[ 3 posts ] |
|
| Author |
Message |
|
Gerard
|
Post subject: pan-seared tuna  Posted: Sun Jul 19, 2015 9:20 am |
|
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
|
|
| Top |
|
 |
|
Paul Kierstead
|
Post subject: Re: pan-seared tuna Posted: Sun Jul 19, 2015 10:34 am |
|
Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
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.
|
|
| Top |
|
|
|
Gerard
|
Post subject: Re: pan-seared tuna Posted: Sun Jul 19, 2015 1:17 pm |
|
Joined: Tue Oct 27, 2009 1:30 am
Posts: 170
|
|
| Top |
|
|
|
|
Page 1 of 1
|
[ 3 posts ] |
|
Who is online |
Users browsing this forum: No registered users and 13 guests |
|
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum
|
|
|
