Rare at 115°F, medium-rare at 125°F, and well-done at 135°F (but don’t do that).

Rare at 115°F, medium-rare at 125°F, and well-done at 135°F if you must.

Tuna is a lean fish, not a steak. Cook it past medium-rare and you lose the buttery texture and fresh flavor—it turns into dry, flaky sadness. Pull it off heat around 115°F for rare (still cool in the center), 125°F for medium-rare (warm but pink), and 135°F+ for well-done (cooked all the way through, but I’d rather eat canned).

Use an instant-read thermometer, not guessing. Rest it a minute before slicing.

If you’re cooking tuna well-done, buy the