Coal-Kissed Tuna with Charred Lemon and Rosemary

High Risk Population

• Tuna is cooked rare to medium-rare in this recipe, leaving the center raw. Pregnant women, young children, elderly individuals, and immunocompromised persons should consume only fully cooked fish to avoid parasitic and bacterial risks.

Cooking Temperature

• {"classification":"cooking-temperature","text":{"text":"The recipe instructs searing tuna to rare/medium-rare doneness (approximately 120-130°F internal), while this safety note states 145°F. These are contradictory. FDA food code specifies 145°F as the minimum internal temperature for cooked fin fish to ensure food safety. For healthy adults, many chefs consider 120-130°F acceptable for seared tuna. If serving high-risk individuals (pregnant women, children, elderly, immunocompromised), cook to 145°F. Use a calibrated meat thermometer to verify doneness."}}

Cross Contamination

• Use separate cutting boards, utensils, and plates for raw tuna. Never allow raw fish contact with ready-to-eat foods. Sanitize all surfaces and hands after handling raw tuna steaks.

Storage

• Store fresh tuna at 40°F or below. Use within 1-2 days of purchase for optimal quality. If storing longer, freeze at 0°F and use within 3 months. Thaw frozen tuna in the refrigerator, never at room temperature.

Handling

• Pat tuna completely dry before searing. Moisture creates steam instead of char and prevents proper crust formation. Use long tongs to flip steaks and avoid piercing the flesh, which releases juices.

Equipment Safety

• Grill or cast-iron skillet must be extremely hot before adding oil and fish. Never add oil to a cold pan. Keep flammable materials away from open flame. Have a fire extinguisher accessible when grilling.