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Posted on 9/18/13 at 2:18 pm to NaturalBeam
Sure you can cook it past rare; I recommend poaching (esp in olive oil or clarified butter). It's a nice way to use up trimmings/odds ends unsuited for other cooking. Tuna confit: LINK
Poaching in oil changes the character completely; well worth trying out if you're a tuna fan.
Poaching in oil changes the character completely; well worth trying out if you're a tuna fan.
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