aka Maggie continues to broaden her culinary experiences.
So, I got some yellowfin tuna at the grocery store today. First time I've ever prepared it -- or any kind of tuna steak, for that matter. I would really like to serve it seared and rare, but I want to know if it'll be safe for consumption. The label for the tuna at the fish counter said it was previously frozen. Is this going to affect whether I can serve it rare or not? How long can I keep it in the fridge? We bought it today (Saturday) and I'm not sure how long it had been sitting at the fish counter, but the earliest I can probably prepare it would be Tuesday (we're going out tomorrow and I have dinner reservations with some other friends of mine on Monday. I actually forgot about the Monday night reservation and was planning on doing the tuna on Monday before I remembered I already had plans.) Should I freeze it now and thaw it on Tuesday?
So, I got some yellowfin tuna at the grocery store today. First time I've ever prepared it -- or any kind of tuna steak, for that matter. I would really like to serve it seared and rare, but I want to know if it'll be safe for consumption. The label for the tuna at the fish counter said it was previously frozen. Is this going to affect whether I can serve it rare or not? How long can I keep it in the fridge? We bought it today (Saturday) and I'm not sure how long it had been sitting at the fish counter, but the earliest I can probably prepare it would be Tuesday (we're going out tomorrow and I have dinner reservations with some other friends of mine on Monday. I actually forgot about the Monday night reservation and was planning on doing the tuna on Monday before I remembered I already had plans.) Should I freeze it now and thaw it on Tuesday?
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