I have some blackfin tuna (kinda like lean yellowfin with slightly stronger flavor) and I seared a piece last night and it was very good. The only thing I would want to change is that the middle was still very cold. I let it sit on the counter for an hour but I really didn't like the contrast in temperatures. Is there a way to make it have a warm center without cooking through or is that just how it is?
bon appetit
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