It seems like every other menu and every cook book contains a form of "seared" tuna. You know, cooked half an inch or so around the outside and raw in the middle. This has always puzzled me as I was lead to believe that you should either eat something
2)cooked but cold;
but that halfway is the worst breeding ground for bacteria. If this is true, WHY do so many people endorse this method of preparing tuna and is it in fact safe?