Due to its low fat content, tuna is usually cooked to half-cooked (125°F or 52°C) to retain moisture

Due to its low fat content, tuna is usually cooked to half-cooked (125°F or 52°C) to retain moisture. Overcooked tuna is dry and hard.

由于脂肪含量低，金枪鱼通常煮熟至半熟（125°F 或 52°C）以保持水分。 过熟的金枪鱼又干又硬。

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