Supposedly a Bluefin tuna, when caught, can struggle hard enough to partially cook itself through overheating. When I go, if I go, I want that, but overheated from thinking too hard.
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Does it? Idk! Apparently normal tuna internal temps can range 75 to 95 F, but I can't find a figure for what they reach internally when struggling. 120 F seems hot enough to call "partially cooked", and maybe 10 of that is from leaving the water? Either way, metal, Tuna. Metal.
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