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Fresh Yellowfin Tuna

The Hawaiian name for yellowfin tuna is Ahi (meaning fire). When these tuna feed at night the bright yellow dorsal fin and the yellow strip they have down its side, resembles flashs of fire. The yellowfin can be found in the tropical warm waters of the Pacific and Atlantic oceans.

For the best quality, make sure they have been caught by a hook and line. You will find that the highest quality of fresh yellowfin tuna will come from Florida, Mexico, Hawaii, Southern California and the Gulf of California.

Cooking Tuna Steaks

The flavor of yellowfin is mild, with a meaty flavor. It is much leaner than the bluefin tuna and more flavorful than the albacore. The raw tuna meat should be a bright red with a wet, glistening look to it. Once cooked the meat will turn brown to a grayish tan look and have large flakes that should be firm and moist.

Often served as sashimi or sushi, yellowfin is excellent served raw. When grilling yellowfin tuna or broiling it, make sure the steak is at least 1 1/2 to 2 inches thick. You might find a lateral line (dark looking line of meat) in some steaks that you buy. This will give you a stronger flavor than you may want, just cut the line out to avoid the taste.

Tuna can be marinated if you so desire, but to get the best flavor just brush with olive oil and sprinkle some of your favorite seasonings on it. Here is an easy broiled yellowfin tuna steak recipe