Ahi Tuna


Thick Fillets with a Medium Flavor and a Firm Texture

Sink your teeth into rich, firm, restaurant-quality tuna fillets. These thick steaks are overachievers when it comes to satisfying your appetite. Place them on a sandwich, a salad or let them hold their own as the main course. Try grilling these Ahi Tuna steaks for an incredible, healthier alternative to fattier proteins.

  • Individually Vacuum Packed
  • Individually Quick Frozen
  • Excellent Source of Protein

Cooking Instructions

Grill • Broil • Bake

To Thaw: Remove tuna from vacuum wrap. Place fillets in bowl of cool water until completely thawed or place in refrigerator for 24 hours until thawed.

Simple Preparation Instructions: For best taste and texture, grill the tuna.

Grill:

  1. Preheat grill. Season with salt and pepper.
  2. Turn fillets after 3 to 4 minutes. Continue to grill until fish flakes when pierced with a fork.

Bake:

  1. Preheat oven to 425°F. Place fillet in lightly oiled shallow baking dish.
  2. Season with salt, pepper and butter or margarine.
  3. Bake 6 to 10 minutes per inch of thickness of fillet until it is opaque throughout.

Broil:

  1. Preheat broiler. If desired, season fish with salt, pepper and lemon juice.
  2. Place pan containing fish 4 to 5 inches from heat and broil 6 to 10 minutes per inch of thickness of fillet.
  3. Test flaking at thickest part of fillet.

CAUTION: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your grill or oven.

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Fun Fish Facts

Ocean perch and pollock are best when pan fried.