ahi tuna
Also known as: yellowfin tuna
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Also known as: yellowfin tuna
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Crispy, golden wonton chips piled high with fresh, marinated ahi tuna, creamy avocado, and a zesty sriracha mayo. This vibrant California-style appetizer is a perfect fusion of flavors and textures, ideal for sharing and ready in under 40 minutes.
Restaurant-quality seared Ahi tuna at home! A beautiful sesame seed crust gives way to a tender, rare center. Perfect for a quick, elegant meal, ready in under 15 minutes and bursting with umami flavor.
A vibrant and refreshing bowl featuring sushi-grade ahi tuna marinated in a savory soy-sesame sauce, served over seasoned sushi rice with fresh, crisp vegetables. A taste of Hawaii in your own kitchen!
Look for a deep red or pink color, a firm texture, and a clean, mild ocean scent. Avoid fish with brown spots or a strong 'fishy' odor.
Ahi is the Hawaiian name for both Yellowfin and Bigeye tuna. In most markets, Ahi specifically refers to Yellowfin.
Yes, provided it is labeled as 'sushi-grade' or 'sashimi-grade,' meaning it has been handled and frozen properly to kill parasites.
Bigeye tuna, Albacore tuna, or Salmon are the best alternatives for searing or raw preparations.
While it can stay safe indefinitely, it is best consumed within 3 months to avoid freezer burn and texture degradation.
Ahi tuna contains moderate levels of mercury. It is recommended to limit consumption to 1-2 servings per week.
Common dishes include Poke bowls, Ahi steaks, Sashimi, Sushi rolls, and Seared Ahi salads.
Thaw it slowly in the refrigerator overnight. Avoid thawing at room temperature or in warm water to maintain food safety.
ahi tuna is a versatile ingredient found in cuisines around the world. With 108 calories per 100g and 24.4 grams of protein, it's a nutritious addition to many dishes.
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