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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw ahi tuna is highly perishable and should be consumed within 1 to 2 days of purchase when stored at 40°F (4°C) or below.
Yes, you can freeze them. For best results, vacuum seal the steaks to prevent freezer burn and use them within 3 months.
Spoiled tuna will have a strong 'fishy' or ammonia-like smell, a slimy texture, or visible brown/grey discoloration.
It is safe to eat raw only if it is labeled 'sushi-grade' or 'sashimi-grade,' meaning it has been flash-frozen to kill parasites.
For a rare center, aim for an internal temperature of 115°F (46°C). For medium-rare, aim for 125°F (52°C).
Swordfish, albacore tuna, or salmon steaks are the best substitutes due to their firm texture.
Ahi (yellowfin) tuna contains moderate levels of mercury. It is generally recommended to limit consumption to 2-3 servings per week.
Thaw it slowly in the refrigerator overnight. Do not thaw at room temperature to avoid bacterial growth.
'Ahi' is the Hawaiian name for yellowfin tuna and bigeye tuna.
ahi tuna steaks is a versatile ingredient found in cuisines around the world. With 109 calories per 100g and 24.4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 1 recipes featuring ahi tuna steaks with step-by-step instructions.
Browse recipes →It pairs excellently with soy sauce, ginger, sesame oil, wasabi, lime, and avocado.