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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, ahi tuna is highly nutritious. It is an excellent source of lean protein and heart-healthy omega-3 fatty acids, while also providing essential nutrients like selenium and Vitamin B12 which support immune and neurological function.
Ahi tuna is a protein powerhouse, containing approximately 23.33g of complete protein per 100g serving. This makes it an ideal food for muscle building, repair, and maintaining fullness throughout the day.
Yes, it is an excellent choice for weight loss because it is very high in protein but relatively low in calories (144 per 100g). Its high protein content promotes satiety, helping you feel full longer while consuming fewer total calories.
Ahi tuna is perfectly suited for the ketogenic diet as it contains 0g of carbohydrates. It provides high-quality protein and healthy fats, making it a staple for low-carb and keto lifestyles.
Yes, ahi tuna can be eaten raw, but only if it is labeled 'sushi-grade' or 'sashimi-grade.' This indicates the fish was flash-frozen at extremely low temperatures to kill any potential parasites, making it safe for raw consumption in dishes like poke or sushi.
The best way to cook ahi tuna is to sear it over high heat for 1-2 minutes per side. This creates a flavorful crust while leaving the center rare or medium-rare, which preserves the fish's tender, buttery texture.
Ahi tuna has a mild, slightly sweet flavor and a firm, meaty texture similar to a beef steak. It is much less 'fishy' than other seafood, especially when prepared raw or lightly seared.
ahi tuna steaks is a versatile ingredient found in cuisines around the world. With 144 calories per 100g and 23.33 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 →Fresh ahi tuna is highly perishable and should ideally be cooked or eaten within 1 to 2 days of purchase. Store it in the coldest part of the refrigerator in its original packaging or an airtight container.
Fresh ahi tuna should be bright red or deep pink and smell like the ocean. If the fish has a strong 'fishy' or ammonia-like odor, feels slimy to the touch, or has turned a dull brown or grey color, it has likely spoiled and should be discarded.
Ahi (Yellowfin) tuna contains moderate levels of mercury compared to other fish. While it is safe for most healthy adults to consume 1-2 times per week, pregnant women and young children should limit their intake to avoid excessive mercury exposure.