Yellowfin Tuna Steaks Recipes

Species Name: Yellowfin Tuna (Thunnus albacares). Hawaiians refer to yellowfin as Ahi, meaning fire.

Geography: Yellowfin are found in tropical and temperate waters ranging from 64-86 degrees. They school of the coast of California, in the Gulf of Mexico and off of the south Atlantic states.

Seasonality: Due to imports from Ecuador and domestic catch, yellowfin is available year-round. However, supply is limited from August through November.

Appearance/Flavor: Raw yellowfin is ruby red. When cooked, the meat turns off-white. Yellowfin is a mild, flavorful fish. The meat is firm.

Buying/Handling/Storing: Yellowfin should be firm and translucent. Tuna must be chilled on ice quickly. The meat will retain its coloring when blast frozen at -160 degrees.

Cooking Methods: Steaks should be cut 1 1/2 inches thick for broiling or grilling. Yellowfin needs little or no seasoning. If desired, mix a bottle of chablis with some brown sugar and marinate 1 to 2 days.

Harvesting Method: Fresh and frozen markets are generally caught with longlines.

Source: AboutSeafood.com

Baked Marinated Yellowfin Tuna

Ingredients:

1 (12 oz.) package
   Beacon Light^® Yellowfin
   Tuna Steaks
1/4 cup vermouth
1/4 tbsp. lemon juice
salt and pepper to taste

Makes 2 servings

1/4 tsp. marjoram
1/4 tsp. rosemary
1 sm onion, chopped
1/4 cup celery, chopped
1 bay leaf
3/4 tbsp. parsley, chopped
3/4 tbsp. butter
3/4 tbsp. flour

Directions:

Thaw seafood per instructions. Combine vermouth, lemon juice, rosemary, onion, celery, bay leaf and parsley in a bowl. Add the tuna. Marinate the tuna for 5-6 hours (covered) in the refrigerator. Preheat oven to 400°F. Put tuna in a casserole dish, add marinade, salt and pepper. Cover and bake for 35 minutes or until tuna is flaky. In a skillet, melt butter, stir in flour, and cook for 2 minutes. Pour off liquid from casserole to skillet. Cook 5 additional minutes, then pour over the tuna fish. Serve immediately.

Download a printable copy (Acrobat PDF - 182k)

Citrus Grilled Yellowfin Tuna

Ingredients:

1 (12 oz.) package
   Beacon Light^® Yellowfin
   Tuna Steaks
1/4 cup orange juice
1/4 cup soy sauce

Makes 2 servings

2 tbsp. catsup
2 tbsp. vegetable oil
2 tbsp. chopped fresh
    parsley
1 tbsp. lime juice
1 clove garlic, finely
    chopped
1/2 tsp. oregano
1/2 tsp. pepper

Directions:

Thaw seafood per instructions. Place tuna in a shallow baking dish in a single layer. Combine remaining ingredients and pour over steaks. Refrigerate, covered, for 30 minutes, turning once. Remove fish from marinade and place on a lightly-oiled grill. Cook fish 4 inches from moderately hot coals for 5-6 minutes. Heat marinade to a boil and remove from heat. Turn fish over and baste with marinade. Cook 4-5 minutes longer until steaks flake easily with a fork.

Download a printable copy (Acrobat PDF - 182k)

Far East Pan-Seared Yellowfin Tuna

Ingredients:

1 (12 oz.) package
   Beacon Light^® Yellowfin
   Tuna Steaks
1/2 cup soy sauce
2 tbsp. wasabi mustard

Makes 2 servings

2 tbsp. fresh grated ginger
2 cloves garlic, minced
2 tbsp. olive oil
sea salt to taste
coarse black pepper to taste
sesame seeds
wasabi mustard for dip
soy sauce for dip

Directions:

Thaw seafood per instructions. Combine soy sauce, wasabi mustard, fresh ginger and garlic and pour over tuna steaks in a shallow pan. Cover with plastic wrap and marinate fish in the refrigerator for 1 hour, turning once. To cook, remove fish from marinade and season with salt and pepper. Sprinkle each side with sesame seeds. Heat olive oil in pan and brown tuna steaks for 1-2 minutes on each side, being careful not to overcook. Tuna can also be grilled over hot coalsor oven grilled for 5 minutes per side. Serve with additional wasabi mustard and soy sauce on the side as dipping sauces.

Download a printable copy (Acrobat PDF - 182k)

Tangy Tuna with Orange Sauce

Ingredients:

1 (12 oz.) package
   Beacon Light^® Yellowfin
   Tuna Steaks*
Vegetable cooking spray

Makes 2 servings

Sauce:
1/4 cup orange juice
2 tablespoons vegetable oil
2 tablespoons light soy sauce
1/8 teaspoon pepper
1 tablespoon lemon juice
1 clove garlic, minced

Directions:

Thaw seafood per instructions. Combine six sauce ingredients in a bowl. Brush fish with sauce mixture.

Coat grill with vegetable cooking spray. Preheat grill and cook tuna on medium-high heat for 5 minutes, brushing frequently with sauce. Turn and cook for an addtional 5 minutes or until fish flakes easily.

*Also delicious with Catfish fillets

Download a printable copy (Acrobat PDF - 89k)