Yellowfin tuna, Pacific yellowfin, ahi (Hawaiian), “light-meat” tuna
Yellowfin tuna has a mild, meaty flavor — similar, some say, to swordfish. It’s more flavorful than albacore, but leaner than bluefin. The meat is bright red in its raw state but, when cooked, turns brown to grayish-tan, firm and moist, with large flakes. Yellowfin is also served raw as sashimi and in sushi. Canned product (light-meat tuna) is a bit darker than canned albacore and is often blended with skipjack tuna.Look for tuna meat with a glistening, wet look. The ideal is bright translucent red. Fat is desirable, as more fat means more flavor.
Fresh: H&G, Chunks, Loins, Steaks Frozen: H&G, Chunks, Loins, Steaks Value-added: Canned, Pre-marinated steaks, Smoked strips and jerky, Sashimi, Burgers (patties)
Swordfish, Mako shark, Other tunas
Yellowfin is excellent raw, but for grilling and broiling, cut steaks 1 1/2 inches thick. The tuna needs little flavor enhancement; just brush with olive oil and sprinkle with seasoning. For a milder taste, remove the dark lateral line from the meat. Tuna can also marinate for several hours without becoming “cooked.” Try a marinade of white wine, a little oil and some brown sugar for an hour or two before grilling.
France, Indonesia, Japan, Mexico, Philippines, South Korea, Spain, Taiwan, United States