“The secret to cooking Ahi Tuna is not to overcook it”

What is Ahi Tuna? “Ahi” is Hawaiian for YELLOWFIN TUNA

“Yellowfin tuna, scientifically known as Thunnus albacares, is a popular species of tuna found in tropical and subtropical waters worldwide. They are often marketed as “ahi” in Hawaii and elsewhere.”

Trader Joe’s sells AHI TUNA STEAKS, in the section with their other frozen fish.

My package was labled “Wild Caught, Product of Spain” (fished from Spanish waters in the Atlantic)

Ahi Tuna is one of my favorite fishes that TJ’s carries. and I highly recommend trying it if you never have before. It’s so good, meaty and satisfying.

If you have any leftovers, its delicious served cold the next day, maybe over a bed of rice or a salad.

How To Cook Ahi Tuna: First off, defrosting the fish. The best way will be a slow “overnight” defrost in the fridge. While the slow defrost will give the best result, if you didnt plan ahead, you could you can try putting the package of fish in a bowl in the sink, then running a slow stream of cold water over it. Leave it like that. That will take perhaps an hour to defrost that way.

TIP: Do Not Nuke the fish to defrost it; it will ruin the texture of the fish, making in mushy.

The package states you should “remove from package before defrosting”. I’m not quite sure why… anyone have a clue? Anyway I defrost it in the fridge overnight in the package and it seems fine.

MARINADE: Once the fish is defrosted I marinate it for a half hour to an hour before cooking. As far as marinades go, I generally make a typical Asian/Japanese style marinade: Soy sauce, fresh grated ginger, fresh ground black pepper, a pinch of honey or brown sugar, plus some oil, either olive oil or better still a teaspoon of TJ’s dark roasted sesame oil. You can add some type of acid if you like: a tiny amount of cider vinegar, lemon juice, or sake if you have it. You should serve it with some fresh Lemon or Lime.

Cooking Ahi Tuna: The first rule of AHI tuna is don’t overcook it. Its very easily overcooked. It is crucial that you don’t overcook ahi tuna as it can dry out easily. So be careful with your cooking time. Personally I think AHI is best cooked in the Japanese “Tataki-style” way which is just searing the outside on all sides and leaving the center a bit pink (See pic above). 

I generally cook it in a black cast iron pan over med-high heat with a little oil, and/or butter, searing the outside for 60-90 seconds on one side then turning with tongs to cook the other sides for a minute. You can use the tongs on the sides but again be careful not to overcook your fish. After you do it once or twice you will get the hang of cooking this way.

When done, take the fish out of the pan, and let it rest on a plate for a few minutes before you slice it. Which you will do against the grain like a steak. Be sure to save the pan juices and any juice that runs out on the cutting board to pour over your fish.

You can deglaze the pan with sake, rice vinegar, or even a splash of water, or some extra marinade that you saved at the beginning. I found that if you marinated the fish and use that marinade to deglaze the pan there is protein that coagulates when you cook it, so it glops up a little (I just thin it with soy and some water, it doesn’t bother me too much,  it makes it thicker thats all). If that gloppy stuff bothers you, don’t use the marinade, make a fresh sauce to serve with the fish. Here’s some ideas for sauces….

“Butter Shoyu” (Soy Butter Sauce) Put a fat dollop of butter in the pan along with a little soy sauce, a terrific combination. Mix it well and and pour over the Ahi. Serve with slices of fresh lemon or lime.

PONZU: Another classic Japanese sauce. Combine Soy sauce and fresh Lemon Juice. Do not cook this, just mix together. A bit of grated lemon rind would be a gourmet touch.

As in the photo of my finished Ahi, it should end up seared on the outside and pink in the center, just how pink is up to you. I like mine like it is in the thickest part, the center (just this side of raw) while my wife likes it as it is cooked on the ends (medium) which I think of as overcooked. As a final touch, I sprinkled some sesame seeds on top, sliced it against the grain, and put it on a bed of arugula, pouring the pan juices over the top. Ahi Tuna is really delicious and I am sure your family will also love this very steak-y fish.

You could even try it as “Poke” I guess (ceviche style). I am willing to eat it this way but my (Japanese) wife won’t let me make this as poke as she says this is not “sashimi grade tuna” (true) which costs three times as much, selling for about $25/lb instead of this at $8/lb. So at 8 bucks a pound this is a another good deal from Mr. Trader Joe. 

ASIAN MARINADE: 2 tbs soy sauce; 1″ peeled fresh ginger, grated; fresh ground black pepper, a little honey or brown sugar, teaspoon of sesame oil (or olive oil) plus lemon or lime juice for a marinade (you can make a bit more and save some to serve on the side). Marinate in the fridge (on fully defrosted fish) for 30-60 minutes turning it once. Cook as desired.

Having said how great this fish is please let’s not eat TOO much as this species is on the “near threatened” list. We eat AHI tuna no more than once a month. Though this says the Atlantic Yellowfin is sustainably harvested.