Click to zoomYellowfin Tuna 10oz (Ahi) Sushi Grade (Frozen)
What it is
The same deep red yellowfin loin, cut at 10 oz — a thicker steak that gives you more raw centre when you sear it.
How we handle it
Frozen at sea and stored solid, thawed slowly in the fridge and dried well before it hits the pan.
How to cook it
Sear it hard and briefly, or slice it thin for sashimi. A thicker steak is easier to keep rare in the middle. Sushi-Grade Salmon Poke Bowl.
Good to know
If you are cooking for two, one 10 oz steak sliced across the grain plates better than two thin ones.