Wild-Caught Yellowfin Ahi Tuna - 10 oz


Responsibly Harvested
No Blood Line
Perfect for Searing
Boneless / Skinless

$21.99 $24.99
$21.99 $24.99you save $3.00

Yellowfin Tuna, or Ahi, is the prime choice of premium tuna at many popular Japanese restaurants. Lucky for you, we offer the same tuna so you can harness the same quality. Here at Maine Lobster Now, we offer responsibly-sourced Yellowfin Tuna wild-caught locally in Maine during the summer months and found as far south as the Caribbean during the winter.

Our Yellowfin Tuna is ideally prepared pan-seared and served over a bed of your favorite rice, or even in a salad for an exceptionally healthy meal that takes virtually no time to prepare. Add Wild-Caught Yellowfin Tuna to your order today and say a-hi to a new way to enjoy premium-quality fish at home.

Wild-Caught Yellowfin Ahi Tuna is shipped flash-frozen in a 10 oz. package. The serving size is about 3 oz (85 grams).

Seafood is widely regarded by medical experts and dieticians to be healthy, providing nutritional benefits not found in other meat sources.

Yellowfin Tuna provides 25 grams of protein per every 3 oz. with just 118 calories and 1 gram of fat. Yellowfin Tuna is also a valuable source of both B3 and B6 vitamins, and each serving provides a generous amount of potassium and the antioxidant selenium, which aids in preventing cellular damage.

Please be Aware: Consuming raw or undercooked fish may increase your risk of foodborne illness, especially if you have certain medical conditions.

Schedule Overnight Deliveries and Earn FREE Shipping
We ship out orders Monday - Friday for next-day delivery on Tuesday - Saturday, as long as the order is placed by 8AM ET. You may also schedule your seafood delivery ahead of time by choosing your desired date at checkout. Not all towns have Saturday delivery, so if you are interested in Saturday delivery, please contact our Customer Service Team by email or phone with your zip code so we can check availability. All orders scheduled to be delivered on Saturday are subject to an additional delivery fee.

All frozen packages are sealed in a reusable box with dry ice, while our fresh packages are packed with gel packs. Packages containing both frozen and fresh products will be packed with gel packs. Dry ice is not harmful to your food as CO2 is found naturally in the air we breathe, however, it can be so cold that it can burn your skin if you touch it with your bare hands. Please wear gloves when handling dry ice.

Shipping exceptions include holidays, the eve of a holiday or inclement weather. Our Customer Service Team will inform you via phone call or email if there are any issues with shipping your order out as promptly as possible.

Once you receive your package, you should open your package and make sure all your items arrived safely. If you have any issues with your products you must notify our Customer Service Team with photos of any issues via email the day your package arrives. For further questions, you can refer to our shipping policy here.

Simple Instructions for Storing Wild-Caught Yellowfin Ahi Tuna

Storage: Keep frozen ≤ 0℉ (-18° C). Vacuum-sealed fish held under these conditions should retain their quality for at least 6 to 12 months. Lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish). It is important to note seafood stored in frost-free freezers should be used within 3 months.

Thawing instructions: Thaw under refrigeration ≤ 38℉ (3℃). Before thawing, puncture or remove packaging. For quick-thawing, place frozen fish in cool water for approximately 20 to 30 minutes, just until the contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture the package). Regardless of the chosen thawing technique, once the product is thawed, it should be cooked within 24 hours and stored at a temperature no higher than 38℉ (3℃).

Cooking Wild-Caught Yellowfin Ahi Tuna

Yellowfin Tuna is the preferred choice of many chefs, specifically serving with a light sear. Serve seared with a soy-ginger dipping sauce and a dollop of wasabi. If semi-raw is preferred, sear fish about 1 minute per side.
Follow this simple recipe for seared Yellowfin Tuna steaks:

1.) Season tuna steaks with 1 tsp. salt and 1/4 tsp. of cayenne pepper.

2.) Melt 1/2 tsp. butter with 2 tsp. olive oil in a skillet over medium-high heat.

3.) Cook 1 tsp. peppercorns into the mixture until they soften or pop (about 5 minutes).

4.) Place tuna steaks in a skillet and cook until it reaches your desired level of doneness.

Tuna also works well on fish kebabs. Cut tuna into 1 ½ inch chunks, marinate in olive oil, lemon zest, lemon juice, garlic, salt, and pepper for 20 minutes. Thread onto kebabs with vegetables then grill.

Please be Aware: Consuming raw or undercooked fish may increase your risk of foodborne illness, especially if you have certain medical conditions.

Check Out Our Seared Tuna Steak Salad Niçoise with Lemon Dijon Mustard Vinaigrette Recipe!

This colorful salad will take you straight to Nice, France where the Niçoise salad originated. The juicy medium-rare tuna is the highlight, while a mixture of blanched vegetables and raw produce as well as a heart-healthy olive oil-based vinaigrette dressing blend together to create a perfect, Mediterranean diet friendly dish that you are sure to love.

Check Out Our Seared Salt Block Tuna with Citrus, Chile and Herb Salad Recipe

This dish is full of flavor and texture, making it a definite crowd pleaser. These ingredients will add some vibrancy to your plate on cold winter days or a kick of zest for those warm summer evenings. When cooked on the salt block, a natural and perfectly seasoned crust will form on the tuna as it sears. Combine that with a fresh herb salad and a citrus and chile flavor profile, and you are sure to impress any dinner guest. The salt block may take some time to heat up, but as they say, all good things come to those who wait.