Yellowfin tuna, also known as Ahi tuna, is a type of tuna that has a delicious flesh taste. This fish is an excellent source of protein and has a low fat content. Ahi tuna is very easy to cook, one of which is by making a steak. Ahi tuna steaks are most often grilled/grilled on an open grill or griddle to bring out the best flavours. However, you can also bake it in the oven for a different texture. If you buy a piece of tuna prepared for sushi, you can also skip cooking it and serve it raw. Here are 3 methods of cooking ahi tuna or yellowfin tuna that you can try yourself at home.
Step
Method 1 of 3: Grilling Ahi Tuna
Step 1. Choose steaks or fillets of fresh or frozen tuna
Ahi tuna is sold in the form of large steaks or fillets which can be cooked in the same way as beef steak. Look for tuna steak pieces that are dark red in color with a firm texture. Avoid cuts of meat that have a rainbow-colored sheen or that appear dry, and avoid fish that look mottled or pale.
- Buy a tuna steak cut in size about 170 g per serving.
- If you are using frozen tuna cuts, thaw them in the refrigerator before using.
- Fresh tuna can be obtained in the period between late spring to early fall. If you choose fresh tuna, the best time to get it is when it is in season as above. Frozen tuna can be obtained all year round.
- Ahi tuna or yellowfin tuna from the United States or Canada are best because they have relatively low levels of mercury and are not in danger of being overfished. Avoid bluefin tuna as it has higher levels of mercury and is now overfished worldwide.
Step 2. Make the spice mixture for cooking the tuna
Grilled tuna is often coated with spices to complement and add flavor to its delicious meat. You can use dried steak seasoning to rub into the meat or use another type of spice mix that includes ingredients such as garlic powder, pepper and dried herbs. Try making your own spice mix by mixing the following ingredients in a bowl (enough to coat one 170 g steak):
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes or coarsely ground red chili
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano
Step 3. Heat a flat frying pan or utensil to sear
Steak or tuna fish fillets are easy to grill either on a grill rack or on the stove (using a frying pan/Teflon). The key is to fully heat the cooking utensil you are using before placing the tuna. This will ensure the tuna cooks evenly and results in grilled tuna with a good texture.
- If you're using the stove, heat a thick/heavy skillet (usually a cast iron skillet) over medium high heat. Add a tablespoon of peanut oil or canola oil and heat until the oil is just starting to smoke.
- If you're using a fireplace (grill rack for grilling or similar), have the charcoal smoldering at least half an hour before you start cooking the tuna. That way the charcoal will be hot enough when you add the tuna later.
Step 4. Coat the tuna with the spice mixture you have made
Every 170 g of steak or fillet will require about 1-2 tablespoons of seasoning. Rub or pat the seasoning over the tuna on all sides until it is completely coated. Once you've coated the steak, let the steak sit for the flavors to infuse and also come to room temperature before placing it on the grill or pan.
Step 5. Grill the tuna on both sides
Tuna steaks are usually served half cooked (rare, the inside is still raw and red), as the texture of half raw tuna is preferred over the texture of fully cooked tuna, which tends to be dry. To achieve the appearance of being burnt on the outside but still raw on the inside, place the tuna on the skillet or grill and broil for two minutes on the first side. Flip the tuna and let it cook for another two minutes on the reverse side, then remove from the grill/pan.
- Watch the tuna as you cook it to make sure you overcook it. You will be able to see the heat movement in the tuna cooking from the bottom up. If two minutes of baking seems too long for one side, flip the tuna ahead of time.
- If you prefer tuna that is fully cooked, bake it for a longer time.
Method 2 of 3: Baking Ahi Tuna in the Oven
Step 1. Preheat the oven to 204 degrees Celsius
Step 2. Grease the baking sheet/container that will be used for baking with oil
Choose a roasting pan or an oven-proof glass or ceramic container that is only slightly larger than the size of the steak or tuna fillet you will be grilling. Use olive oil to grease the surface of the container so the fish won't stick.
Step 3. Season the tuna
Rub or brush individual tuna chunks or fillets with a teaspoon of melted butter or olive oil, then season with salt, pepper, and dry seasonings of your choice. The aroma and taste of the original tuna meat should stand out the most so that the spices are light and only as a complement to the taste, not to cover the original taste of the tuna meat.
- A little lemon juice also goes well with the tuna, so you can add it if you want to add extra flavour.
- You can also season the tuna with classic seasoning pairs like soy sauce, wasabi and sliced ginger.
Step 4. Grill the tuna
Place the baking sheet/container with the seasoned tuna in the oven and bake until the meat is no longer pink and flakes when removed with a fork, about 10 to 12 minutes. The actual cooking time will depend on the thickness of your tuna steak. After 10 minutes, check the steak to see if it needs to be grilled any longer.
- Don't overcook the tuna, as overcooked tuna tends to taste dry and smell fishier.
- If you want your grilled tuna to be grilled on the top, turn on the broiler (or top heater; complete ovens usually come with a broiler) and broil over high heat/heat for two to three minutes.
Method 3 of 3: Making Tuna Tartare
Step 1. Choose sushi-quality tuna cuts or sheets
Tuna tartare is a dish made from raw ahi tuna. This dish is a light and fresh dish that doesn't really need to be cooked, but is one of the most popular ways to prepare tuna fish ready to eat. It's important to use sushi-quality tuna (it's clearly stated on the label) if you use this method to prepare your tuna. This is because you will not be cooking fish to kill parasites and bacteria, so you should use tuna for sushi which is safe to eat raw. The tuna cutlet destined for sushi has been prepared properly and hygienically so it is safe to eat raw without cooking.
- To make four servings of tuna tartare, you will need 450 g of tuna meat, either steak or fillet.
- This dish is best made with fresh tuna, rather than tuna that has been pre-frozen.
Step 2. Prepare the sauce
The tuna tartare is prepared with a sauce made from the fresh taste and aroma of oranges paired with the warmth of wasabi. To make a delicious tartare, mix the following ingredients in a bowl:
- 1/4 cup olive oil
- 1/4 cup chopped celery leaves
- 1 teaspoon chopped jalapeno chili
- 2 teaspoons chopped ginger
- 1 1/2 teaspoon wasabi powder
- 2 tablespoons lemon juice
- Salt and pepper to taste
Step 3. Cut the tuna into small cubes
Use a sharp knife to cut the tuna into cubes of 0.3 – 0.6 cm in size. It's easiest to cut them with a knife, but you can also use a food processor to save time.
Step 4. Toss the tuna pieces with the sauce
Mix the tuna and seasonings thoroughly so that the tuna is completely coated well. Serve the tuna tartare directly over crackers or potato chips.
- If you don't serve and eat the tuna tartare right away, the lemon juice in the sauce will start to react with the tuna and change its texture.
- If you want to prepare the tuna tartare ahead of time, set aside the sauce and tuna chunks separately and mix as soon as they are served.
- Make sure the hands, knives, and other tools you use to prepare tuna tartare are clean. Do not let you contaminate tuna meat that was already safe for consumption because of the unhygienic and careful final preparation
