Yellowfin Tuna Loin

$295 to $458
Choose sushi grade or grill grade, 1 piece (approximately 10 lbs.) | Free Shipping

Yellowfin tuna (aka ahi tuna) is a delicious fish that can be enjoyed raw, seared, baked, broiled, or sautéed.

Yellowfin tuna is considered a more sustainable alternative to bluefin tuna. This Yellowfin tuna is wild caught by purse seine, hook and line, and long-line. The fishery is managed by the International Commission for the Conservation of Atlantic Tunas and the National Marine Fisheries Service. Wild caught can sometimes mean that the fish are caught wild and then kept in fisheries until they are ready to harvest. Our Yellowfin tuna is truly wild.

Tuna loins are ready to slice into steaks or cut into sushi/sashimi portions. They are available in sushi grade or the more affordable grill grade. Either grade can be cooked, but sushi grade loins have been selected for premium texture, appearance, and flavor when served raw or seared.

These loins include a portion of the darker loin meat called the "blood line." The blood line has a stronger, almost beefy flavor and is considered a delicacy in Japan, but can be cut out very easily if desired.


1 piece loin portion (approximately 10 lbs.)


  • Choose either Sushi Grade (best raw appearance/texture/flavor) or Grill Grade
  • Fresh
  • Hand Cut
  • Skin On
  • Wild Caught

Store yellowfin tuna loins in the coldest part of your refrigerator or freeze for long term storage.

For many applications, you'll probably want to remove the skin from the loin prior to cooking or serving it raw.

Sushi grade yellowfin is best served in homemade sushi (with vinegared sushi rice and possibly nori seaweed), thinly sliced as sashimi, or briefly seared in a hot pan to provide a flavorful crust and contrasting cooked & raw textures (aka tataki-style).

Seared Ahi Recipe

Tuna loin portions include a small portion of darker meat called the "blood line," which has a stronger, almost beef-like flavor.  In Japan the blood line is considered a delicacy, but it's very easy to remove if you don't want it.  Simply make two cuts into the loin that meet behind the blood line to remove the small wedge of meat.

Recommended condiments for raw or seared ahi are rich tamari soy sauce (the traditional soy sauce of choice for sashimi), pickled ginger, black or white sesame seeds, fresh wasabi rhizomes, ponzu sauce or a citrus or wasabi vinaigrette (try making one with yuzu juice!).  You can add additional flavor to seared ahi by rubbing it with spices before searing.

How to Make a Vinaigrette

Either grill grade or sushi grade tuna can be cooked as you would other raw tuna by baking, broiling, grilling, smoking or sautéing. Good flavor pairings for cooked tuna include citrus juice, chile peppers, cilantro, tarragon, shiitake mushrooms or lobster mushrooms, and tomatoes.

Fish Fillet Recipes & Techniques

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