Tuna, Yellowfin


Sustainability Rating:

Yellow – Good Alternative


A popular member of the tuna family, sometimes called “Ahi”

Available Year-Round


Where: Various Locations; Hawaii

How: Wild Caught

Yellowfin Tuna

Exclusive Hawaiian Ahi Tuna Program Grading Guide

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Yellowfin Tuna, with its gorgeous red color, is often served raw or quickly seared.  After it is cooked, it loses that bright ruby red color. The fattier the better – which is why the fatty pieces of the belly are some of the most desirable parts.

For Your Menu

Serve it up raw – sashimi, sushi, ceviche or crudo – tastes great and pairs well with all kinds of flavors. Or, if you decide to cook it, Yellowfin is quite versatile – grill it, bake it, broil it, sear it – just don’t over cook it!

For Your Waitstaff

Depending on how the chef is preparing Tuna it can pair with a variety of wines – red, white, rose, sparkling – and if you’re serving it sushi style, suggest some sake!

For Your Retail Display

It’s okay to just slice a couple of steaks off a loin and then display them with the whole loin – that will help keep the tuna in top quality condition.   Double check your fish several times a day to maintain a beautiful appearance.