Skip to Content

Can You Eat Ahi Tuna Raw?

When it comes to eating fish, some people believe they are better off avoiding certain types altogether.

But others won’t hesitate to chow down on any type of seafood.

Can You Eat Ahi Tuna Raw

Is Fresh Ahi Tuna Safe To Eat Raw?

You may be surprised to learn that there are many different kinds of wild-caught tuna out there.

Some come from far away lands like Hawaii or Japan while others originate right where you live, such as Alaska.

The difference between these varieties is mainly determined by their size – small tuna tend to have higher levels of fat than large ones do.

But regardless if you go for big or small, each kind of tuna has its own nutritional benefits.

Ahi (also known as yellowfin) contains omega 3 fatty acids which can help lower blood pressure and prevent heart diseases.

Albacore also offers this benefit along with vitamin D3, B vitamins, selenium, and zinc.

And then there’s blue fin tuna, which supplies plenty of protein plus iron, calcium, potassium, phosphorous, copper, niacin, pantothenic acid, riboflavin, thiamine, folate, and magnesium.

So what exactly makes one variety of tuna “better” than another?

For one thing, albacore tends to contain less mercury compared to other fishes because it spends only part of its life cycle at sea before being caught.

On top of that, most canned albacore products don’t use additives like monosodium glutamate, nitrites, or preservatives, so they don’t pose much risk either.

Still not convinced whether you should eat your next meal served up on a bed of ice cubes?

Keep reading below to find out why it might still make sense to indulge yourself in raw ahi tuna even though other types of seafood aren’t quite as appealing.

(For more information about seafood safety, see our article titled How to tell if seafood is safe to buy.)

Can You Eat Ahi Tuna Raw From The Grocery Store?

Yes, you absolutely can!

You just need to know how to identify high-quality fish when buying it.

Most people assume that any type of tuna will always taste good no matter how it was raised or handled during processing.

But the truth is, some species of tuna actually taste better raw than when cooked.

So look for those labeled “ahi” instead of “yellowtail” or any other name besides “albacore” or “bluefin.” These labels indicate that the fish came from true wild populations since the latter two names refer to specific breeds of farm-raised tuna.

In addition to checking the label, you can also ask your butcher or fishmonger to show you his/her certificates proving that the fish he sells comes directly from certified farms and fisheries.

If all else fails, you could try ordering online but beware that sometimes cheaper stores cut corners and sell inferior fish without following proper food standards.

If you decide to prepare raw ahi tuna at home, all you really need is an assortment of knives, forks, spoons, plates, and chopping boards.

Just remember to wash everything thoroughly after handling the product.

Then follow these simple steps:

  • Slice off both sides of the fillet with sharp knife.
  • Remove bones using a fork or pair of tweezers.
  • Lay the fillets flat on cutting board and slice into thin strips.
  • Serve immediately on plate garnished with lemon wedges.

(For more information about preparing sushi rice and making rolls, check out our guide on how to roll sushi).

Does Ahi Tuna Have To Be Fully Cooked?

Ahi (also known as yellow fin) tuna has been one of the most popular types of fresh seafood in Hawaii since ancient times.

It’s usually served sashimi style as part of traditional Hawaiian cuisine.

And because of its popularity among Japanese diners, this particular variety of tuna caught by fishermen along the island chain between Japan and American Samoa is often referred to as albacore.

Although we call it ‘ahi’ here in America, there are many different varieties of tuna worldwide including bonito, bigeye, bluefin, Spanish mackerel, yellowfin, skipjack, Atlantic sea bass, swordfish, and amberjack.

Some varieties like bluefin and swordfish do not contain much mercury while others like yellowfin carry higher levels of mercury.

The US Food & Drug Administration recommends limiting consumption of highly contaminated tuna due to their potential health risks.

When choosing a piece of ‘ahi’, look for the thickest portion near the tail end.

This area should feel firm yet springy under pressure as opposed to flabby and soft.

Also make sure that the fish smells sweet and does not smell spoiled.

Once you’ve selected a piece of tuna, choose a clean surface such as ceramic tile, glass, wood or stainless steel and place it face down onto the countertop.

Next use a very sharp knife to carefully separate the white flesh from the dark red muscle tissue.

Make several cuts perpendicular to the direction of the grain starting from the head toward the tail bone until you reach the edge of the meat.

Now turn the knife 90 degrees so that you’re slicing parallel to the length of the fish.

Continue doing this until you get to the centerline where the fat meets the spine.

At this point, remove the skin, which contains toxins, by scraping against the blade of the knife.

Next discard the outer layer of fatty connective tissues underneath the skin.

After removing the skin, rinse the inside of the belly cavity with water then drain well before proceeding further.

Now it’s time to dice up the remaining pieces of meat into small cubes roughly 1 inch square.

Place them back into the dish where they were sliced from.

Drizzle olive oil over the top followed by freshly squeezed lime juice.

Season with salt and pepper then serve immediately.

Can You Eat Costco Ahi Tuna Raw?


You can buy “sushi grade” ahi at Costco.

While it may seem strange considering that these products come from wild animals, ahi was originally harvested commercially off the coast of Alaska when it was still considered an endangered species.

That said, some individuals who harvest ahi also sell their catch directly to restaurants and retailers around the world.

The best way to prepare this type of tuna is simply to slice it thinly across the grain using a sharp chef’s knife.

Then season each serving with soy sauce mixed with rice vinegar, blackened seasoning, and/or grated ginger root.

Tuna is naturally high in selenium, zinc, vitamin B12, omega 3, phosphorous, protein, iron, calcium, phosphorus and amino acids.

Many studies show that eating more than two servings per week of ahi tuna lowers your risk of developing heart disease.

How Can You Tell If Tuna Is Sushi-Grade?

When purchasing canned or frozen tuna fish (ahi), look specifically for the words “tuna” or “yellowfin tuna” on the packaging as well as any other terms indicating that the product contains albacore tuna meat, not yellowtail or bigeye tuna (which are both illegal to import into Canada).

If possible, purchase only whole cans of tuna rather than pre-cut pieces because they have less chance of being contaminated by bacteria which could lead to food poisoning.

The same goes for ground beef — always choose 100% pure ground beef over anything else since it will contain fewer impurities due to the fact that all of the fat is removed before grinding.

Tuna is often sold under different names depending upon where it originates.

For example, Japanese tuna might be called ikura, but Canadian blue fin tuna would most likely go by the name Pacific Bluefin instead.

Regardless of what you call it, make sure you know how to properly cook and handle seafood so you don’t end up getting sick.

Can You Use Ahi Tuna Steaks For Sushi?

As mentioned above, ahi tuna steak should be thin enough so that when cut, it resembles a piece of paper more than a slab of flesh.

It’s also important to note that there are two types of ahi tuna available in stores: fresh and preserved.

Fresh tuna needs to be quickly cooked after purchase while preserved tuna doesn’t need any special attention beyond storing at room temperature until needed.

If you’re going to prepare sashimi style with ahi tuna, then you’ll want to buy either fresh or preserved tuna, but never canned unless you plan to soak them first.

When preparing your own sashimi, slice the tuna very finely using an extremely sharp knife.

You may find yourself cutting through some bones along the way, but this isn’t such a problem as long as you remove these from the final dish.

If you’d prefer to serve your friends slices of raw tuna without removing the bone, keep reading below!

Sushi-Style Slicing Tips

  • First, trim off the skin and excess fat around the edges of the fillet.
  • Then, separate each muscle group in turn, starting with the belly side and working towards the tail.
  • Once you’ve separated the muscles, lay the fillets flat and slice down the middle vertically.
  • Now you can move onto the second half of the fillet, repeating the process again.
  • Once finished slicing, rinse your knife in cold water between every few cuts to prevent bleeding.
  • Rinse your hands too and wipe them dry immediately after handling the fish.
  • Also, avoid touching your face, eyes, nose, mouth, or open wounds with your bare hands.

What Kind Of Tuna Is Safe To Eat Raw?

When purchasing ahi tuna, look out for signs of degradation including discolouration (yellowish), slimy texture, dark spots on the surface, and pitting.

These will all indicate that the meat hasn’t yet reached optimum freshness levels which means that it shouldn’t be eaten uncooked.

Trader Joe’s Ahi Tuna Steak

” Taste test!”

The key thing to remember about eating raw fish like ahi tuna is that no matter how good it tastes, it could still make you sick.

Raw seafood contains high concentrations of bacteria due to lack of cooking and refrigeration.

This means that even though you don’t feel ill right away, it could cause stomach problems later on down the line.

The best course of action would be to cook your ahi tuna before consuming it, especially if you have allergies or sensitivities to certain foods.

Also, although many people enjoy eating raw fish, please know that not everyone does.

As we touched upon earlier, the quality of ahi tuna varies greatly depending on where it was caught.

In fact, just last year, a study found that one brand of ahi tuna contained up to 100 times higher mercury levels than another brand.

That being said, there is always a chance that someone who eats raw fish regularly might suffer negative health effects over time, but it’s highly unlikely given that our bodies naturally detoxify most toxins within 24 hours of ingestion.

Still, it pays to heed the warnings listed above and take precautions whenever possible.

How to Cook Ahi Tuna Safely

As mentioned previously, it’s crucial to ensure that you properly cook ahi tuna prior to consumption.

To do this, simply place the steak into boiling hot water for 3 minutes per inch thickness.

After the steak cools completely, it can easily be sliced into pieces or served whole.

If you’re making nigiri type rolls, leave the steak intact by placing it back into the pan once cooled.

Simply brush both sides of the tuna with oil to help retain moisture during frying.

Alternatively, you can bake ahi tuna at 350°F for 15 minutes per inch thickness.

Be sure to check the package instructions regarding baking times specifically because they differ per product.

Some packages state that their tuna must reach 145 degrees Fahrenheit inside while others only require that the outside reaches 140 degrees Fahrenheit.

However, regardless of what kind of packaging you choose, you should see the center reaching 130 degrees Fahrenheit.

Always follow the directions provided exactly.

Is Trader Joe’s Ahi Tuna Steaks Sushi-Grade?

Ahi tuna has been considered one of the top five choices when it comes to eating raw fish.

Although some brands contain higher amounts of mercury than other brands, studies show that there isn’t any significant difference in overall risk between them.

Therefore, unless you have an allergy or sensitivity to specific ingredients, there really isn’t much reason to avoid eating raw fish altogether.

If you want to try something new, however, Trader Joe’s offers several varieties of freshly cooked ahi tuna products, including steaks, cubes, and strips.

They’ve also got frozen items such as sashimi grade tuna steaks and chunks.

All of these products come from sustainable sources and undergo strict testing standards set forth by the Marine Stewardship Council (MSC).

It’s important to note that MSC certification doesn’t guarantee that a company follows environmentally friendly practices—it merely acknowledges those companies that do so voluntarily.

Also, keep in mind that MSC certification doesn’t apply to canned goods.

To learn more about the MSC certification process, click here.

How Do You Know If Ahi Tuna Is Sushi-Grade?

Let’s get down to business, shall we?

Ahi tuna contains high levels of omega 3 fatty acids, making this food great for your heart health.

However, like all forms of seafood, it can carry harmful contaminants due to its proximity with sewage treatment plants and factories.

Fortunately, most commercially available specimens are free of toxins and pollutants, but they’re not always perfect either!

Some people prefer their tuna cooked while others would rather enjoy it raw.

If you fall into the latter camp, then you’ll need to make sure that the fish you choose meets certain criteria before consuming it.

“Sushi-grade” refers specifically to raw tuna that hasn’t undergone any chemical processing.

The term “sushi-quality,” on the other hand, applies to both fresh and processed tuna.

Sushi-quality means that no additives were used during the preparation stage, and that the tuna was never exposed to light (as opposed to being packed under black plastic wrap) prior to purchase.

In short, sushi-grade fish must meet very stringent guidelines regarding its quality and safety.

According to the U.S.

Food & Drug Administration, sushi-grade tuna should appear bright red without signs of discoloration.

Additionally, the flesh should feel firm yet springy to the touch.

Finally, the eyes and gills shouldn’t exude blood after pressure is applied at the tip of a knife blade.

These factors ensure that the product is free of any toxic substances or pathogens.

The following chart shows how each part of the body looks and feels when inspected by trained inspectors.

Please refer back to it whenever you think you might be buying a piece of sushi-grade tuna.

Of course, none of us wants to eat anything that could potentially harm our bodies.

For instance, it goes against common sense to consume raw meat containing eels or sea snakes since they pose serious risks to human health.

Unfortunately, most species of tuna have a reputation similar to that of piranha—they’re aggressive predators that will attack humans who approach them uninvited.

Despite this, many countries allow fishermen to harvest wild tuna populations every year.

That said, even though some regions prohibit commercial fishing, it’s still possible to find fresh samples of raw ahi tuna in grocery stores throughout North America.

In addition to meeting FDA requirements, raw tuna needs to pass another test administered by the International Commission for the Conservation of Atlantic Tunas (ICCAT), a group made up of scientists from across Europe and Canada.

According to ICCAT regulations, only tuna that weighs between 2.5 pounds and 15 pounds per kilogram can be sold as raw.

Tuna weighing less than 2.5 kilograms cannot legally be labeled “raw.”

Can Tuna Steak Be Eaten Rare?

If you’ve ever had sushi prepared right away upon arrival at an eatery, chances are good that you ate something that wasn’t properly chilled.

When preparing raw fish dishes such as sashimi, chefs recommend keeping pieces of seafood cold until just moments before serving time.

Otherwise, the proteins in the fish begin to break apart and lose moisture, resulting in dry bites of salmon and tuna.

For those unfamiliar with Japanese cuisine terms, “rare” describes a state where foods remain moist and juicy.

On the other end of the spectrum sits what is known as “medium-well”—a category encompassing items that are neither too soft nor too tough.

Foods falling within that range typically taste best served slightly warm.

As long as you don’t overcook your fish, it should retain plenty of flavor and texture, regardless of whether it was previously frozen or kept in the fridge overnight.

Before proceeding further, let me remind you that there are different types of tuna out there.

Many varieties are considered farmed, meaning they aren’t caught using traditional methods.

They often undergo various treatments aimed at increasing production rates and improving shelf life.

Although this practice doesn’t inherently alter the nutritional value of the product, it does increase the risk of contamination from chemicals and antibiotics.

As mentioned earlier, raw tuna must first clear inspection by qualified personnel.

Once it passes muster, however, you’ll want to keep in mind the temperature at which the fish was stored prior to consumption.

You wouldn’t want to serve it room temp, so plan accordingly when purchasing your next meal.

Although the American Heart Association recommends limiting saturated fat intake and choosing lean meats instead of fatty cuts, it also advises consumers to eat more seafood.

Fish contains essential nutrients, including protein, zinc, calcium, iodine, iron, vitamin D3, and selenium.

It’s important to note, however, that canned tuna isn’t necessarily bad for you.

Most brands use low-mercury versions of oil, and they’re usually lower in sodium content compared to other options.

Plus, they come vacuum sealed, ensuring that they won’t leak through cellophane packaging.

When shopping for raw tuna, look for labels bearing the words “made exclusively with 100% albacore.” Albacore is one of four main types of tunas found in the ocean.

To learn more about the differences among the subspecies, check out this article.

Can You Eat Ahi Tuna Raw

Can You Eat Ahi Tuna Steak Rare?

The easiest way to tell how well a piece of fresh meat has been cooked is simply by looking at its color.

If the surface appears grayish white, then it’s likely close to medium-well.

A darker shade indicates closer proximity to medium, while pale flesh will still have some pink left behind after cooking.

That said, no matter how much tuna rests on the plate, it will never turn completely opaque.

This is because the oils naturally present in food prevent light penetration—and these same oils help maintain juiciness throughout the process.

To determine exactly how rare your fish is, consider taking into account the following factors:

  • Body mass index (BMI)
  • Taste
  • Texture
  • Color
  • Smell
  • Skeletal muscle fibers

Let’s take each factor individually.

First off, BMI can give us insight into how quickly we metabolize calories.

The higher our body weight, the faster we burn them down.

Since tuna steaks generally weigh anywhere between 1/4 pound and 2 pounds, their calorie count averages somewhere around 150 per ounce.

For comparison, a 3 oz.

burger packs 400 calories, while a 6 oz.

cheeseburger clocks in 850.

So, depending on who you ask, eating a single patty could either last all day or satisfy hunger for two meals!

Next up comes taste.

Unless you like bland fare, you probably prefer your protein to have a little kick to it.

In fact, many people enjoy spicy dishes only due to their unique flavors rather than any numbing sensation caused by capsaicin.

Whether you crave spice or not, it would be difficult to argue against the notion that certain ingredients possess distinct tastes.

Tuna may contain trace amounts of MSG, but I’m willing to bet that most folks would agree that a small amount adds a pleasant tang to otherwise ordinary meals.

Finally, let’s examine texture.

Raw tuna tends to feel rubbery and dense, whereas cooked fillets tend to be flaky and slippery.

These physical properties largely depend on the type of tuna used and the degree to which it was processed.

Some varieties consist primarily of large chunks of muscle tissue surrounded by thin connective tissues.

Others include smaller muscles interspersed with larger ones.

Whichever method yields the desired results, the result remains the same: a firm bite that leaves your teeth feeling clean afterwards.

Once you get past appearance, texture plays a big role in determining palatability.

While the aforementioned qualities play a major part in the overall experience, skeletal muscle fiber composition helps define the quality of the fish itself.

Leaner specimens offer greater resistance to compression, allowing them to hold onto more water during cooking.

Meanwhile, fattier animals provide more elasticity, making them easier to chew.

Of course, there are exceptions to every rule.

Sometimes even beef loins fall prey to the law of diminishing returns.

However, unless you find yourself dining on a particularly fatty cut, you shouldn’t worry too much about the size or shape of your fish.

Lastly, smell tests both the cook and the diner.

Because of its high salt concentration, a lot goes into creating a tasty dish.

Alongside aromatics such as garlic and onion, marinades and seasonings add complexity.

Depending on the recipe, this mixture might incorporate vinegar, soy sauce, sugar, brown sugar, Worcestershire Sauce, chili powder, paprika, pepper flakes, lemon juice, lime juice, cayenne, black peppercorn, basil, oregano, rosemary, sage, thyme, mint, parsley, dill weed, cinnamon, nutmeg, cloves, coriander, saffron, curry paste, tarragon, horseradish, mustard seeds, cardamom, star anise, turmeric, ginger, clove buds, bay leaf, chives, capers, or anchovies.

Each ingredient serves a specific purpose, providing additional flavor without overwhelming the palate.

To put things into perspective, think back to the times you enjoyed a salty chip dipped in salsa verde.

Now imagine that exact scenario applied to a slab of fish.

Not only would the combination sound weird, but it’d likely leave you asking why anyone went through the trouble.

How Do You Know If Ahi Tuna Is Done?

If you’ve ever eaten sashimi before, you’ll recognize the difference right away.

Sushi restaurants use very low temperatures when preparing their rolls, resulting in translucent slices of seafood that retain their original shapes.

By contrast, most cuts of raw fish require higher heat levels to reach doneness.

As a result, they become softer and lose their integrity.

When shopping for sashimi, look out for pieces that appear glossy, shiny, and free from discoloration.

Once purchased, place your purchase in a plastic bag filled with ice.

After 20 minutes, check again to see whether the fish is ready to serve.

If you’re unsure where to start, here are three basic rules to follow:

  • Cook until the inside temperature reaches 140ºF for red snapper, 145ºF for salmon, and 120°F for albacore (or less) tuna.
  • Check the internal temperature frequently so you aren’t surprised once you remove the thermometer from the center of the thickest portion.
  • Remove the fish from the refrigerator 30 minutes prior to serving time.

Depending on what kind of tuna you’re using, different methods call for varying degrees of preparation.

Albacore requires less cooking since it contains fewer fat cells compared to other types.

Therefore, you won’t need to worry about overcooking the outside layer.

On the flip side, bluefin tuna takes longer to prepare because of its abundance of oil.

Consequently, you must exercise caution when handling these delicacies lest you end up with dry skin.

Here are a few tips to keep in mind:

  • Do not touch the hot metal with bare hands.
  • Use gloves whenever possible.
  • Avoid touching the eyes and fins.
  • Wipe excess moisture from the skin before cutting.
  • Gently pull apart the filets.
  • Never slice straight across the head or tail section.
  • When removing bones, make sure to avoid tearing the flesh along the line created by the bone.
  • Slice crosswise instead of lengthways.
  • Keep the knife parallel to the bottom edge of the fillet to ensure uniform thickness.
  • You should also allow plenty of room between pieces as they continue to cook.
  • Otherwise, pieces that remain attached to one another will begin falling apart.
  • Be careful not to overdo it with seasoning.
  • Too much sodium can cause the outer layers of the fish to toughen prematurely.

How Do I Cook Ahi Tuna That Is Not Sushi-Grade?

To get started, cut the tuna into individual steaks measuring approximately 1 inch wide and 3/4 inches deep.

If necessary, trim any visible dark spots, such as bloodline, scales, or pinbones.

Rinse each piece thoroughly under cold running water to remove all traces of saltiness.

Pat dry on paper towels.

Next, season both sides liberally with sea salt and freshly ground black pepper.

Be careful not to add excessive amounts of either ingredient otherwise pieces may taste overly salty.

Place seasoned tuna onto wire racks set atop baking sheets lined with parchment paper.

Allow the meat to air dry at room temperature for 10 minutes per pound of weight.

This step ensures that the surface area of the meat retains maximum flexibility during cooking.

In addition, this allows the protein molecules within the flesh to relax and better absorb flavourings.

The best way to achieve this effect is by storing the prepared tuna in the fridge overnight.

It’s important to note that if you choose to skip this step, the results will be compromised due to the loss of moisture caused by exposure to oxygen.

Once the tuna is completely dried, preheat the oven to 350ºF.

Place the rack in the middle position of the oven and bake for 15 to 18 minutes depending upon the type of tuna used.

For example, red snapper requires slightly more than ten minutes while albacore needs only five minutes.

Afterwards, transfer the cooked tuna to a clean container, cover tightly, and refrigerate immediately.

To maintain optimal freshness, store the cooled fish in the refrigerator for no more than two days.

Is Trader Joe’s Ahi Tuna Sushi-Grade?

Trader Joe’s offers an assortment of different types of tuna including yellowfin, big eye, white, blue fin, and even some ahi.

Although there are differences between these varieties, they generally fall into one of three categories:

  • Sushi-Grade Tuna (tuna fillets sold frozen) – These products have been inspected and approved by Japan’s Fisheries Agency which means they meet certain criteria concerning their quality and safety standards.
  • As a result, the fish contains little fat, high levels of nitrates and phosphates, and minimal bacterial contamination.
  • They also contain very low levels of mercury, PCBs, and other contaminants.
  • Alu Ahi (freshly caught whole body tuna) – This variety comes in various sizes ranging anywhere from 2 pounds up to 16 pounds.
  • Aluahi has much less fat content compared to its frozen counterpart but is considered superior because it maintains higher levels of omega fatty acids.
  • Alaska Pollock (frozen pollock filets)

The difference between the first two categories above is negligible.

However, the last category is quite distinct from the others since Alaska pollock does not come from a living source.

Instead, it is harvested when fully grown and then freeze-dried until ready to use.

Since it cannot swim away after capture, Alaska pollock must be harvested before spawning occurs so it doesn’t affect the environment.

Once thawed, it undergoes extensive washing and de-boning processes to ensure minimal contact with foreign particles.

Unlike most other canned seafood, pollock is never exposed to preservatives and therefore remains safe and delicious indefinitely.

As far as preparation goes, we recommend that you follow the same instructions outlined earlier for preparing non-sushi grade ahi tuna.

After placing the frozen product directly into boiling water, allow it to poach for 8 to 12 minutes.

Alternatively, place the fish into a pot filled with enough water to cover it by an inch and heat over medium heat.

Bring the liquid to a boil and then reduce the heat to a simmer.

Cover and let the fish sit for 5 to 7 minutes per pound of weight.

Remove the pan from the stovetop and discard the poaching broth.

When cool, pat the fish dry using paper towel and serve immediately.

Keep in mind that once defrosted, it loses considerable texture and flavor.

Therefore, we advise consuming it within 24 hours, ideally straight out of the freezer.

Otherwise, wrap it in plastic wrap and keep chilled until needed.

Can You Eat Ahi Tuna Raw

Can You Eat Ahi Tuna Sashimi?

If you’re looking for something more authentic than our usual recommendation, try serving your favorite piece of fresh ahi on top of thinly sliced cucumber or gingerroot slivers.

Not only will this dish look impressive, it will taste incredible too!

If you’d prefer to go traditional Japanese style, slice thin strips off the center of the meat and serve them atop rice balls stuffed with daikon radish sprouts.

You might want to add a bit of wasabi paste if you feel adventurous.

In addition to being a great appetizer, this type of presentation makes a wonderful light dinner when paired with steamed edamame soybeans.

For those who enjoy spicy foods, you may wish to include jalapeño slices alongside the fish.

The combination of sweet, crunchy vegetables, salty, tender flesh, and fiery spice should make for an unforgettable meal.

While sashimi isn’t typically eaten raw, many people believe that it improves upon both appearance and flavor if prepared this way.

It’s also possible that eating raw fish can help prevent food poisoning outbreaks due to bacteria such as E.coli O157:H7.

In fact, the FDA recommends cooking all ground meats at 160 °F/71°C for 15 seconds or longer just prior to consumption.

So while you don’t need to do anything special to prepare ahi tuna sashimi, simply cook your favorite pieces thoroughly to avoid any potential health risks.

Seared Ahi Tuna

Seared Ahi Tuna is also known as yellowfin tuna, in sesame oil, soy sauce, and flavorful seasonings. A quick pan sear on both sides, and dinner is ready.
Prep Time: 10 minutes
Cook Time: 5 minutes
1 hour
Total Time: 1 hour 15 minutes
Course: Dinner
Cuisine: American
Keyword: Seared Ahi Tuna
Servings: 4
Calories: 387kcal


  • 2 ahi tuna steaks
  • 2 tablespoons oil toasted sesame
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger grated fresh
  • 1 clove garlic minced
  • 1 scallion thinly sliced (a few slices reserved for garnish)
  • 1 teaspoon lime juice fresh


  • Tuna steaks should be covered firmly with the marinade and chilled for at least an hour after being mixed together.
  • A heavy-bottomed skillet, ideally one made of cast iron, should be heated to high to medium heat. Remove the tuna steaks from the marinade once the pan is heated, and then sear them for one to one and a half minutes on each side.
  • Remove from pan and cut into pieces that are 1/4 inch thick. Add a few scallion segments as a garnish.
  • Serve over lettuce, finely sliced cabbage, or fennel. You can also serve it plain, with white rice. served with a salad of thinly sliced fennel.



Calories: 387kcal | Carbohydrates: 3g | Protein: 42g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1074mg | Potassium: 507mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 3772IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Follow me