In the culinary world, fresh tuna is known for its “beef-like” quality because of its deep red color (when raw) and succulent, firm texture. Mix in the health benefits of seafood -- tuna is high in heart-healthy Omega-3’s - and you have all the ingredients you need for a healthy, delicious seafood dinner.
Check out the recipes below for how to cook fresh tuna, and peruse our website to have fresh, delicious Yellowfin tuna delivered right to your door.
A 100-g serving of (raw) yellowfin tuna contains the following nutrients; daily values (DV) are based on a 2,000-calorie-per-day diet.
- Calories: 109 calories
- Total Fat: 0.5 g (1% DV)
- Saturated Fat: 0.2g (1% DV)
- Cholesterol: 39 mg (13% DV)
- Sodium: 45mg (2% DV)
- Total Carbohydrate: 0g (0% DV)
- Dietary Fiber: 0g (0% DV)
- Sugar: 0g (0% DV)
- Protein: 24g (48% DV)
- Vitamin A: 1% DV
- Vitamin C: 0% DV
- Calcium: 0% DV
- Iron: 4% DV
We did some sleuthing and found some of our favorite recipes for cooking fresh tuna:
- Mixing bowl
- 6 oz Fresh Tuna
- 1 Avocado, halved, peeled, sliced
- 2 Cups Fresh cilantro, finely chopped
- 1 tsp Fresh ginger, grated
- 1/2 Jalapeno, sliced
- 1 Garlic clove, grated
- 2 Limes, juiced
- 2 Tbsp Soy Sauce
- 1 Pinch Sugar
- 1/4 Cup Extra-virgin olive oil
- Salt and pepper to taste
- In the mixing bowl, stir together the jalapeno, cilantro, garlic, ginger, lime juice, soy sauce, salt, pepper, sugar, and 2 Tbsp of the olive oil. Set aside.
- Coat the skillet with the remaining olive oil and place over medium-high heat.
- Season the tuna with salt and pepper.
- Place the tuna in the skillet, searing for 1 minute on each side. A slight crust will form upon searing.
- Pour half of the jalapeno mixture into the pan to coat the tuna. Remove from heat.
- Serve the tuna with the sliced avocado. Drizzle the remaining jalapeno mixture over the entire plate as a garnish.
- Large skillet
- Small bowl
- 2 8-oz Fresh Tuna steaks
- 2 Medium onions, thinly sliced
- 1 Tbsp Olive oil
- 1 Tbsp Unsalted butter
- 3 Peppercorns
- 1 Bay leaf
- 1/2 Cup Dry Vermouth or white wine
- In the skillet, heat the oil over medium heat. When hot, add the onions and cook until golden brown (about 15 minutes), stirring occasionally.
- When the onions are browned, add the peppercorns, bay leaf, and wine.
- Bring the mixture to a boil, then reduce heat to medium-low. Simmer 10 minutes, stirring frequently.
- Remove the onions from the skillet and set aside in the small bowl.
- Add the butter to the skillet, add the tuna, and cook on high until browned on both sides (about 3 minutes).
- When the tuna is browned, put the onions back in the skillet.
- Reduce the heat to medium and cook for about two minutes.
- Remove the dish from heat and remove the bay leaf.
- Serve hot!
- A grill
- Large, shallow glass dish
- Large mixing bowl
- Small saucepan
- Plastic wrap
- Basting brush
- 4 8-oz Fresh tuna steaks
- 1 Garlic, crushed
- 1 Lemon, prepared as follows: 4 wedges, 1/4 cup fresh lemon juice, and 1 tsp grated lemon peel
- 2 tsp Dijon mustard
- 1/2 Cup Olive oil
- Vegetable oil for greasing the grill
- 1/3 cupSoy sauce
- Prepare the tuna by pricking it all over with a fork. Place the tuna in the glass dish.
- In the mixing bowl, make the marinate by combining the lemon juice, lemon peel, garlic, Dijon mustard, olive oil, and soy sauce.
- Pour the marinade mixture over the tuna steaks in the glass dish. Over with plastic wrap and refrigerate for at least 1 hour.
- After the tuna has finished marinating, oil the grill grate and preheat the grill to medium heat.
- When the grill is hot, remove the tuna from the marinade and set aside.
- Pour the marinade sauce into the saucepan. Bring to a boil, then reduce to medium-low heat and simmer 10 minutes.
- When the marinade is finished simmering, place the tuna on the grill. Grill the tuna until cooked through (about 6 minutes on each side), basting continually with the marinade.
- Serve with the lemon wedges and enjoy!
- Small saucepan
- Large saucepan
- Large bowl
- 4 8-oz steaks Fresh tuna steaks
- 1 lb Broccolini, trimmed
- 1 Lemon for 4 wedges
- 2 Tbsp Garlic, minced
- 1/4 Cup Extra-virgin olive oil
- 1/2 tsp divided, Black pepper, freshly ground
- 1/2 tsp Salt
- Cooking spray
- In the small saucepan, combine the oil, garlic, and 1/4 tsp pepper. Cook on low heat until the garlic sizzles (about 5 minutes). Remove from heat and set aside.
- Heat the large saucepan over high heat. While it is heating, lightly coat the tuna with cooking spray, then sprinkle with salt and the remaining pepper.
- When the large saucepan is hot, add the tuna and cook to the desired doneness (about 2 minutes). Remove from the pan.
- In the bowl, combine the Broccolini and 1 tsp of the oil mixture you made in step 1.
- Add the Broccolini mixture to the large saucepan (which should still be hot). Cook until tender (about 6 minutes), turning occasionally.
- Serve the tuna and Broccolini with a drizzle of the oil mixture and lemon wedges to garnish.
FultonFishMarket.com carries the following tuna offerings:
Fresh, Wild Yellowfin Tuna #1
Price: $19.35/portion or $36.95/loin
Fresh, Wild Yellowfin Tuna #2
Price: $12.50/portion or $25.00/loin