Got a slab of bright pink tuna steaks? This luxuriously buttery, mild fish is unique and versatile. Ahi tuna, a term that includes both yellowfin tuna or bigeye tuna, is commonly served as sushi, in poke bowls, or cooked rare or medium-rare like a big juicy steak. Here are all our favorite fresh tuna steak recipes for turning it into dinner: both cooked and raw! Along with selections from this website, we’ve featured selections from the websites Simply Recipes and Skinny Taste.
And now…10 great ahi tuna steak recipes!
Tips for buying ahi tuna steak
You’ll want a great piece of fish for these fresh tuna steak recipes. Ahi tuna (aka yellowtail tuna) is sold as large thick steaks at the grocery, not thin fillets like with other types of fish. Here’s what to look for when buying tuna steaks:
Make sure it’s sushi or sashimi grade. There are no specific regulations around the label “sushi-grade,” but it means it’s a high quality fish that is safe to be eaten raw.Check at the fish counter. You should be able to find ahi tuna steaks at your local grocery counter.Look for frozen steaks. Or, it’s possible that your grocery might have frozen steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to thaw the night before in the refrigerator.Find wild caught. Fish that is wild caught is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
More fish recipes
Love fresh fish recipes? Here are some of our favorites to choose from:
Try 15 Cod Recipes Everyone Will LoveOpt for 10 Tilapia Recipes Everyone Will LoveGo for 30 Shrimp Recipes Perfect for DinnerGrab 21 Easy Salmon Recipes
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3 tablespoons salted butter 2 tablespoons jarred capers, drained ¼ cup fresh Italian flat-leaf parsley, finely minced 1 whole garlic clove, peeled and smashed ½ teaspoon Dijon mustard 1 pinch kosher salt
For the tuna steaks
4 steaks (1 pound) high quality ahi tuna (sashimi grade recommended; wild caught if you can find it*) 1 tablespoon neutral oil 1 ½ teaspoons kosher salt Fresh ground black pepper
