Yellowfin Tuna – Loin without CO treatment

3 Ways to Cook and Serve Yellown Tuna Steak
Yellown tuna steak also known as tuna steak has a tasty meat and it is an excellent source for omega 3 fatty acids, protein, minerals, and vitamins. The meats are low in calories and fats plus they are easy to be prepared. To bring out the best avor of yellown steak, they are mostly being grilled or seared and
you can bake them as well to experience different texture. In addition, if you purchase a piece of sushi-grade ahi tuna then you can also enjoying them raw.
Today we are going to share some tips about how to cooking yellown with three different ways. You can try them all or pick just one according to your like.

How to cook yellown tuna steak with 3 different ways
First, you need to prepare the ingredients, such as:
– High quality yellown tuna steak
– Vegetable oil/ peanut
– Marinade/ seasoning
After preparing the required ingredients, follow these instructions:
1. Searing yellown tuna
· Buy frozen or fresh yellown tuna steak and if you pick frozen steak, thaw it rst inside refrigerator and use later. Canada and United States of yellown steak are the best choice which you can buy. Avoid bluen tuna due to the higher mercury content.
· Make seasoning from spices to coat the tuna, you can try different spice mix and making your own version by mixing several ingredients such as: black pepper, salt, dried oregano, dried basil, red pepper akes, and garlic powder.
· Pre-heat the grill or skillet. If you using the grill, pre-heat it one hour before you cook the sh, while if you using stove top then place iron/ heavy
skillet over medium high heat then add 1 tbsp of canola/ peanut oil and heat them until the oil begin to smoke.
· Coat the tuna with the mixture and sit the tuna few minutes before you skillet or grill the meat.
· Watch the tuna when you grill the meat and avoid overcooked. Flip the tuna to another side after two minutes.

2. Baking yellown tuna steak recipe
· Pre-heat the oven to 400 degrees Fahrenheit or 204 degrees Celsius.
· Prepare some ceramic or glass dish and apply olive oil to grease the bottom to prevent the meat sticking on the bottom.
· Season or butter the tuna with either olive oil or melted butter. Add pepper, salt, plus dried herbs according to your like. If you want extra avor
then use lemon juice or classic seasonings like wasabi, soy sauce, and ginger slice.
· Bake the tuna about 10 to 12 minutes or until you see that the sides no longer pink and the meats akes easily when you press hard with fork.
Actual cooking time depends on the thick of the tuna steaks thus check after 10 minutes. Do not overcook because the tuna steak will turn dry and have uncomfortable taste.
· If you want the tuna to be seared on top then broil the top for few minutes of cooking.

3. Tuna tartare
· This a dish made with raw sushi-grade yellown tuna and in fact this is a dish that does not need actual cooking. However it is important to
prepare the sh with the right method since the meat will not be cooked to kill the parasites or bacteria.
· You need best quality of 1 pound yellown tuna steak or llets. It is better to buy fresh tuna than frozen tuna.
· Make the sauce by mix these ingredients in a bowl:
– 1/4 cup of olive oil
– 2 tsp of minced ginger
– 1/4 cup chopped cilantro
– 2 tbsp of lemon juice
– 1 tsp of minced jalapeno
– 1 1/2 tsp of wasabi powder
– Pepper and salt for the taste

· Cut the steak into small cubes using sharp knife or food processor.
· Mix the tuna meat with the prepared mixture and ensure that the tuna is completely coated with the sauce.

Serve the tuna as soon as possible on potato chips or crackers. If you do not serve the ahi tuna right away the lemon juice in the sauce will
begin to change the taste.
· If you want to serve the tuna later then keep the sauce and the tuna steak separate until you serve them.
Those recipes are very easy and simple to do at home for healthy and delicious yellown tuna steak dishes.

Yellown tuna slice is an easy canned product for simple dish. They are really good to be eaten due to the firm and oily texture. You can choose canned yellown slice in oil which has a great taste to be tried and they are also high in nutrition. Besides skipjack tuna, yellown tuna is among tuna sh that are popular for exported and imported products. Yellown tuna known as light chunk of tuna just like skipjack, bigeye, and tongol. That’s why when you want to buy yellown tuna, it is better to read the labels rst so you will know whether the sh in the can is yellown or other types of light tuna fish

Yellown tuna slice is great for some simple recipe

Yellown tuna slice is a high quality tuna with mildly sweet esh and nutrition such as omega 3, protein, minerals, and vitamins. To cook yellown tuna fish,you can use fresh tuna and slice them . If you using fresh Yellown tuna  then you can even eat it raw as sashimi tuna served with Japanese soy sauce and wasabi. You can simply pan sear the fish with hot sauce pan and let the outside part of the fish slightly crisp crust while you can keep the inside part of the sh rare to medium-rare. You can serve the tuna fish as tuna salad or dip in the sauce such as
spicy mayonnaise or soy ginger as well.
This is how you can cook pan seared the yellown tuna slice recipe in this recipe you need to use yellown tuna steak or tuna slice:
1. Season the yellown tuna lightly with pepper and salt. Next, sprinkle some additional spices according to your taste such as chili powder, coriander,
crushed red peppers, and garlic powder.
2. Coat the pan with olive oil and pre-heat the stove to a medium-high heat. Place the saucepan on the stove.

3. Make sure that the oil is heated before you place the yellown tuna slice. Sear the fish for about 2 to 4 minutes on one side and then when it is done, ipthe sh to another side. Thicker meat will need longer time to be done and oppositely. You should always pay attention to heat as well to prevent over-cook.

You need to lower the heat to prevent over browning on the side of the fish.

4. Remove the tuna sh from the saucepan and then put them on a cutting board if you use yellown steak instead of the best yellown tuna slice. Slice the fish steaks into 1 inch thick strips before you serving them.
Please take a note that you should avoid place all the yellown tuna steaks or slices at one time to prevent over-crowding. You need to cook one or at least two yellown tuna only on the pan because too many tunas in one pan will not allow the fish to sear properly.

Yellown tuna benets
The signicant impact of eating yellown tuna lice is the fish good to improve a healthy heart. The sh also good to build a muscle and this is why you should include the tuna fish in your dietary or bodybuilding menu plan. Yellown also rich in protein, omega 3 fatty acids,selenium, potassium, calcium, minerals, vitamin B12, iron, zinc, and many more.
The best thing about yellown is this fish has lower mercury level than Albacore tuna or known well as white meat. Since yellown tuna is smaller in size than albacore tuna and this is why they are not accumulates too much mercury unlike white tuna or other larger predatory fish.

Yellown tuna slice comes in many product like yellown tuna in oils, yellown tuna in water, yellown tuna in brine, as well as yellown tuna in organic herbs or sauces. If you want to straightly eating the tuna without too much preparation then you can simply buy tuna in sauces to get stronger avor. For healthier
and tastier tuna fish, you can cook your own sauce and the pour it over the yellown tuna fish. There are many yellown recipes which you can try either fryingpan the slice, grilled the slices, oven, smoked, and many more. You can experiment your own recipes

HOW TO MAKE

HOW TO MAKE

Step 1: Prep Your Grill

Cleaning and oiling a preheated grill grate: an essential step for any grilled recipe, but especially fish
Setting up your grill for tuna steaks follows the same basic best practices for grilling anything else. You want to preheat your grill and grill grate, clean the grate well with a grill brush, and finally oil the grate. A hot, clean, and oiled grill grate will be much less likely to severely stick to your fish than a gunky, cold one.

Because you want to sear your tuna steaks as quickly as possible to minimize the amount of heat penetration, you’ll be cooking over the hottest coals possible. You can set your grill up as a one- or two-zone fire, depending on what else you’re cooking. There’s little chance you’ll need a cooler area on the grill to finish your tuna: as soon as it’s seared on both sides, it’s done.

Step 2: Prep the Tuna Steaks

Before grilling tuna steaks should be dried well with paper towels as shown in the photo at left; then it should be lightly rubbed with oil and seasoned with salt (photo at right)
While your grill is preheating, you can prep your fish. It’s important to dry the fish well on both sides, using paper towels—minimizing surface moisture helps speed the searing process along and reduces the chances of the tuna sticking to the grill.

To that end, I also like to lightly rub the dried steaks with a neutral oil like canola or vegetable oil. It’s just one more bit of insurance against sticking.

Step 3: Grill the Tuna

Salt draws moisture out of proteins like fish and other meats, so I make sure to sprinkle it on the tuna at the last second. After we’ve made sure to dry the surface of the fish well, the last thing we want to do is get it wet again before putting it on the grill.

Set the tuna steaks over the coals. Your goal here is to get a sear on the exterior as quickly as possibly, while minimizing how much heat penetrates to the center. Even with all of the preparations we’ve made, the fish will still likely stick to the grill grate at first, so do your best to refrain from attempting to lift or move the steaks prematurely. They should release on their own once they’ve browned well.

To flip a piece of fish on the grill, like the tuna shown here, it helps to insert the prongs of a carving fork or large kitchen tweezers down between the slats of a grill grate, then lift from below
If the fish has adhered to the grill grate at all, the best way to release it isn’t to try to force a metal spatula underneath. Instead, slide a thin metal tool, like the tines of a carving fork, large culinary tweezers, or even the spatula blade itself, down between the grill grates and under the fish. Then gently lift from below, being careful not to force it if it’s stuck on tight.

Because of how rare I think grilled fresh tuna should be served, I don’t bother with thermometers. There’s nothing to measure: Just sear both sides and then pull it off the grill right away.

A piece of grilled tuna still on the grill: the top side is already cooked, but you can see from the side that the fish is still almost totally raw in the center; heat is creeping up from below, and you can see the flesh on the bottom side starting to turn an opaque tan color, markedly different from the luminous raw beefy purple still visible around the edges.

Still, I understand that people want a little more guidance than just that. What I recommend is to watch the edges of the tuna steak. Tuna is remarkable among fish in that its color change from raw to cooked is so dramatic. Raw tuna is a deep, dark purple-red hue, but once heat touches it, it comes a light beige. By observing the sides of the steak you can get a sense of just how far the heat is reaching into it. Just keep in mind that because heat will swirl up and around each steak, the exterior edge will still cook more quickly than the interior, so it’ll begin to shift towards beige before the inside does.

When it’s done, remove it from the grill and slice it with the sharpest knife you have, ideally a thin-bladed one like a slicing knife. I think it’s good simply drizzled with fresh olive oil and a sprinkling of salt and fresh black pepper.

No matter how you serve it, remember that there’s no rush. Because the tuna is so rare in the center, it’s not really something that starts out all that hot in the first place—it’s just as good at room temperature, or even cold.