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Fish, Wild-Caught, Ahi (1 Lb.)
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Wild-Caught Ahi Tuna Fillets (Vacuum-Sealed, Frozen)
Rich, clean, and meaty with a mild flavor. Ahi tuna is best kept simple—quick sear on the outside, rare in the center. Vacuum-sealed to keep it fresh until you’re ready to cook.
Best cooked very hot and very fast:
- Pan-sear: 30–60 sec per side
- Grill: 1–2 min per side
- Bake (rare): ~6–8 min at 400°F
- Target temp: 115–125°F (rare)
Pat dry before cooking so you get a nice crust. Don’t overcook—ahi is best with a cool, pink center. Slice against the grain and finish with a little salt, oil, or soy/citrus if you like.
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