Proteins

Ahi Tuna

Lean yellowfin/bigeye tuna seared rare or cubed raw for poke and sashimi.

Ahi is the Hawaiian name for yellowfin and bigeye tuna, with firm, deep-pink, lean flesh. It is the classic fish for poke bowls, sliced for sashimi, or quickly seared on the outside while left rare in the center. Its mild, meaty flavor pairs well with soy, sesame and citrus.

Ahi is the Hawaiian term that became the standard culinary name for yellowfin (Thunnus albacares) and bigeye (Thunnus obesus) tuna throughout North America. These are large, fast-swimming pelagic fish prized for their firm, meaty flesh and clean, mildly sweet oceanic flavor. Unlike bluefin, which is celebrated for its high fat content, ahi is a lean fish—yellowfin typically contains less than 1 gram of fat per 100 grams—making it the preferred choice for preparations where a clean, bright tuna flavor is desired rather than richness. The flesh ranges from deep ruby red to pink, far more vibrant than bluefin, and it grays to an opaque brown when cooked through, which is precisely why it is best treated as a rare or raw ingredient.

The loin is the most prized cut, yielding clean portions with minimal trim loss. Steaks work well for grilling, while uniformly cubed cuts are essential for poke. Ahi's firm texture holds up to high-heat searing and absorbs marinades quickly, yet it can dry out and turn chalky if overcooked. For raw service—sashimi, poke, tartare—quality and proper handling are non-negotiable. Sushi-grade ahi must be flash-frozen at -35°F (-37°C) for a minimum of 15 hours to destroy parasites, or you must freeze it yourself at home at -4°F (-20°C) for at least seven days before serving raw.

Measured in: g
Storage: Fridge

Allergens

Fish

Types & varieties

Yellowfin Ahi

Most common variety; leaner and slightly smaller than bigeye; bright ruby flesh; ideal for seared preparations and raw dishes where a clean, lean flavor is desired

Bigeye Ahi

Slightly higher fat content; named for its proportionally larger eye; can grow larger than yellowfin; preferred by some chefs for its richer mouthfeel in sashimi and commands a premium price

Sourcing and Quality for Raw Use

The distinction between 'sushi grade' and 'sashimi grade' is not legally regulated, but reputable suppliers use these terms to indicate the fish has been flash-frozen to parasite-killing temperatures. Always verify this designation before serving raw. Quality indicators include bright, even coloration without browning at the edges, a clean ocean smell (never fishy or ammonia-like), and firm flesh that springs back when pressed. Bigeye generally commands a premium over yellowfin due to its higher fat content and larger average size, though both offer excellent quality at different price points.

Look for MSC certification or check Monterey Bay Aquarium Seafood Watch for current sustainability ratings by region and fishing method
Avoid any loin with brownish edges, a strong fishy odor, or flesh that leaves an indentation when pressed
Ask your fishmonger for the catch date and source; freshness degrades rapidly

Temperature and Doneness

Ahi is fundamentally a rare-meat fish. The interior should remain cool red or pink when properly seared. Cooking past medium-rare causes the flesh to tighten, dry out, and develop a chalky, metallic flavor that overwhelms the natural sweetness. This is not a case of undercooking—it is the intended preparation.

Sear at 450°F (232°C) or higher for 30–60 seconds per side only
Use a probe thermometer if uncertain: 115°F (46°C) is rare, 125°F (52°C) is medium-rare; do not exceed 130°F (54°C)
Let the fish rest briefly after searing to allow the crust to set

Common uses

Poke bowls (cubed raw with soy sauce, sesame oil, and scallions)Sashimi (thin-sliced, high-grade only)Seared ahi crusted in sesame seeds or black pepper, served rareCrudo or tartare (citrus-cured or dressed raw)Sushi and nigiri rollsGrilled steaks (best served rare; will dry out and become chalky if overcooked)Ahi wraps and sandwiches (thin-sliced, seared or raw)Tuna salad (use canned for cooked applications)Salads (seared and sliced over greens)

Tips & pitfalls

Always pat the loin completely dry before searing—surface moisture is the primary cause of steaming instead of searing and prevents proper crust formation
Use the absolute hottest pan possible, 450°F (232°C) or higher; add a thin film of high-smoke-point oil such as grapeseed or avocado
Sear only 30–60 seconds per side; the interior should remain cool red. Ahi is meant to be served rare, medium-rare at most
For raw applications, verify the fish is labeled 'sushi grade' or 'sashimi grade'—this confirms it was flash-frozen for parasite destruction
If not commercially frozen, freeze at -4°F (-20°C) for at least 7 days before serving raw
Let ahi sit at room temperature 15–20 minutes before cooking for more even results throughout the cut
Bigeye has slightly more fat, making it marginally more forgiving on the grill; yellowfin is preferred for dishes where a cleaner, leaner flavor shines
Store in the coldest part of the refrigerator (32–34°F / 0–1°C); wrap tightly in plastic wrap then foil to prevent oxidation and off-odors from absorbing
When slicing raw for sashimi, use a sharp, long-bladed knife (yanagiba or sujihiki) and cut perpendicular to the muscle fibers in one confident stroke—sawling tears the flesh
Season seared ahi simply; the flavor is best appreciated with minimal interference from heavy marinades or sauces

Nutrition

109kcal

Energy

456 kJ · per 100 g

Where the calories come from

Protein 96%Carbs 0%Fat 4%

Protein

24.4g

49% DV

Carbs

0% DV

Fat

0.5g

1% DV

Fiber

0% DV

Sugars

of which

Sodium

45mg

2% DV

Notable micronutrients

Selenium165% DV

Niacin (B3)115% DV

Vitamin B1287% DV

Vitamin B655% DV

Phosphorus22% DV

Thiamin (B1)10% DV

Source · USDA FoodData Central · approx. Fish, tuna, fresh, yellowfin, raw

View on FDC →

In the shops

Matched grocery products

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Good to know

Scientific Name: Thunnus albacares (yellowfin); Thunnus obesus (bigeye)
Origin: Pacific and Indian Oceans; Hawaiian term adopted into mainstream culinary vocabulary
Flavor Profile: Meaty, mildly sweet, clean oceanic taste; lean flesh with firm texture
Color Raw: Deep red to ruby pink, brighter than bluefin tuna
Color Cooked: Turns opaque grayish-brown when fully cooked
Fat Content: Lean; yellowfin leaner than bigeye; approximately 0.2–1g per 100g
Protein: 23–30g per 100g serving, making it an excellent lean protein source
Mercury Level: Moderate to high; FDA advises limiting consumption for sensitive populations including pregnant women and young children
Typical Cut: Loin (most prized), loin tail, steaks, and cubes for poke
Prime Season: Year-round availability; best quality typically spring through early fall
Shelf Life: 1–2 days refrigerated raw; 2–3 months frozen
Sushi Grade Requirement: Flash-frozen at -35°F (-37°C) for 15+ hours for raw service
Yield: Minimal trim loss on clean loin cuts; sold as portioned cuts

Substitutes

Yellowtail (Hamachi) — Fattier and more buttery; acceptable for raw and seared preparations; different flavor but similar firm texture
Bluefin Tuna — Richer with higher fat content; best substitute for raw applications; significantly more expensive
Mahi-Mahi — Similar meaty texture and firm flesh; works well grilled or seared but has a distinct flavor; suitable for cooked dishes only
Albacore Tuna (Fresh, not canned) — Leaner and milder; a budget alternative for seared preparations; not ideal for raw applications
Wahoo (Ono) — Dense, lean, and mild; holds up well to high-heat searing; Hawaiian cousin to ahi; good cooked substitute