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They are cut from wild caught tuna, and have a firm texture and mild yet meaty flavour. This premium Ahi (Yellowfin) Saku is boneless and skinless, with the bloodline removed.

Check out this delicious recipe from: thewoodenskillet.com

SEARED AHI TUNA

Seared Ahi Tuna - seared ahi tuna is such a simple recipe and is perfect any time of year for a light and delicious lunch, appetizer or dinner! Serve alone or with rice!

INGREDIENTS:

• (2) 1 inch raw ahi tuna steaks
• kosher salt
• ground black pepper
• 2 teaspoons white sesame seeds
• 2 tablespoons olive oil (or avocado oil)

DIRECTIONS:

1. Place tuna steaks on plate.
2. Pat dry with clean paper towel.
3. Sprinkle each side with salt, pepper and 1 teaspoon of sesame seeds per side.
4. Pat seasoning into each side to make sure they stick.
5. Take large cast iron skillet and add oil.
6. Bring to medium-high heat.
7. When oil just starts to smoke, place tuna steaks in skillet.
8. Cook for 30-45 seconds per side (or up to 1 minute if you just barely want it rare in the middle) – this will create a nice crust on either side.
9. Remove and let rest on clean plate for 5 minutes.
10. Slice against the grain.
11. Serve immediately with sauce of choice (see notes below).