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The Kansas City Steak Company
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Details

Firm, flaky and deliciously meaty, our wild-caught Yellowfin Tuna Fillets, often called Ahi Tuna, delivers seafood perfection in every bite. Boneless and skinless, it’s perfect for grilling or pan-sautéing.

  • Ahi Tuna is the tuna most commonly used for sushi
  • Yellowfin's meaty fillet has a texture similar to a Filet Mignon
  • Individually packaged
  • Free Kansas City Steak Book included with each order. Get expert cooking directions, steak grilling times, tips, recipes and more

Cooking

Keep frozen at 0°F (-18°C). Important : Remove product from packaging and thaw under refrigeration immediately prior to use.

Yellowfin Tuna is often consumed in sushi and sashimi or seared to a medium rare. We do not recommend the consumption of raw or under cooked seafood.

Grill - Preheat grill. Brush Ahi Tuna Fillets with olive oil. Season as desired. Grill Fillets for 1 minute on each side, or until seared. Thicker portions may take slightly longer. Avoid over cooking.

Oven - Preheat oven to 350°F. Heat a small amount of olive oil in an oven-proof pan until hot. Sear Ahi Tuna one minute per side. Place in oven; cook 10 to 12 minutes.

Nutrition

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Ingredients

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