Yellowfin is also an excellent fish for sashimi and other raw fish dishes. Its flesh is typically not as deep red and tends to be firmer than that of bigeye. Flesh colour varies from pink in smaller fish to deeper red in larger fish.

Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.

Preparation: Yellowfin tuna is used in raw fish dishes especially sashimi. This fish grills very well and is used in cajun cuisine as "blackened fish". Yellowfin has a firm texture and subtle flavour.

Availability: Caught and available all year round.

Shelf life: Best consumed within 3-5 days of receiving product.

Eat tuna for your health: Tuna is an excellent source of Omega 3 (approx 0.5g per 100g) which helps in lowering blood cholesterol and maintaining a healthy circulatory system. Tuna is also a good source of vitamin B3 used for the nervous and digestive systems, the skin and the manufacture of hormones.

Suggested wines: Tuna flavours are definite, and well accompanied by medium to full-flavoured white styles and some reds.
A herbaceous semillon or vegetative sauvignon blanc will be pleasant with sashimi or grilled tuna.

Tuna Recipes:
Preparing Tuna Loins for Sashimi use
Tuna Steaks – guide to cooking and serving
Seared Yellow Fin Tuna
Tuna Tataki
Asian Tuna Soba Noodle Salad
Tuna Nicoise Salad
Tuna Tartare on White Bean Salad