Tuna: Forget about the Can

by Curtis Rosengrant

Summer is over now, but that doesn’t mean you have to forget about the shore all together. Fresh tuna steaks on the grill or in the frying pan are great for any occasion. Try our wild caught yellowfin tuna, and you can cook it or not cook it however you like it. It is sushi grade and completely skinless, so sear it for just a few minutes, or prepare some raw sashimi tuna dishes.

The fish gets its names from its dorsal and back fins which are bright yellow in color. They typically live 100 fathoms below the ocean surface.
In Hawaii yellowfin is sometimes referred to as ahi or shibi. As large as a heavyweight boxing champion, these tuna tip the scales at about 175 to
225 lbs each.

Pick up some delicious wasabi powder add a little bit to your favorite mayonnaise, brush a little bit on both sides of the tuna and grill for just a few minutes on each side. You will be blown away! We get a fresh delivery every day but Sunday, so poke your head in the 18th Street door some time and have a look at it. See you soon!