Albacore Tuna is mild and cooks up moist with large flakes. It is the fattiest of all tuna species, sporting the highest omega-3 content. Albacore tuna can be grilled, seared, oil poached, or roasted. Available frozen year-round.
Ahi, or Yellowfin Tuna is often used as Sashimi Tuna for sushi, described by the grade: either #1 or #2. In texture Ahi is nearly identical to Albacore, but it is more flavorful than albacore and leaner than bluefin. Available fresh and frozen year-round.
For grilling and broiling, cut tuna steaks 1.5 inches thick. Brush with olive oil and sprinkle with seasoning to enhance its flavor. Cooking substitutions include Swordfish and Mako shark.