Yellowfin Tuna Steak. Skinless & Boneless

What it is — and what it's famous for

Yellowfin Tuna Steak is famous for fast, clean cooking — seafood that needs brief heat, careful timing and simple seasoning, turning sweet, tender and just-opaque rather than rubbery or dry. This is Yellowfin Tuna Steak.

Flavour & texture

Clean, sweet and delicate, with a tender texture that firms gently as it cooks. Dry surfaces, hot pans and immediate serving keep seafood at its best; overcooking is the one mistake to avoid.

How to cook

• Best methods: pan-sear, grill, roast, or steam, depending on thickness.
• Pat dry, season and sear in a hot oiled pan 2-4 minutes per side for fillets or steaks, adjusting for thickness; cook crab, shrimp and shellfish until just opaque and piping hot throughout.
• Temperature: Cook fish to about 60-63°C internal and just opaque, and shellfish until opaque and piping hot. Carryover heat finishes the centre during a brief rest.
• Rest & thaw: Rest fish 2-3 minutes only and serve immediately. Thaw overnight in the fridge on a tray, drain and pat dry; use thawed seafood promptly.

Serving & pairs with

Serve with lemon, brown butter, garlic, herbs, rice or grilled vegetables. Allow 150-250g per person depending on shell and bone, and keep sauces light so the seafood leads.

Product details

• Brand / origin: Yellowfin Tuna Steak. Skinless & Boneless
• Feed / grade: As listed in the product title
• Pack: 170g to 220g Steak ฿120