Tuna is best served medium-rare, rare or raw. Tartar, poke’, or crudo. Our tuna is Wild Caught in the Pacific Ocean.
Our Yellow Fin Tuna is 2++ grade so you can serve it rare or in a raw preparation. It can be cooked on an oiled grill grate or pan-seared with a bit of Canola or Grapeseed oil (ideal because it has a high smoking point) for a minute or two on each side just to get a sear and is best served rare or medium-rare. It should still be reddish-purplish when you pull it off. Be sure to let it rest before slicing or serving.
It can be sliced into thin slices or small cubes. Can be seasoned with citrus, soy, a mild vinegar such as rice wine, salt and pepper. Pairs well with ginger, scallions or exotic fruits like mango, papaya and pineapple.
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