Thawing Instructions
Keep frozen at -18C or colder. When ready to eat, thaw under refrigeration for 4-6 hours or place under running water until thawed. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.
Cooking Instructions (from thawed)
Pan Sear (recommended):
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Pat dry and lightly oil the steak.
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Preheat a non-stick pan over medium-high heat.
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Sear for 1–2 minutes per side for rare, or 3–4 minutes per side for medium.
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Rest for a minute before serving.
Air Fryer:
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Brush tuna lightly with olive oil and season as desired.
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Preheat air fryer to 190°C (375°F).
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Cook for 4–6 minutes, turning halfway through.
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Best enjoyed slightly pink in the center.
Grill or BBQ:
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Oil grill grates and preheat to high heat.
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Grill tuna 1–2 minutes per side for rare, or until preferred doneness.
Serving Suggestions
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Slice and serve over a fresh garden salad or Asian noodle bowl.
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Pair with soy, sesame, and wasabi dressing for a Japanese twist.
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Serve with garlic butter potatoes or steamed vegetables for a balanced meal.
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Chill leftovers and flake over pasta or rice bowls the next day.
