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Seafood stand with cuts of red pink farmed wild tuna steaks on ice with kale leaves

January 27th, 2020

How to Cook: Our New Yellowfin Tuna!

Good morning! Happy Monday. Maybe you’ve seen the lovely new additions to our Seafood aisle? Some gorgeous, Good Catch certified, pieces of fish. We have halibut, black cod, and yellowfin tuna! Today we’re talking about tuna, and our favourite way to eat it (I’ll give you a hint: simply.)

Yellowfin tuna

Yellowfin tuna is a vibrant, jewel-like pink. It almost glows. For me, this is one of the most tempting things to eat…ever! You’ve probably encountered it as “Ahi tuna” on salads, seared like tataki, or sliced raw in glossy slabs of sashimi at sushi joints.

It may seem a bit intimidating…how do you cook it? How do you eat it? There are a dozen ways, but I think it’s best to really let the tuna shine. Interfere minimally. A quick sear. Maybe a little marinade. Served with simple sides. Ready in under 5 minutes. Healthy, satisfying, and light.

Here’s how I do it:


Each box of Farm Boy Tuna Steaks  has 2 servings of vacuum-packed tuna. Defrost in the fridge overnight or submerge in cold water until thawed through.


Here, you could marinate your fish in a quick sesame oil-rice wine vinegar-soy concoction, or (like me) you could just salt it heavily on both sides. Let sit for a few minutes.



Get a pan nice and hot with a splash of oil. And I mean…very hot. Use an oil with a higher smoke point (something like avocado oil is good for this). Turn on your hood fan just in case.

Put your tuna in the pan and start a timer for 30 seconds to a minute. You’ll be able to immediately see the tuna cooking – where it changes from dark pink to paler pink.


Use your tongs and flip the tuna over, again starting a timer for 30 seconds to a minute, depending on how rare you want the middle. Remove from pan and let rest for a minute or two to let the heat disperse and settle.


& Serve!

You can slice your tuna into lovely-looking pieces at this point, but I like to serve it as a steak, with a mound of white rice, cilantro, a spicy cucumber salad (thinly sliced Persian cucumbers, grated ginger, a thinly sliced habanero pepper, sesame oil, rice wine vinegar, and salt), and a drizzle of the extra salad dressing. *Chef’s kiss*

Easy as 1 – 2 – 3. Will you be giving it a try? We’d love to hear your favourite way to prepare tuna!


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