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Frozen tuna is a powerhouse—meaty, flavorful, and great for grilling, searing, or using in poke bowls. Here’s your all-in-one guide:
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1. Buying Frozen Tuna
•Cuts:
•Steaks (common, great for grilling/searing)
•Chunks or sashimi-grade (for poke, sushi, tartare)
•Where to buy:
•Grocery chains: Whole Foods, Trader Joe’s, Costco
•Asian supermarkets: often carry sashimi-grade
•Online: Wild Fork, Vital Choice, Crowd Cow (look for “sushi-grade” or “flash frozen at sea”)
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2. Storage Tips
•Keep tuna sealed in vacuum packaging
•Store at 0°F or below
•Use within 2–3 months for best quality (though it can last up to 6 months)
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3. How to Cook Frozen Tuna
Quick Thawing (recommended before cooking)
•Place in a sealed bag
•Submerge in cold water for 30–45 minutes
•Do not use warm water—it affects texture and safety
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Cooking Options
Ahi Tuna Steaks (medium-rare sear):
1.Pat thawed steaks dry
2.Season with salt, pepper, garlic powder, sesame seeds
3.Heat oil in a pan (very hot)
4.Sear each side 1–2 minutes (center should be rare)
5.Slice and serve with soy sauce, wasabi, or ponzu
Grilled Tuna Steaks:
•Oil and season
•Grill over high heat, 2–3 mins per side (don’t overcook!)
Oven-Baked Tuna:
1.Thaw tuna first
2.Brush with olive oil, lemon juice, herbs (thyme, oregano, garlic)
3.Bake at 400°F for 10–12 minutes, until opaque but not dry
Tuna Poke Bowl (raw, sushi-grade only):
1.Thaw fully in fridge overnight
2.Cut into cubes
3.Toss with soy sauce, sesame oil, rice vinegar, green onions, and sesame seeds
4.Serve over rice with avocado, cucumber, edamame, etc.
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