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Frozen tuna is a powerhouseāmeaty, flavorful, and great for grilling, searing, or using in poke bowls. Hereās your all-in-one guide:
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1. Buying Frozen Tuna
ā¢Cuts:
ā¢Steaks (common, great for grilling/searing)
ā¢Chunks or sashimi-grade (for poke, sushi, tartare)
ā¢Where to buy:
ā¢Grocery chains: Whole Foods, Trader Joeās, Costco
ā¢Asian supermarkets: often carry sashimi-grade
ā¢Online: Wild Fork, Vital Choice, Crowd Cow (look for āsushi-gradeā or āflash frozen at seaā)
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2. Storage Tips
ā¢Keep tuna sealed in vacuum packaging
ā¢Store at 0Ā°F or below
ā¢Use within 2ā3 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)
ā¢Place in a sealed bag
ā¢Submerge in cold water for 30ā45 minutes
ā¢Do not use warm waterāit 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 1ā2 minutes (center should be rare)
5.Slice and serve with soy sauce, wasabi, or ponzu
Grilled Tuna Steaks:
ā¢Oil and season
ā¢Grill over high heat, 2ā3 mins per side (donāt overcook!)
Oven-Baked Tuna:
1.Thaw tuna first
2.Brush with olive oil, lemon juice, herbs (thyme, oregano, garlic)
3.Bake at 400Ā°F for 10ā12 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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