Sushi Grade Tuna

Sushi Grade Tuna

Caught with a rod and reel or harpoon, tuna is highly sought after prized for its rich flavor, dark, fatty flesh and firm texture. Best when eaten raw or rare.

Sushi Tuna is truly a global market. Large, high quality Bluefin Tuna from Massachusetts are often shipped all the way to Japan. We typically offer yellowfin, and source the fish from boats landing as close to Boston as possible.

Rich flavor with dark, fatty flesh and firm texture.1 portion is approx. 16 oz. We recommend 8 oz per person.

18 portions remaining

$24.00

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Preparation

Methods
Tuna is best cooked hot and fast. Cook it to rare on a hot grill or sear it quickly in a hot pan on the stovetop. Tuna is also great sliced for sashimi or diced and marinated for ceviche.
Basics
Grilled Rare Tuna: Cut tuna into steaks at least an inch thick. Pat dry and season with salt and pepper and brush steaks with a little olive oil. Cook over the hottest part of the grill for one minute per side. Allow to rest on a plate for five minutes, then slice and serve. Pair with Asian style flavors like soy and sesame or Mediterranean ingredients like olives or tomatoes.

Origin

origin

Fair Trade

Red’s Best fishermen take short trips, using small boats and they are committed to fishing responsibly.

Species

 Sushi Grade Tuna redsbest species  Sushi Grade Tuna redsbest species