Yellow fin isnt ahi, blue fin is, FYI. Your recipe looks good though.

Jeremy,

I have purchased 3 separate steaks in the last few days and they ALL stated "Yellow Fin, Ahi Tuna".

The yellowfin tuna (Thunnus albacares) is a type of tuna found in open waters of tropical and subtropical seas worldwide. It is also known as ahi tuna, from its Hawaiian name ‘ahi. The name ‘ahi in Hawaiian also refers to bigeye tuna.

Blue Fin is Big Eye.

Ahi is the Polynesian word for "Fire." The Yellowfin tuna is so named because the Polynesians hand-lined their fish, and to try to slow these rocketships down they bent the line over the gunnel of their wooden fishing canoes. The resulting friction created smoke, hence, "Ahi."

Here are some tuna varieties:

Bluefin Tuna - choice for Tuna connoisseurs. More flavor. At maturity it is dark red like raw beef. Largest variety..grows up to 1600lbs. Mostly exported to Japan for sashimi.
Yellowfin - also known as Ahi..pale pink. More common than bluefin. Flavor stronger than albacore.
Skipjack - also known as bonito and aku. Strongest flavor and highest fat content.. seldom grows larger than 25lbs. Dried bonito is known as katsuobushi in Japanese cuisine.
Albacore - lightest flesh and flavor. Sold as white tuna.

I'm pretty sure you can call either a big eye or yellowfin that weighs over 100 lbs. an ahi.. Under 100 they're called shibi. Just caught the shibi (yellowfin) yesterday, 40 lbs. came here to get a recipe. I'm fishing out of Hawaii so it's a little local knowledge.

MY Gosh, Bluefin is not Bigeye, Longfin allison is True albacore (whitest meat) and bigeye grow to 400 plus lbs and if you find an 1600 # Blue fin she would be in the Adriatic sea feeding on sardines and off limits to commercial fishing. Fished professionaly for 25 years, Thanks, Good recipe.

I am a fisherman that fishes for various types of tuna and just yesterday caught limits of blue fin and 1 nice yellowfin. Blue fin, yellowfin and big eye are all different, Ahi is yellowfin which is not big eye but many restaurants will serve bluefin and call it ahi.

Ahi is yellowfin tuna, obviously you never have been to Hawaii.

Yellow Fin is Ahi Jeremy... learn your tuna!

No, sorry to say, but Jeremy is wrong. Yellowfin = AHI, bluefin = Bigeye. If in doubt, you should look it up. I have been a fisherman for years and have avidly gone after both but especially ahi (yellowfin).

Lori, the recipe was great! The rest of you get a life... where are you all from? Okla friggin homa, what do you all know about fish other than what you see at Piggly Wiggly?

This is an excellent recipe. The squash really compliments the flavor of the tuna.

Enjoyed this recipe! Will use again. I had 4 small Ahi Tuna steaks weighing in at 1.58lbs. I cut the marinade in half and put it in a gallon size zip-lock bag, so I would not have to go back and turn the tuna. This worked out nice.
Sounds like there was way to much testosterone flying in the beginning comments.

Scientists have called for a ban on Tuna because over-fishing is driving many species to the brink of extinction.

If the demand for Tuna does not cease companies that over-fish will continue to lobby against increased regulation and reduced quotas.

I have it 4 times a year, and release all the others...

I didnt have enough of the ingredients for the marinade, but an entire cup of soy sauce seemed like overkill anyway.

I had about 4-5 tablespoons of soy sauce, squeezed 1 lemon, salt and pepper, and just over one tbsp. of extra virgin plus 2 cloves garlic. I used a curved large bowl for the 2 tuna pieces. This probably helped with my small amount of ingredients. Also, without access to a grill, I had to broil. I cooked for about 3 minutes each side. Thought I would still have some pink, but alas broiling must be more heat intensive than grilling because there was no pink.

Tasty, thanks. Will try again.

The best method for ANY type of marinating is to do it in a sealable plastic bag. SIGNIFICANTLY less marinade is required (1/4-?) and if the air is expelled, both sides are marinated simultaneously.

EXCELLENT! Whole family loved it. I had to cook it a little bit longer than suggested.

Going to try this tonight! Thanks!!

This was fabulous! I had one large, thick piece that served 4 people and still had a bit too much marinade, but that's ok. I served 2 slices of avocado topped with lump crab (mixed with a little mayo, salt & pepper) right on top of my ahi. My family thought I'd made a gourmet dinner when it really took me a half hour to get everything from kitchen to table.

Love this recipe! I'm currently making it again! It's a huge hit with my family; even my kids will eat it! Had to grill a little longer than suggested...

The recipe was great and easy, and the ahi tasted great. I only used a 1/2 cup of soy, and I still thought it was overpowering. More lemon to contrast the saltiness.

This was so quick and impressive... Tasted like something from a chef's kitchen! I grilled asparagus with it instead of rice... Marinated the asparagus in the same marinade, too!

Hello, I'm in the process of making your recipe. I am also a commercial tuna fisherman. So.... here is a bit of ahi history from wisegeek.com

Ahi is a form of tuna derived from either the yellowfin or bigeye tuna. It is frequently caught in warm Pacific waters and sold fresh. It is found in great numbers in both Hawaii and off the Pacific Coast of Mexico and Southern California.

Ahi is tremendously popular in sashimi, which is sushi containing raw fish. However, some ahi may not be good enough quality for sashimi, because especially the yellowfin can swim close to the surface of the water, causing the skin to burn. The resulting "burned" ahi remains acceptable for cooked dishes. Most sushi chefs will reject it for use in sashimi.

Yellowfin ahi is particularly popular in sport fishing because yellowfins can be relatively large. They are sometimes also called cow tuna, but that is a bit of an exaggeration. There are, however, records of some ahi weighing over 200 pounds (90.71 kg). Bigeye tuna, can also weigh up to 200 pounds, though average weight tends to be around 20 pounds (9.07 kg).

The flesh of ahi ranges from pink to deep red. Larger fish tend to have a deeper color. Larger fish also are higher in fat, which from a gourmet standpoint is preferable. In addition to the use of ahi for sashimi, many enjoy grilling or poaching the loin or fillets of ahi. Usually, 50 percent of a medium sized fish will yield fillet cuts.

Bigeye tuna as a source of ahi is generally preferable if the tuna must be shipped. It has a slightly longer shelf life than yellowfin tuna. If one doesn%u2019t live in an area where ahi frequents, many companies can ship the fish overnight, so it still remains fresh. It is preferable to order Bigeye ahi in these cases to ensure freshness.

Bigeye tuna is a little less available than yellowfin ahi, because bigeyes tend to swim very deep, often evading even the most practiced commercial fisherman. Both types of ahi tend to be fished in specific seasons and are most prevalent in October through April. Highly commercialized fishing has led to more catches of both types out of season, and these fish are still considered excellent for consumption.

Though most fish were once considered to be the best of health foods, scientists have become increasingly concerned about high levels of mercury contained in fish like ahi. Most health experts now recommend consuming fish no more than once weekly, and recommend even less for children and for pregnant women, as they are the most susceptible to mercury poisoning.

Made this tonight and it was perfect! I did reduce the soy sauce by half, but that was the only change.