Filetes de atún rojo del Atlántico congelados

• Tuna Steak Size: 8 Oz
• Wild or Farmed: Wild
• Availability: Year Round
• Species: Bluefin or Yellowfin, depending on stock
• Package Size: 2 Lb (4 Steaks)
• Harvest Area: Massachusetts mostly, but tuna comes from all over the world.
• Scientific Name: Thunnus albacares

This cut of tuna is frozen and prepared for cooked applications—like searing, grilling, or stir-frying, it is not intended for raw sashimi or sushi consumption.

We freeze our tuna without artificial preservatives or color fixatives. Because of this, the meat’s natural deep-red tone will gradually oxidize and turn a brownish hue during long-term freezer storage. This color change is entirely natural, safe, and does not affect the freshness, safety, or rich flavor of the fish once cooked.

Defrosting Instructions (for best results):

1. Prepare the Ice Bath: Fill a bowl with ice water. This creates a gentle, cold environment that thaws the tuna evenly while preserving its texture.
2. Defrosting: Place the package (still in their vacuum-sealed packaging) into the bowl of ice water. Allow them to defrost for approximately 4-6 hours, depending on the thickness of the steak.
3. Final Preparation: Once defrosted, remove the tuna from its packaging. You will notice the color might be slightly darker. This is normal. Let the tuna sit for a few minutes to allow oxygen to hit the surface, which will help the natural redness to brighten up.

Asian Sesame-Soy

• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp lime juice
• 1 tsp freshly grated ginger
• 1 clove garlic, minced

Mediterranean Herb

• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh rosemary and thyme, finely chopped
• 2 cloves garlic, crushed

Spicy Citrus

• 3 tbsp high-heat oil (like avocado or canola)
• 2 tbsp fresh orange juice
• 1 jalapeño, finely diced
• 1/2 tsp ground cumin
• 2 tbsp fresh cilantro, chopped

Tip: Keep acidic marinades (citrus, vinegar) under 30 minutes. Excess acid cooks the fish chemically, leaving it mushy when seared.

Frozen tuna steaks are lean, versatile, and cook quickly, making them ideal for high-heat searing.

1. High-Heat Pan Sear (Recommended)
Heat a cast-iron or heavy skillet over high heat with a high-smoke-point oil (avocado or canola) until smoking. Cook for 1 to 1.5 minutes per side for rare with a warm center, or 2 minutes per side for medium-rare. Aim for a hard sear on the outside while keeping the center deep pink.

2. Sesame Crust Crust
Brush thawed, dried steaks with sesame oil, then press into a mixture of black and white sesame seeds. Sear in a screaming-hot pan for 1 minute per side. The seeds form a crisp, nutty barrier that protects the delicate interior.

3. Outdoor Grill
Preheat the grill grate to maximum heat (500°F+ / 260°C+). Oil the grates thoroughly. Grill the tuna for 1.5 to 2 minutes per side undisturbed to get distinct sear marks without drying out the meat.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.

• Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.