Wild Yellowfin Tuna Steak

Name: Wild Yellowfin Tuna Steak — Line-Caught | FINE & WILD
Brand: REACH FOODS
SKU: YFTUN300
Price: 25.0 GBP
Availability: OutOfStock

£30.00

250g 300g 350g

Variant

Seychelles, Indian Ocean Wild line-caught, Indian Ocean

Wild yellowfin tuna from the Seychelles, line-caught and blast-frozen at -50°C to lock in the deep red colour and clean, meaty flavour. Slice it thin and eat it raw as sashimi with soy and wasabi, sear it for 60 seconds a side and serve it pink through the middle as tataki, or grill it like a steak with nothing but salt and lime. This is tuna that has been handled properly from ocean to plate — and you can see it the moment you open the pack.

Wild Yellowfin Tuna Steak

£30.00

Wild yellowfin tuna (Thunnus albacares), line-caught in the Indian Ocean off the Seychelles and blast-frozen at -50°C within hours of landing. The flesh is a deep, translucent red — the colour that tells you the fish has been handled properly from the moment it left the water. Yellowfin is a leaner, cleaner-flavoured tuna than bluefin, with a firm, meaty texture and a mild sweetness that makes it one of the most versatile fish in the kitchen. It is equally at home eaten raw as sashimi or tartare, seared hard and fast for tataki, or grilled as a steak with nothing more than salt and a squeeze of lime.

This tuna is frozen at ultra-low temperatures immediately after cutting — blast-frozen at -50°C and stored at -60°C — which prevents ice crystal formation and preserves the colour, texture, and integrity of the raw flesh. This level of cold-chain management is what makes it suitable for raw preparation. The steaks are cut from the loin and vary slightly in shape depending on the section of the fillet. Available in three sizes from 250g to 350g — each a generous single portion or enough for two as a starter, sliced thin. Line-caught from certified Seychelles fishing vessels operating under sustainable fishing guidelines.

Producer: Line-caught in Seychelles waters, Indian Ocean. Blast-frozen at -50°C, stored at -60°C. Sourced through certified fishing vessels adhering to sustainability guidelines.

Ingredients: Yellowfin tuna (Thunnus albacares).

Storage: Store frozen at -18°C or below. Remove from packaging before thawing in the fridge. Use promptly after thawing for optimal colour and flavour. Do not refreeze after thawing.

Allergens: Fish.

Thawing: Remove from the packaging and place on kitchen paper on a plate in the fridge for 4–6 hours or overnight. Use promptly after thawing — yellowfin tuna loses its colour and firmness if left sitting once defrosted. Bring to room temperature for 10–15 minutes before cooking or serving raw.

Sashimi (raw): Using a very sharp knife, slice the thawed tuna across the grain into pieces roughly 5mm thick. Arrange on a chilled plate and serve with soy sauce, freshly grated wasabi (or a good prepared wasabi), and pickled ginger. The quality of this fish is best appreciated raw, where the clean flavour and firm texture are completely unobscured.

Tartare: Dice the raw tuna into small, even cubes — roughly 1cm. Dress with a light mixture of soy sauce, sesame oil, a squeeze of lime, finely sliced spring onion, and a touch of fresh chilli or ginger. Serve immediately, mounded on a plate or pressed into a ring mould for a cleaner presentation.

Tataki (seared rare): Pat the steak thoroughly dry. Season generously with salt and, if you like, a light coating of sesame seeds pressed into the surface. Heat a heavy pan or griddle until it is smoking hot. Add a thin film of oil. Sear the tuna for 45–60 seconds per side — no more. The outside should be caramelised and coloured while the centre remains raw and cool. Rest for 30 seconds, then slice thinly across the grain. Serve with ponzu, soy, or a citrus dressing.

Grilled steak: Season with salt and brush lightly with oil. Grill over high heat or in a smoking-hot griddle pan for 1–2 minutes per side for rare, or 2–3 minutes per side for medium-rare. Yellowfin tuna dries out quickly once cooked beyond medium-rare — the target is a pink, warm centre with a charred exterior.

Salade niçoise: Sear or grill the tuna as above to rare or medium-rare. Allow to rest, then break or slice into large pieces. Serve over a composed salad of boiled new potatoes, green beans, soft-boiled eggs, olives, anchovies, and tomatoes, dressed with a sharp vinaigrette.

Important: Yellowfin tuna is a lean fish with very little intramuscular fat. It goes from perfect to dry and chalky in a matter of seconds once overcooked. Whether searing, grilling, or using in tataki, the aim is always to keep the centre rare or at most medium-rare. If you are eating it raw, there is no cooking to worry about — and that is arguably the best way to eat it.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Wild yellowfin tuna (Thunnus albacares), line-caught in the Indian Ocean off the Seychelles and blast-frozen at -50°C within hours of landing. The flesh is a deep, translucent red — the colour that tells you the fish has been handled properly from the moment it left the water. Yellowfin is a leaner, cleaner-flavoured tuna than bluefin, with a firm, meaty texture and a mild sweetness that makes it one of the most versatile fish in the kitchen. It is equally at home eaten raw as sashimi or tartare, seared hard and fast for tataki, or grilled as a steak with nothing more than salt and a squeeze of lime.

This tuna is frozen at ultra-low temperatures immediately after cutting — blast-frozen at -50°C and stored at -60°C — which prevents ice crystal formation and preserves the colour, texture, and integrity of the raw flesh. This level of cold-chain management is what makes it suitable for raw preparation. The steaks are cut from the loin and vary slightly in shape depending on the section of the fillet. Available in three sizes from 250g to 350g — each a generous single portion or enough for two as a starter, sliced thin. Line-caught from certified Seychelles fishing vessels operating under sustainable fishing guidelines.

Producer: Line-caught in Seychelles waters, Indian Ocean. Blast-frozen at -50°C, stored at -60°C. Sourced through certified fishing vessels adhering to sustainability guidelines.

Ingredients: Yellowfin tuna (Thunnus albacares).

Storage: Store frozen at -18°C or below. Remove from packaging before thawing in the fridge. Use promptly after thawing for optimal colour and flavour. Do not refreeze after thawing.

Allergens: Fish.

Preparation / Cooking

Thawing: Remove from the packaging and place on kitchen paper on a plate in the fridge for 4–6 hours or overnight. Use promptly after thawing — yellowfin tuna loses its colour and firmness if left sitting once defrosted. Bring to room temperature for 10–15 minutes before cooking or serving raw.

Sashimi (raw): Using a very sharp knife, slice the thawed tuna across the grain into pieces roughly 5mm thick. Arrange on a chilled plate and serve with soy sauce, freshly grated wasabi (or a good prepared wasabi), and pickled ginger. The quality of this fish is best appreciated raw, where the clean flavour and firm texture are completely unobscured.

Tartare: Dice the raw tuna into small, even cubes — roughly 1cm. Dress with a light mixture of soy sauce, sesame oil, a squeeze of lime, finely sliced spring onion, and a touch of fresh chilli or ginger. Serve immediately, mounded on a plate or pressed into a ring mould for a cleaner presentation.

Tataki (seared rare): Pat the steak thoroughly dry. Season generously with salt and, if you like, a light coating of sesame seeds pressed into the surface. Heat a heavy pan or griddle until it is smoking hot. Add a thin film of oil. Sear the tuna for 45–60 seconds per side — no more. The outside should be caramelised and coloured while the centre remains raw and cool. Rest for 30 seconds, then slice thinly across the grain. Serve with ponzu, soy, or a citrus dressing.

Grilled steak: Season with salt and brush lightly with oil. Grill over high heat or in a smoking-hot griddle pan for 1–2 minutes per side for rare, or 2–3 minutes per side for medium-rare. Yellowfin tuna dries out quickly once cooked beyond medium-rare — the target is a pink, warm centre with a charred exterior.

Salade niçoise: Sear or grill the tuna as above to rare or medium-rare. Allow to rest, then break or slice into large pieces. Serve over a composed salad of boiled new potatoes, green beans, soft-boiled eggs, olives, anchovies, and tomatoes, dressed with a sharp vinaigrette.

Important: Yellowfin tuna is a lean fish with very little intramuscular fat. It goes from perfect to dry and chalky in a matter of seconds once overcooked. Whether searing, grilling, or using in tataki, the aim is always to keep the centre rare or at most medium-rare. If you are eating it raw, there is no cooking to worry about — and that is arguably the best way to eat it.

Recipes

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

OVER 3000 5* Reviews

Wild Yellowfin Tuna Steak

Niçoise Salad

Tuna Tataki

Tuna Tartare

Order Cut-Off Times & Delivery Date Selection

Our Delivery Service

Time-Sensitive & Event Orders

DELIVERY Changes After Dispatch

Saturday Delivery

Niçoise Salad

Tuna Tataki

Tuna Tartare

Order Cut-Off Times & Delivery Date Selection

Our Delivery Service

Time-Sensitive & Event Orders

DELIVERY Changes After Dispatch

Saturday Delivery