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Step 2 In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to 1 minute per side, depending on desired doneness. Transfer to a cutting.

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Tombo ahi has flesh that varies from whitish-pink in smaller fish to deep pink in larger fish. Larger tombo ahi have a greater fat content than smaller fish, and this is a desirable attribute for raw fish products, as well as for broiling. As raw fish, tombo is softer than other ahi or aku and, hence, more difficult to slice into sashimi.

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The word "tombo" means "dragonfly" and whimsically describes the very long pectoral fins that the fish have. Tombo tuna is delicious fish and although it's much lighter in color, it's quite similar to the popular, pricier ahi tuna used for sashimi and sushi. Tombo is firm, flavorful and an excellent source of healthy lean protein.

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Prepare the butter. Combine the softened butter with the thyme, parsley, and lemon zest. Set aside. Preheat. Preheat your grill to very high heat (around 600-650 degrees F). Prep the ahi tuna. Pat the tuna steaks dry with a paper towel, drizzle with avocado or vegetable oil, and season on both sides with salt and pepper.

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Reviewing Times Supermarket Fresh Tombo Ahi Poke Kukui Nut Albacore Tuna!Foodz Eating 0:35Foodz review 3:22Rated it a 7.4 out of 10. We hope this helped you.

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ters. Tombo is one of the preferred products. Color, Taste, Texture: other ahi or aku and, hence, more cooked than when in the raw state. Cooked tombo turns bright white. Preparations: Restaurants usually grill tombo ahi, but other cooking methods will work as well. Tombo has a tendency to dry out quickly, so it is important to avoid overcooking.

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Albacore tuna, also known as "white tuna," is a mild and delicate fish with a flaky texture. We also refer to it often as Tombo Tuna. When it's fresh, its flesh is a bright white color, and it has a sweet, buttery flavor that is similar to ahi. In fact, albacore tuna is often compared to ahi because they both have a similar taste and texture.

Honolulu Fish Sashimi Cut Bright Red Tombo Albacore Ahi Tuna 15 lb.

Melt butter in a skillet over medium-high heat. Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes. Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side. Slice tuna into 1/4-inch thick slices to serve.

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Ahi Tuna and Albacore Tuna are both delicious types of tuna, but they have distinct differences in flavor and texture. Ahi Tuna is known for its high fat content, rich flavor, and meaty texture, while Albacore Tuna has a milder flavor and softer, more delicate texture. Ultimately, the choice between the two depends on personal preference and.

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Preheat the grill to a high heat. Place tuna steaks to the grill and sear for about 30 seconds to 2 minutes on each side, depending on desired level of doneness. Let the ahi tuna steaks rest for a couple of minutes and then cut. I recommend 2 inches thick and then cut in half into smaller pieces, or cut how you prefer.

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Combine ingredients in a large bowl and lightly mix. 1 lb raw ahi tuna, cut into 1/2″ chunks, 1/4 medium sweet onion, chopped, 1-2 scallions, thinly sliced, 1-2 t white sesame seeds, 2 T soy sauce, 1 T toasted sesame oil, 1 t honey, 1 t grated ginger, crushed red pepper. Add salt to taste if necessary. Cover and refrigerate for a couple of.

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8 (5-oz) (albacore or tombo ahi) tuna steaks 2 Tbsp olive, macadamia nut oil, or other cooking oil kosher salt and freshly ground black pepper To make the rémoulade, in a medium bowl, whisk the aïoli, crème fraîche, scallions, capers, tarragon, lemon zest, lemon juice, and garlic together. Cover and refrigerate while preparing the tuna.

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ALBACORE TUNA (TOMBO AHI) Commonly called tombo ahi in Hawaii. "Tombo" means dragonfly in Japanese and refers to the very long pectoral fins of the albacore that can equal as much as 30% of the total length. Depending on size, its flesh ranges from whitish-pink to deep pink in color. It's the lightest and mildest in flavor of all Hawaii.

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Tombo are larger and higher in fat/oil content than those caught elsewhere and are typically reserved exclusively for the sashimi market. Our boat-to-table tombo is sustainably line-caught and delivered fresh to us within hours of hitting the dock. Tombo is high in Omega-3's and is an excellent source of lean protein.

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Ahi 1+ Tombo Fillet. June 09, 2017. Hawaiian Tombo is like no other albacore tuna in the world. Albacore from Hawaii grow to a much larger size than any other location in the world. Often reaching sizes of 70 lbs and more. These large albacore also have bright red sashimi meat. The meat is great for substitutes for many raw ahi applications.

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Hawaiian Name: Ahipalaha; tombo ahi Japanese Name: Tombo. Commonly called tombo ahi in Hawaii. "Tombo" means dragonfly in Japanese and refers to the very long pectoral fins of the albacore that can equal as much as 30% of the total length. Depending on size, its flesh ranges from whitish-pink to deep pink in color.