Yellowfin Tuna Steaks

NOTE: COOKING TIMES WILL VARY ACCORDING TO THICKNESS OF STEAKS. COOK THOROUGHLY TO A MINIMUM INTERNAL TEMPERATURE OF 145°F AS MEASURED BY A FOOD THERMOMETER.

PREPARATION INSTRUCTIONS - THAWING INSTRUCTIONS - KEEP FROZEN UNTIL READY TO USE. REMOVE FROZEN STEAKS FROM VACUUM POUCH. PLACE FISH ON A PLATE, COVER AND THAW IN REFRIGERATOR FOR 6-8 HOURS. COOKING INSTRUCTIONS - PREHEAT OVEN TO 425°F. LIGHTLY SPRAY A BAKING DISH WITH NONSTICK SPRAY. PLACE TUNA STEAK ON BAKING DISH. SEASON AS DESIRED. COOKING FROM THAWED: BAKE UNCOVERED FOR 14-15 MINUTES OR UNTIL A MINIMUM INTERNAL TEMPERATURE OF 145°F IS MAINTAINED. COOKING FROM FROZEN: BAKE UNCOVERED FOR 26-28 MINUTES OR UNTIL A MINIMUM INTERNAL TEMPERATURE OF 145°F IS MAINTAINED. COOK TIMES WILL VARY ACCORDING TO THICKNESS OF FISH.

GRILLED LIME YELLOWFIN TUNA STEAK - SERVINGS: 2, PREP TIME: 5 MINUTES, COOK TIME: 5 MINUTES, INGREDIENTS - 2 OPEN NATURE YELLOWFIN TUNA STEAKS, THAWED, 2 TBSP. OLIVE OIL, 2 TSP. OLD BAY SEASONING, 1 LIME, JUICED, 1 TSP. CILANTRO LEAVES, DIRECTIONS - START THE GRILL. COMBINE OLIVE OIL, OLD BAY SEASONING, LIME JUICE AND CILANTRO IN SMALL BOWL. PLACE TUNA IN LARGE RESEALABLE PLASTIC BAG AND COVER WITH MARINADE. TOSS TO COAT FISH IN MARINADE. PLACE IN REFRIGERATOR FOR 20 MINUTES. TRANSFER TUNA TO GRILL AND DISCARD LEFTOVER MARINADE. GRILL OVER MEDIUM HEAT FOR 5-6 MINUTES PER SIDE OR UNTIL DESIRED DONENESS. TUNA IS MORE MOIST WHEN THE CENTER IS STILL ROSEY-PINK AFTER COOKING.

PERISHABLE

KEEP FROZEN

DO NOT REFREEZE