Yellowfin has a uniquely mild, meaty flavour – close to swordfish. Fresh meat has a glistening, moist look; ideal colour is semitranslucent red. This species is leaner than bluefin, while more flavourful than albacore.
Yellowfin tuna is a great source of vitamins B3 (positively impacting energy level, mental balance, and overall well-being) and B12 (needed to form red blood cells and DNA), as well as vitamins A, C, E and selenium – antioxidants helping to prevent diseases such as cancer, cardiovascular disorders, diabetes. Also, tuna is rich in protein and low in calories – its consumption extends the effect of satiety and therefore facilitates losing weight.
Yellowfin is wonderful raw as sashimi, in sushi, or as carpaccio. It is also suitable for grilling, broiling, or baking. Tuna requires only little flavour enhancement, you can brush it with olive oil and sprinkle with seasoning. One may also marinate it for a couple of hours before cooking – try a marinade of white wine, brown sugar and a bit of olive oil.