Ahi Tuna Steaks


Our tuna portions are hand-cut from wild caught tuna, quick frozen and individually vacuum sealed for your convenience.

Ingredients: Tuna, water added as protective glaze. Tasteless smoke to preserve color

Allergens: Fish

Although great care has been taken to remove bones from this product, some bones may remain.

Uncooked. Perishable – Keep Frozen

Keep frozen. Store in your freezer until you are ready to defrost and consume. Once thawed, keep refrigerated and consume within 3 days.

Thawing Instructions

You can defrost IVP Tuna steaks in the refrigerator overnight or in a container under running tap water for between 20 to 30 minutes until defrosted.

Serving Suggestions

Tuna steaks are perfect for all occasions. Whether you prefer to grill outside on the barbecue, bake, sauté, or pan sear inside in your kitchen, these steaks are suitable for lunch and dinner.

Plank-Grilled Tuna Steaks


  • 4 (5 to 6 ounce) fresh or frozen tuna steaks, about 1-inch thick
  • 2 tablespoons rice vinegar
  • 2 tablespoons finely chopped scallion
  • ½ teaspoon finely shredded lime peel
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon sesame oil • ¼ teaspoon crushed pepper • ¼ teaspoon salt
  • 1 tablespoon minced fresh ginger root • 1 tablespoon chopped fresh cilantro • 1 clove garlic, minced
  • 1 cedar grilling plank (about 14×6 inches) • 2 teaspoons toasted sesame seeds • 4 bunches baby bok choy

Cooking Method

  1. Rinse thawed fish, and pat dry with paper towels. Whisk together the rice vinegar, scallion, lime peel, lime juice, ginger, sesame oil, cilantro, soy sauce, garlic, salt, and crushed pepper in a shallow dish. Reserve 1/4 cup of the marinade; set aside. Add the tuna steaks to the dish, turning to coat. Cover and marinate in the refrigerator for 1 hour, turning the steaks once. Meanwhile, soak the cedar plank in water for at least 30 minutes.
  2. Drain and discard the marinade from the fish. Keep the marinade for later. Remove the cedar plank from the water. Cut bok choy bunches in halves lengthwise; set aside.
  3. For a charcoal grill, place the cedar plank on the grill rack directly over medium-hot coals. Cover and grill for 3 minutes or until it begins to crackle and smoke. Turn plank over. Place the tuna steaks on the plank. Cover and grill the plank for 12 to 15 minutes or until the tuna is slightly pink in the center. Do not turn the tuna. Grill the bok choy on the grill rack directly over the coals for 2 to 3 minutes or until wilted, turning once. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place the plank on the grill rack overheat. Cover and grill as directed.) Drizzle the bok choy with the left-over marinade mixture. Sprinkle the bok choy and tuna with sesame seeds.
Skin Pack

Our tuna is wild caught off the coast of Indonesia. Each portion is expertly hand cut, blast frozen to lock in freshness, and shipped at 0°F. Cold chain temperatures are recorded and maintained throughout the journey from shore to store.

Ingredients: Tuna, water added as protective glaze. Tasteless smoke to preserve color

Allergens: Fish

Although great care has been taken to remove bones from this product, some bones may remain.

Uncooked. Perishable – Keep Refrigerated

Keep refrigerated. Store in refrigerator until ready to use. Do not consume product that has passed its ‘best by’ date, located on the back of label. DO NOT FREEZE.


Marinated Tuna Steak


  • ¼ cup orange juice
  • ¼ cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon chopped fresh oregano
  • ½ teaspoon ground black pepper
  • 4 (4 ounce) tuna steaks

Cooking Method

  1. Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper together in a large non-reactive dish until well combined. Place tuna steaks in marinade and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes.
  2. Preheat an outdoor grill for high heat and lightly oil the grate. Remove tuna steaks from the marinade and shake off excess; reserve marinade for basting.
  3. Cook tuna steaks on the preheated grill for 5 to 6 minutes; flip steaks and baste with reserved marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
  4. Serve with your choice of vegetables or salad.