Ahi tuna (a.k.a. yellow fin tuna), is often used in raw fish dishes in Asian cuisines, and it’s also one of the most common types of tuna used for canning. It lives in temperate ocean waters around the world. Ahi weighs up to 300 pounds and has pale pink flesh when raw. Fresh ahi is usually sold in the late spring through the early fall, but you can find frozen ahi steaks year-round. You can bake, broil, grill and fry ahi or serve it raw.
A 3-ounce serving of fresh ahi cooked using a dry-cooking method contains 110 calories, 24.8 grams of protein, a negligible amount of fat and no fiber or carbohydrates. The protein content accounts for 50 percent of the daily value of protein. Ahi is perfect if you’re trying to follow a high-protein low-carbohydrate diet.
Although ahi is extremely low in fat, a serving does have 13 percent of the DV of cholesterol. Dietary cholesterol can exacerbate stroke and coronary artery disease risk. To lower the cholesterol content of an ahi meal, prepare the fish without the use of butter and garnish the meal with low-fat sauces, lemon or fresh salsa. Ahi makes an ideal replacement for meats in burgers and tacos. Use ahi to boost the protein content of salads.