It is easy to see why yellowfin tuna carry the Hawaiian name, “ahi”, or fire with their bright yellow strip down their side. Yellowfin tuna is the most tropical tuna species, abundant in warm waters throughout the Pacific and Atlantic. Yellowfin tuna are distinguished by their medium-mild flavor with a firm texture. The flesh is deep red while raw, but loses color when cooked. When cooked, the meat remains firm and moist with large flakes. Yellowfin tuna is best raw (sushi), grilled, or broiled.