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Great Catch

Great Catch Frozen Wild Caught Ahi Tuna Steaks

12 oz
$8.29 each($0.69 / oz)

In Seafood on the Right Wall

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

For sashimi-grade ahi tuna that’s wild caught with a hook and line, try these tuna steaks from Great Catch. Boneless and skinless, they offer 44 grams of protein per serving and are easy to prepare on the stovetop or in the oven. Plus, these ahi tuna steaks are individually wrapped and vacuum-sealed for freshness.

• 2 frozen ahi tuna steaks
• Wild caught with a hook and line
• Boneless and skinless
• Sashimi-grade
• 44g protein per serving
• Cook on stovetop or in oven
• Individually vacuum-sealed for freshness
• Kosher

Highlights

  • Nutrition Facts

    170 g

    2 servings per container

    Serving Size
    6 oz (170g)
    • Amount Per Serving
      Calories
      190
    • % Daily Value*
    • Total Fat
      • 1.5g
      • 2%
    • Saturated Fat
      • 0.5g
      • 3%
    • Trans Fat
      • 0g
    • Cholesterol
      • 75mg
      • 25%
    • Sodium
      • 400mg
      • 17%
    • Total Carbohydrate
      • 0g
      • 0%
    • Dietary Fiber
      • 0g
      • 0%
    • Total Sugars
      • 0g
    • Includes Added Sugars
      • 0g
      • 0%
    • Protein
      • 44g
      • 88%
    • Vitamin D
      • 5.2mcg
      • 25%
    • Calcium
      • 10mg
      • 0%
    • Iron
      • 0mg
      • 0%
    • Potassium
      • 750mg
      • 15%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Ahi Tuna (Thunnus), Filtered Wood Smoke And Citric Acid (Promotes Color Retention).

    Allergens and safety warnings

    CAUTION: MAY CONTAIN BONES WHILE WE MAKE EVERY EFFORT TO REMOVE ALL BONES, PLEASE NOTE SOME BONES MAY STILL BE PRESENT. KEEP FROZEN AT 0°F (-18°C). Do not refreeze CONSUMER ADVISORY: CONSUMING RAW OR UNDERCOOKED FISH MAY INCREASE RISK OF FOODBORNE ILLNESS Contains: TUNA
  • Thawing Ahi Tuna Steaks:

    Remove all packaging and place fillets in a covered dish. Thaw in refrigerator overnight. For a quick thawing method, remove all packaging and place fillets in a resealable bag. Immerse the sealed bag in a bowl of water or in the sink under a thin trickle of cold running water for about 15 – 20 minutes.

    Oven: Preheat oven to 375°F. Spray a rimmed baking pan with nonstick cooking spray. Place tuna steaks in a single layer in pan. Bake uncovered for 16 - 20 minutes depending on thickness or until fish flakes easily with a fork and the internal temperature reaches 145°F.

    Stovetop: Heat a large heavy nonstick skillet over medium-high heat for 3 - 5 minutes. Add 2 tablespoons of oil to skillet. Pat thawed tuna steaks dry with paper towel and season as desired. Place in a single layer in skillet. Cook 3 minutes per side depending on thickness or until fish flakes easily with a fork and internal temperature reaches 145°F.
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