Pacific Yellowfin Tuna

Thunnus albacares

Also Known As

Ahi, Kihada

U.S. wild-caught Pacific yellowfin tuna is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.





U.S. wild-caught from Hawaii, California, U.S. Pacific Island territories, and the high seas.


Yellowfin tuna has a mild, meaty flavor. It’s more flavorful than albacore, but leaner than bluefin.


The meat is firm and moist, with large flakes.


Meat is bright red when raw and turns brown to grayish-tan when cooked. 

Health Benefits

Yellowfin tuna is low in saturated fat and sodium and is a very good source of protein, thiamin, selenium, vitamin B6, and omega-3s.

Health & Nutrition

Nutrition facts

Serving weight 100 g (raw)
Amount per serving
Calories 108
Protein 23.38 g
Fat, total 0.95 g
Saturated fatty acids, total 0.235 g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 45 mg
Selenium 36.5 mcg
Sodium 37 mg

Seafood Guide