Ahi Tuna: The "Other Red Meat" of Hawaiian Cuisine

Ahi = Tuna. Specifically in Hawaiian usage, ahi refers to yellowfin tuna (Thunnus albacares) and bigeye tuna (Thunnus obesus) — both deep-red fleshed, rich, and prized.

"Other Red Meat" Moniker

Tuna's beef-like color, texture, and protein density earned this marketing label (popularized 1990s). Nutritional profile per 100g:

• Protein: 23–25g (beef: 26g)
• Fat: 0.5–1g (lean beef: 5–10g)
• Omega-3: 0.2–1.5g (heart/brain health)
• B12, selenium, niacin, B6
• Low calorie: ~100–130 kcal

Hawaiian Preparations

• Poke: Cubed raw ahi + shoyu, sesame oil, onion, limu, kukui nut
• Sashimi/sushi: Sliced raw, nigiri, rolls
• Seared ahi: High heat, rare center, crust (furikake, sesame)
• Ahi katsu: Panko-crusted, fried
• Poke bowls: Rice base, ahi, toppings, sauce

Sustainability & Safety

• Mercury: Bigeye > yellowfin > skipjack. FDA: limit bigeye for pregnant women/children
• Stocks: Yellowfin — moderate concern; Bigeye — overfished (WCPFC)
• Labels: MSC-certified, pole-and-line, FAD-free preferred
• Sashimi-grade: Frozen -4°F/7 days or -31°F/15 hrs for parasite kill

Cultural Note

Ancient Hawaiians caught ahi with pearl-shell hooks (makau) from canoes. Modern longline fishery based in Honolulu. Ahi = strength, vitality in Hawaiian symbolism.