Creating a Gourmet Dish on a Budget: Seared Tuna Steaks Using $5 Aldi Frozen Tuna
Affordable frozen ahi tuna steaks from Aldi transform into a gourmet meal when marinated briefly and seared swiftly. Pair them with our World's Best Pico de Gallo or your preferred sauce for approximately $7 for 3 servings.
There is nothing quite as yummy as a medium-rare tuna steak, marinated for extra flavor. It is salty, buttery umami at its best. But the cost of fresh tuna steaks is rising and the issue of whether they are sustainable or ethical becomes confusing and concerning.
Aldi Tuna Steak are Around $6
Aldi grocery stores offer a sustainable and budget-friendly frozen option! Aldi
provides a 12-ounce package of tuna steaks priced between $5 and $6, depending on your location. Previously, the package was labeled "Sushi Quality," but this has been removed in recent months. However, Aldi corporate assures its customers that they remain safe and the quality is unchanged. I won't be eating them raw, but I will keep cooking them medium rare.
The advantages of cooking with frozen fish are clear—they are available for weeks or even months in the freezer. They are inexpensive, and flash freezing helps to make these tuna steaks safer. (While Aldi corporate still touts these steaks as safe to eat raw or rare, remember that immunocompromised or pregnant people might want to avoid rare or raw fish.)
Is Aldi's Ahi Tuna Sustainable
So, Aldi's tuna steaks are inexpensive, but are they sustainable? Ahi is a Hawaiian word used to describe yellowfin tuna.
The good news for you tuna lovers is that both Atlantic Yellowfin and Pacific Yellowfin are sustainable and have a "green light" from several seafood watch organizations. Seafood Watch urges consumers to "buy albacore, bigeye, skipjack, and yellowfin tunas caught in the Atlantic or Pacific Oceans with pole-and-lines, trolling lines, or non-FAD purse seines." Aldi has adopted nearly identical language in its very long policy on sustainable seafood.
So, Aldi's Tuna Steaks are sustainable and harvested in humane and ethical ways. They are affordable and sustainable, but to enjoy these steaks at their peak, you must handle them carefully.
Handling Frozen Tuna Steaks
Aldi individually flash freezes and vacuum seals their tuna steaks. But remember that the minute they are thawed, they begin to deteriorate. So thaw them overnight in the refrigerator and use them the next day. Do not refreeze them, and do not keep them for several days after thawing. They need to be used quickly once they are thawed.
When you have thawed them, open the package and inspect them. They should not have any odor, just a clean, salty smell. If they are slimy or have an odor, do not use them (but take them back to Aldi for the Twice as Nice guarantee). If your steaks are good, dry them with a paper towel and prepare a marinade.
Marinating Tuna Steaks
The Ahi Tuna sold by Aldi is a cheaper and less fatty variety. That lack of fat can be a problem if you overcook it or fail to season the tuna steak. The best way to season them is to use a marinade. But don't over-marinate them: one to two hours of marination time is plenty. Any more, and you will have ceviche.
I used marinade techniques from a Master Class post on marinating tuna. The pointers in this post are very good. I have modified this recipe a little to make it more accessible, but it is oil, lime juice, soy sauce, chile paste, garlic, ginger, sugar, and salt. Mix all these items in a bowl and our into a Ziploc bag for marinating. Put the tuna steaks in the bag and zip shut. Place in the refrigerator for at least an hour but no more than two hours. (Note: The cooking times noted for searing in the Master Class are much too long for steaks as small as the Aldi portions.)
Searing Tuna Steaks.
When you are done marinating your tuna, take it out of the refrigerator and remove it from the marinade. (You can use this marinade for a sauce, but only if you boil it on the stove for several minutes to kill any bacteria that may have formed. I'm not using my marinade for sauce today.)
Pat your tuna steaks dry with a paper towel. Put a cast iron skillet on high heat and let it get very hot. I oil it by rubbing it lightly with a paper towel dipped in a good-quality olive or other oil with a high smoke point. When the pan is very hot, but your tuna steak in the pan and sear for about a minute for a medium-rare tuna steak. (If you like your tuna steak, which is very rare, cook it for 30-45 seconds. Then flip over and sear for 45 seconds on the other side. Remove from the hot pan.
Using an immediate read thermometer, check the temperature of your tuna steak. I always shoot for 90 degrees F. This is a nice medium rare. Cook it less if you like it rare. But remember that completely raw tuna may not be safe for some people, especially immuno-compromised people and pregnant women.
You will notice a grain, or a direction in which the lines of the tuna flesh go, on your tuna steak. Cut the steak crosswise against this grain for the best texture. Serve with Pico de Gallo and an avocado fan sprinkled with salt.
Find the Pico de Gallo recipe on this blog at:
Serve your tuna steaks immediately.
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