Safe Catch tuna is already quite clean with just yellowfin tuna and sea salt, but DIY allows you to control mercury exposure through sourcing and get maximum freshness. This recipe creates fresh seared yellowfin with the same nutritional profile using sushi-grade fish and premium sea salt.
Based on: Wild Ahi Yellowfin Tuna
· Makes approximately 20 servings
· Serving: 85g (3 oz portion)
Why This Recipe is Seed Oil Free
Commercial Wild Ahi Yellowfin Tuna from Safe Catch often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Wild Ahi Yellowfin Tuna may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Fresh yellowfin tuna
1.7kg (about 3.75 lbs) · Sushi-grade yellowfin tuna from reputable fishmonger or Whole Foods
Primary protein source providing all 26g protein per serving with minimal fat content
Sea salt
30g (about 2 tablespoons) · Redmond Real Salt Fine Sea Salt
Enhances natural tuna flavor and provides the 220mg sodium per serving to match commercial product
Avocado oil
60ml (4 tablespoons) · Primal Kitchen Avocado Oil
High smoke point oil for light searing without adding inflammatory seed oils
Instructions
Step 1. Remove tuna from refrigeration 15 minutes before cooking to bring to room temperature. Pat completely dry with paper towels and examine for any remaining skin or dark muscle meat, removing with a sharp knife. The fish should be deep red with no brown spots or off odors.
Step 2. Season the tuna generously on all sides with the sea salt (about 1.5g or 1/4 teaspoon per 85g portion). Let sit for 5 minutes to allow salt to penetrate slightly. The salt will draw out a small amount of moisture, which is normal.
Step 3. Heat a cast iron or stainless steel pan over medium-high heat. Add 1 tablespoon avocado oil and heat until shimmering but not smoking (about 375°F). The oil should move freely across the pan when tilted.
Step 4. Sear tuna for 45-60 seconds per side for a light sear with raw center, or 90 seconds per side for medium-rare throughout. Do not move the fish during searing to develop proper crust. The internal temperature should reach 125°F for medium-rare.
Step 5. Remove from heat immediately and let rest for 2 minutes. Slice against the grain into 85g portions using a sharp knife in one smooth motion to avoid tearing the fish. Each piece should be about 1 inch thick.
Step 6. Store individually wrapped portions in refrigerator for up to 2 days, or freeze for up to 3 months. For meal prep, cool completely before wrapping in plastic wrap then aluminum foil. Label with date and portion weight.
Step 7. To serve: eat immediately while warm, or chill and eat cold like the commercial product. Can be flaked into salads or eaten whole. Each 85g portion provides the same nutrition as one Safe Catch pouch.
Storage
Store fresh portions wrapped in plastic wrap in refrigerator for maximum 48 hours. Freeze individual portions for up to 3 months. Thaw frozen portions in refrigerator overnight before consuming. Do not refreeze previously frozen fish.
Cost Comparison
Cost per serving (homemade)$1.21
Cost per serving (store-bought)$2.50
Savings52%
Higher upfront cost due to buying whole fish, but significant per-serving savings. Fresh fish provides superior taste and you control the sourcing. Cost varies significantly based on fish market prices and location.