Yellowfin (called ahi in Hawaii) is the least oily kind of tuna; and it is flavorful. The secret to successful tuna cookery is to not overcook it; overcooking makes tuna dry out. Whichever cooking method you choose, your tuna will be cooked when its flesh becomes opaque yet is still moist on the inside.
1 to 1/2 pounds Ahi Tuna steaks, thawed if necessary (makes 4 servings) If you can find it look for "sashimi grade”, filleted, fully trimmed and cut like a “center cut” filet steak, about 2” thick.
2 tablespoons olive oil
2 tablespoons lime-juice
1/8 teaspoon salt
1. Rinse Ahi with cold water; pat dry with paper towels. Set aside.
2. Combine oil, 2 tablespoons lime juice and salt.
3. Baste Ahi with oil mixture.
4. Broil on a well greased broiler pan 5-6 inches from source of heat.
5. Cook 8 minutes per inch of fish, measured at thickest point, turning once and basting frequently.
6. Do not overcook. Ahi should be pink in center when removed from heat.