Tuna 101: Exploring the Finest Cuts from Sea to Plate
Featuring Rikasa’s Signature Ahi Tuna Tartare
When it comes to fresh, flavorful seafood, tuna is a standout on any fine dining menu—especially when served raw in elegant preparations like tuna tartare or sashimi. At Rikasa in Pittston, PA, our popular Ahi Tuna Tartare appetizer is a favorite for its delicate texture, rich flavor, and artful presentation.
But did you know there are several types of tuna—each with unique qualities that influence taste, texture, and price? Here’s a breakdown of the most commonly used tuna varieties in restaurants and why Ahi Tuna continues to reign supreme.
Types of Tuna Used in Fine Dining
Bluefin Tuna
The crown jewel of raw tuna dishes
- Flavor: Rich, buttery, melt-in-your-mouth
- Color: Deep red to pink, with excellent marbling
- Use: Premium sashimi, sushi, and toro (fatty belly cuts)
- Note: Bluefin is the most luxurious—and expensive—type of tuna. Due to sustainability concerns, it’s often reserved for high-end omakase or Japanese restaurants.
Yellowfin Tuna (Ahi Tuna)
Rikasa’s choice for Tuna Tartare
- Flavor: Mild and meaty with a clean, fresh finish
- Color: Bright red when raw, firm texture
- Use: Perfect for tuna tartare, poke, grilled steaks, or seared preparations
- Note: Ahi tuna is a widely loved and sustainable choice, prized for its versatility and balanced flavor profile. At Rikasa, we source high-quality sushi-grade Ahi Tuna to ensure safety and exceptional taste in our raw dishes.
Bigeye Tuna
- Flavor: Similar to Yellowfin but with a richer flavor and higher fat content
- Color: Deep red, slightly more marbled
- Use: Common in sashimi and tartare dishes
- Note: Often considered interchangeable with Yellowfin, but less common on most menus.
Albacore Tuna
- Flavor: Mild and soft
- Color: Pale pink to white
- Use: Canned tuna, but also occasionally used in sushi
- Note: Less frequently used for tartare or fine dining due to its lighter flavor and softer texture.
Skipjack Tuna
- Flavor: Stronger, more pronounced
- Color: Darker and softer
- Use: Commonly found in canned tuna
- Note: Not typically used in raw preparations due to its stronger taste.
Why Ahi Tuna Tartare Shines at Rikasa
At Rikasa, we choose Ahi Tuna for our Tuna Tartare appetizer because it offers the perfect balance of flavor, texture, and quality. Its mild, slightly sweet taste complements a variety of seasonings—from citrus and soy to avocado and sesame. Served fresh and beautifully plated, our Ahi Tuna Tartare is a refreshing start to your dining experience.
Taste the Freshness at Rikasa
If you’re searching for the best Tuna Tartare in Pittston, PA, look no further than Rikasa. Whether you’re a sushi lover or new to raw seafood, our expertly prepared Ahi Tuna appetizer is a must-try. It is prepared with Citrus, Hoisin, Sesame Seeds, Avocado, Cucumber, Pickled Shallots, Fried Wontons
Join us and explore why Ahi Tuna is the star of the sea—and the star of your next night out.
