• Southwind Foods / Great American Seafood Imports

AHI TUNA- Premium Cut.Wild Caught.

We are eating a lot of tuna right now! Give us ALL the tuna – steaks, tuna burgers, tuna sandwiches, tuna salads. Why? We love that it is plentiful and sustainably caught – plus packed with essential nutrients such as omega-3 fatty acids, potassium, magnesium, iron, and vitamins A, B6 and B12.

In fact, tuna steak and potatoes is one of our favorite dinners, so today we’re sharing this bold and flavorful sheet-pan tuna steak recipe with you. Ready in just 30 minutes (and using a minimal number of ingredients), this heart-friendly dish is seasoned perfectly and will leave you full and satisfied. It’s a must-try!

This easy-to-make meal makes weeknight cooking totally stress-free. Believe us when we predict your family will be asking for seconds.

And for a restaurant-quality meal in less time than it takes to order takeout try our Herb and Garlic Grilled Tuna Steaks recipe featuring tarragon, garlic, and tangy lemon zest.

First pick up our Great American Seafood Imports Co Brand Ahi Tuna Steaks. You can find them in the freezer section at your local grocer/seafood monger. If they don't have them, ask them to order it!

Keeping back up quality frozen seafood in your freezers is always a good idea, when seafood is frozen, the freshness is sealed in, meaning you still get the protein, vitamins and minerals that are found in fresh fish and shellfish. Its nutritional value is one thing, but another bonus from buying frozen seafood is that you can stock up and take advantage of sales in your local stores. And with a freezer full of frozen fish and shellfish, you can enjoy healthy seafood meals (at any mealtime) all year.

Ahi Tuna Thawing Instructions:
Thaw under refrigeration immediately before use. Keep thawed products refrigerated and use within 1 to 2 days. Must be cooked to a minimum international temperature of 165F.

A Sheet Pan Recipe for

Tuna Lovers


  • 4 Ahi Tuna Steaks - Great American Seafood Imports Co.

  • 6 tablespoons olive oil, divided

  • Juice of 1/2 lemon

  • 1 teaspoon salt, divided

  • 1/2 teaspoon pepper, divided

  • 1/2 teaspoon dried oregano, divided

  • 1/2 teaspoon dried thyme, divided

  • 1/4 teaspoon dried basil, divided

  • 1 teaspoon garlic powder, divided

  • 1 1/2 pounds baby red potatoes, halved

  • 4 tablespoons grated Parmesan cheese

  • Additional lemon slices for garnish (optional)


  1. Preheat oven to 450 degrees.

  2. Combine in a large resealable bag: the 4 tuna fillets, 4 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon basil and 1/2 teaspoon garlic powder.

  3. Seal the bag and massage the fillets to rub in the seasonings and evenly distribute all the ingredients. Chill bag for 15 minutes while you move on to the next steps.

  4. In a large bowl combine potatoes and remaining 2 tablespoons olive oil and toss to coat.

  5. Stir together remaining salt, pepper, oregano, thyme, and garlic powder. Sprinkle mixture over the potatoes and stir to combine. Arrange potatoes on half of a greased sheet pan and bake for 15 minutes.

  6. After tuna fillets have chilled for 15 minutes, place them on the empty half of the sheet pan and top them with lemon slices, if desired. Sprinkle Parmesan over the potatoes and return pan to the oven for 6 minutes. Then flip the tuna fillets and bake for another 6 minutes.

  7. Serve and enjoy!

Herb and Garlic Grilled Tuna Steaks


  • 4 Ahi Tuna Steaks - Great American Seafood Imports Co.

  • ¼ cup chopped Italian parsley

  • 2 resh tarragon sprigs, leaves removed and chopped, stems discarded

  • 2 cloves garlic, crushed

  • 2 tsp. finely chopped lemon peel (lemon zest)

  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

  • 1 Tbsp. extra-virgin olive oil


  1. Preheat grill or broiler on high.

  2. Rinse tuna and pat dry. Set aside.

  3. Combine tarragon, garlic, and lemon peel in a small bowl; mix well. Set aside.

  4. Season tuna with salt and pepper if desired. Drizzle with oil; rub rosemary mixture into both sides of tuna. Let rest 5 minutes.

  5. Grill (or broil) tuna for 2 to 5 minutes on each side, or until desired doneness.

** Recipe and photos provided by our partners at DISH ON FISH & NATIONAL FISHERIES INSTITUTE

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