Blackfin tuna (Thunnus atlanticus) weigh a maximum of 45 pounds, but are usually caught in the 20-pound range.  They grow quickly and reproduce early.  Compared to other tuna species they’re diminutive:  yellowfin can weigh 150 pounds and bluefin sometimes exceed 900 pounds.  There is much less commercial interest in blackfin than other species, but they’re a prized catch for Florida sports fishermen.

There are four loins of meat filleted from tuna.  These loins are normally sliced into steaks, which is how they’re sold in most markets.  We don’t slice them into steaks.  Cooking the whole loin makes it easier to achieve a nice sear on the outside and a rare center.  It also makes for a nice presentation once it’s sliced. 

My mom found this recipe years ago.  Now it’s our go-to for the night after a tuna fishing trip. The fish is coated with a rub made of sesame seeds and spices.  Once the rub is charred on the grill it forms an incredible crust.

Then there’s the sauce, which is a perfect compliment to grilled tuna.  Avocado makes it creamy, and wasabi gives it a kick. It’s also really good on veggies and potatoes, so this recipe makes a decent amount.  

This is a real treat, one we look forward to all year.