Brought a fair amount of yellowfin tuna back from Mexico. Decided to can a bunch up, we'll see how she tastes.

now that i can eat.

I bet it will be good, sure looks that way.

Be sure you do some on the grill....just like a fillet mignon.....1.5" thick.....season and smear with mayonaise.....grill hot until cooked 1/3 in and flip to do same.....leaving mid 1/3 red as in fillet mignon.....

You may wish you hadn't canned so much.

Copy that. That's how I do up my albacore too!! Great stuff!!!

I dunno about mayo, but indeed grilled tuna is about as good as it gets

Raw is great too. Took some wasabi out with us, pulled a loin out, fresh sashimi right on the sea of Cortez.... tough to beat