Ahi is the market name, borrowed from Hawaiian, for two related tuna species: yellowfin tuna (Thunnus albacares) and bigeye tuna (Thunnus obesus). Both are warm-water fish found in the Pacific and Indian Oceans and are central to Hawaiian and broader Pacific cuisine.
Ahi's firm, lean, deep red-to-pink flesh is prized raw, in dishes like poke and sashimi, and cooked - grilled, pan-seared, or blackened - as tuna steaks. Its flavor is rich and slightly sweet with a firm, meaty texture, and it pairs well with citrus, soy sauce, sesame oil, ginger, and chili.