Yellowfin tuna has a mild, meaty flavor — similar, some say, to swordfish. It’s more flavorful than aLBacore, but leaner than bluefin. The meat is bright red in its raw state but, when cooked, turns brown to grayish-tan, firm and moist, with large flakes. Yellowfin is also served raw as sashimi and in sushi. Canned product (light-meat tuna) is a bit darker than canned aLBacore and is often blended with skipjack tuna. Look for tuna meat with a glistening, wet look. The ideal is bright translucent red. Fat is desirable, as more fat means more flavor.