The Tao of Food

There cannot be an easier of piece of meat to eat or cook than the sushimi grade ahi tuna steak.  Our store had it for the first time that I have ever seen. Considerably expensive, I bought only one steak of the Ahi, and another of the more usual kind, the blue fin.  The color of the steak coming out of the package is a ruby red, the same color seen sometimes at the center of the rawest of thick cooked steak.  

The butcher at the store had mentioned that this would not even have to be cooked, could be eaten raw, but that he would not necessarily recommend this.  I did nothing more than unpackage the Ahi tuna, laid down a thin layer of a garlic pepper seasoning, then drizzled both of the broad sides with olive oil so that it would not stick too severely on the medium / high grill grating.  Once the Ahi tuna (yellow fin), is set onto the heat, you can just about visually track the gradual slight browning of the surfaces as it approaches closer to the center, but the center, at least two-three inches thick, stays ruby, tender, and capturing only a hint of heat.  Knowing that the Ahi is edible raw, the cook can experiment with virtually any amount of cook time, depending on taste.  I pulled mine off after just

under two minutes per side.  As you cut into this type of raw seafood, seeing that intense red, there is a strong impulse to wonder whether this can be edible, although you know it us from all of the various sushi tried in the past.  I cut it into long half-inch slices.  When eating, the combination of the crusted and seasoned crust, and the barely touched center, is a great contrast.  The sky would be the limit as to what sort of crust preparation or type of sauce could be drizzled over the top of the sliced Ahi... one of the more wonderful meats to savor and respect for its strong taste and easy texture.