Greg Who Cooks
Executive Chef
Greg, it's raw on the inside. I only do a 30 second sear on each side and the edges. When it comes to tuna, I usually serve it with either ponzu or wasabi mayo. I didn't happen to have either on hand today, so it went on the plate au naturel.
My man!!! You have accelerated my plans to do a sushi tuna sear, I prefer wasabi mixed in soy sauce. You know the deal, place some wasabi paste in your dish of soy sauce and only slightly mix it. -- To be truthful I'll sear only part of my tuna. It's so good raw that I don't want to risk the whole thing!
Do you have any additional accompaniment suggestions besides the tomato-avocado salad?
p.s. definitely not into edamams.