Last Saturday, Yellowfin Tuna aka ahi (AH-hee), was on sale at our neighborhood Sprouts, so I got a little over a pound of it with no specific dishes in mind. And since I don't like to re-freeze most types of fish upon bringing them home from the market - almost all fish you get at the market is previously frozen and suffers even more than other proteins in flavor, texture and moisture each time it's frozen and thawed - I made a point to put the package way in the back of the fridge where the temperature remains more stable through openings and closings, with a plan to prepare it early in the week.

You can use some other type of sushi fish for this recipe. Ahi's just what I had on hand last night.

Recipe is for 2, but you can easily double it.

To read more about what makes fish sushi/sashimi grade:

http://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html