Damn straight! Fresh tuna rules. I have a single brick of it in my freezer left. Mmmmmm, yellowfin! First I toast some sesame seeds, then fire up the frying pan on medium high heat and put a coating of honey in it. Sprinkle the seeds and some finely ground ginger onto the honey, then put the slabs/chunks of tuna in so each side gets brazed and coated with the seeds/ginger but stays pink in the middle.
Hell, even regular cooking and then shredding it up for fresh tuna salad is better than the canned stuff.
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