The process involves quickly cooking the exterior of a cut of tuna, typically ahi tuna, at a high temperature while leaving the center relatively raw. This method creates a desirable contrast in texture and temperature, with a flavorful, browned crust surrounding a cool, tender interior. The result is a dish often served as an appetizer or main course, showcasing the quality and freshness of the fish.
This culinary technique offers several advantages. It preserves the delicate flavor and moistness of the tuna, preventing it from becoming dry or overcooked. The brief exposure to heat also minimizes the loss of nutrients, retaining the inherent health benefits of consuming raw tuna. Historically, this preparation style is rooted in Japanese cuisine, where the appreciation of raw or lightly cooked fish is a long-standing tradition, emphasizing freshness and quality.
