Hawaii, “ahi” refers to two species, the yellowfin tuna and the bigeye tuna. Ahi tuna is commonly used for sashimi in Japanese restaurants because of its meaty taste and high nutritional value. Like other varieties of tuna, ahi is rich in protein, omega-3 fatty acids and minerals, such as magnesium.
Season one side of the tuna with salt and pepper to taste. Repeat on the opposite side.
Heat olive oil in a cast-iron skillet over medium-high heat until hot, then gently place the tuna into the pan. Let it cook for 1 to 1½ minutes.
Flip the tuna using tongs to cook the other side.
Holding the fish in your tongs, sear each of the remaining sides for 15 seconds each, until they turn white.
Slice and serve hot.
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