High grade ahi tuna is great for both sashimi and searing rare. Because of its delicate flavor and texture, good ahi should always be served raw, or at the very least, seared very quickly over high heat and served rare. This video will teach you how to butcher an ahi loin into "soku block" used for sushi, or steaks, which you can use for searing.

For a fun ahi recipe you can try your hand at making Stella's ahi sashimi, pickled cucumber, cantaloupe caviar and dehydrated sesame oil, our top selling appetizer for Summer 2011.

 

This post is part of our ongoing Culinary Knife Skills Video Series, which teaches you a wide array of knife skills used in professional kitchens. For more information, you can also view our How To Cook Video Index.