Wild-caught Ahi Tuna steak, Ocean Wise recommended for responsible sourcing, offers a refined balance of clean, ocean-fresh flavour and a firm, buttery texture. This 5.5 oz skin-off cut is expertly portioned for high-heat searing or delicate slicing for elevated poke preparations. Sourced by 7 Seas, a family-run purveyor in Richmond, BC, known for its careful handling and quality seafood selection.

COOKING TIP: Pat the thawed steak very dry, then season generously with fine salt and a light coating of cracked pepper or sesame seeds. Get a pan screaming hot (cast iron is ideal) with just a touch of high-smoke oil. Sear for about 45 to 60 seconds per side, just enough to build a thin, even crust while keeping the center rare and ruby red.

Let it rest for a minute, then slice against the grain into clean, even cuts. A finishing touch of flaky salt or a quick dip in soy and citrus (yuzu or lime) keeps it bright and restaurant level.