Purchasing ahi tuna is a little less complicated than most fish. Fresh tuna is bright, shiny and tight grained. Ahi comes in many different grades with sushi (grade 1) being the first choice. The second grade is also very good and acceptable and then there is the grilling grade. Your sense of smell and sight, as in purchasing all fish, are extremely important.

Sometimes when looking at tuna fillets or steaks you will see a pearlescent or rainbow type of an effect on the flesh. Avoid buying this tuna because the freshness is questionable.

So when you have purchased the perfect piece of ahi preparation is very easy. The two best preparations are searing or grilling. Ahi is best prepared by cooking to a rare to medium-rare (or slightly more depending on you taste). Ahi can be dry if cooked beyond medium. But if you must it is certainly okay to cook it well done. We do not purchase canned tuna for sandwiches in the restaurant. We use the grade 1 ahi and cook it well done to make our tuna salad.

The searing technique is done by seasoning with kosher salt or sea salt, garlic, fresh cracked pepper or any other fresh herb you like. Heat a large skillet with olive oil medium-high to high. Make sure the ahi is dry with no excess moisture on the steak. Place in the skillet using tongs or a fork so you do not get burned by the oil. Sear on both sides no more than 3 minutes per side for medium-rare (for one and a half inch thick steaks) or less time if the steaks are thinner.

With tuna it is easy to identify cooking temperature because as the fish cooks the meat turns light with a kind of off-purple color. The red meat in the middle will indicate the doneness. As the sides become more off-purple this will tell you how done the steak is. I recommend that there be only and eighth of an inch on both sides.

Barbecuing or grilling ahi tuna is basically the same process. The barbecue must be hot. Make sure the grill grates are well oiled but not dripping with it so as not to start a fire. Place the steaks on the grill using the same technique as searing. You will find this to be a fantastic way to finish a great dinner with family and friends.

The following are two dipping sauces which will be wonderful with these fish.
Classic Olive Tapenade (Best with grilled tuna or swordfish)

* 1 cup Kalamata olives (rinse well)
* 1 T. capers (rinse well)
* 8 anchovy fillets (rinse well)
* 1/4 teaspoon Lea & Parrins
* 5 whole cloves garlic
* 1/4 cup chopped green onions (1 bunch)

Put all ingredients in food processor and pulse until done. (Do not over process, you want the consistency to be like a tartar sauce.)

Place a teaspoon on top of your grilled tuna or swordfish and enjoy.
Home-Style Remoulade Sauce (Best with salmon or halibut)

* 3/4 cup mayonnaise
* 1 T. Dijon mustard
* 1 T. capers, rinsed and roughly chopped
* 1/4 cup finely chopped celery (1/8 inch)
* 2 T.s sour pickles (gherkins), rough chopped
* 1 bunch green onions, finely chopped
* 1 T. Tabasco
* 1 T. lemon juice

Softly blend together. Do not over whip.