Bluefin tuna bears the Hawaiian name, ahi, throughout the Hawaiian Islands and is referred to by its Japanese name, "toro," in sushi restaurants. Sushi and sashimi enthusiasts might recommend enjoying the ahi belly raw. The fatty part of the tuna is tender, melting in your mouth. There are numerous recipes describing how to cook ahi belly, though the fat content -- when ahi is cooked -- creates a very strong fish odor and taste. Searing blends the sashimi flavors with a hint of spice.
Mix a marinade of 2 tbsp. of Chinese five spice, 1 tsp. of salt and 1 tsp. of cracked black pepper.
Coat the ahi steak with the marinade, allowing the fish to absorb the flavor.
Heat the skillet on high heat. Coat the skillet with just enough olive oil to cover the surface area, but not so much that the olive oil runs around the skillet.
Place the ahi steak on the skillet for two minutes on each side. Watch the fish cooking; you may need to flip it sooner if you see the edge of the fish cooking too far through. When searing ahi, only the outer edge is cooked, approximately 1/3 inch.
Slice the ahi-belly steak into 1-by-3-inch strips. Cut against the grain, using a very sharp knife, so that the fish doesn't fall apart.
Serve ahi belly hot over a bed of leafy salad greens or cabbage. Garnish it with ginger, wasabi and soy sauce.
Seared ahi is a dish used as an appetizer, dinner salad or part of a main course dinner.