Sushi grade tuna seared briefly on both sides is the way to go, if you ask me.
Yes, salt and pepper. They had good flavor and we enjoyed them but I dried them out a little. The package said to cook to 165 internal so that’s what I did. I was confused by the research I did. I read that you can sear and serve rare if it’s sushi grade (mine was frozen and not sushi grade), however it was kind of expensive and I also read somewhere else that freezing kills the parasites which makes that type safe to eat rare also. So I’m not sure but I didn’t take any chances. Anyone have any insight on this?