Ahi Tuna is also known as Yellow Fin, or Big-Eye tuna. It is usually used for sashimi (raw fish) dishes, and perfect for sushi. This recipe utilizes fresh, sushi-grade tuna. When purchasing your seafood for a dish such as this, make sure you are working with a knowledgeable fishmonger.
Spicy Tuna Tartare with Avocado
I like sushi. I’m no Jeremy Piven, but I do enjoy some raw fish, seaweed and rice from time to time. Sushi Too in Shadyside has a loyal following. The residents of the small neighborhood have mostly favorable things to say about the small restaurant, so my dinner mate and I decided to give it a try.
I can recall when sushi started becoming popular; it was around 15 years ago. People couldn’t get enough of the stuff. It’s unique texture, preparation, and taste intrigued foodies all over the world. I was sure that this “new food” was just a fad- I mean, its labor-intensive preparation, and expensive ingredients (bluefin and yellowfin tuna) would surely make it cost-prohibitive, and stifle its loyal following.
The Japanese people consume over 80% of the world’s bluefin tuna. Over the past several years, private Japanese environmental groups have been trying to have legislation passed restricting the amount of fish that can be pulled from the waters.
If you’re on Ellsworth Avenue keep a look out for a small red neon sign that reads “umi.” The sign is unassuming , but I assure you, in no way does it represent the awesomeness that awaits you inside.