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.
I’m a huge fan of all things tuna- and avocado. This is an easy recipe, one that requires no cooking. The tartare may be served as is, on cucumbers, or crostini.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
