I agree - just sear it...cooked tuna is horrible unless you make a salad or casserole with it.  Raw, it's delicious. 

My favorite is tuna ceviche.  Takes minutes to make and it's ready to eat immediately.

https://www.google.com/search?q=tuna+ceviche&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#q=tuna+ceviche+recipe&rls=org.mozilla:en-US:official

http://eggheadforum.com/discussion/1145144/seared-ahi-tuna-with-soy-ginger-dipping-sauce-credit-scott-leysath-and-hunt-fish-cook#latest

Spaightlabs said:

Know why they flash freeze tuna? I've had it within 15 minutes of catch and have gotten sick as a dog. I've had it fresh and been fine too. They flash freeze it because of parasites...

mmmmm. worms

Little Steven said:

I believe sushi is always previously frozen seafood. Don't make me google it

I don't know of any that is not but there may be some out there. I know when we did it, we had to file a HAACP plan with the state that was over and above our health regulations. It stated that it must be frozen, for how long etc. We brought in fresh whole Tuna from hawaii and froze what were going to make sushi out of and sold the rest fresh over the counter.  I did eat a lot of the fresh stuff raw but I probably wouldn't again knowing what I now know.

Little Steven said:

I believe sushi is always previously frozen seafood. Don't make me google it

I did not know that.  So all the local advertising about it "being flown in that morning" is all BS?  

In a quick look I found this.

What is sushi grade fish and where do I buy it?

The question of what is sushi grade fish comes up a lot and no one seems to accurately answer that question. After some research I am now able to provide information as to the guidelines and regulations that are followed in the seafood industry in terms of serving raw seafood. As for micro standards for sushi or sashimi grade seafood, I have spoken with many in the seafood industry who supply ‘sushi grade’ fish for sushi and sashimi served at restaurants and they all give me the same answer… they do not know of any regulations from either the FDA or any other agencies regarding ‘sushi grade’ seafood, which is why suppliers have set up their own micro and chemical parameters for their products. A personal search of FDA documents turns up the same results, no clear standards as to what makes fish ‘sushi grade’ or ‘sashimi grade’ and no definition of the term. The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites. The FDA’s Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). I know that is a mouthful, but it’s the facts.  Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item, e.g. sushi. This means that, aside from the FDA recommendations and local Health Department requirements, there are no laws or recommendations for "sushi/sashimi grade" fish. It is no more than a marketing term.

While there may be no "established" FDA process for grading tuna, there certainly is a market that demands it.  Tuna is graded by the buyers of the fish from the fisherman that catch it, based off their experience and sets the price based off market demand for that grade of fish at the time.  They use their experience in hopes that when the fish reaches the market it will bring the price the market has set for what they thought that fish was "graded" at.  We all know that not all prime beef is created equal.  But I'd say tuna grading probably comes closer fish for fish than the beef industry gets with its cows.

What you cited was the "handling practices" to promote safe guidelines for serving raw fish and is what is recommended regardless of the "grade" of fish to be served. 

Quick search turned this up.  Only did a summary glance, but think it's spot on

http://www.soest.hawaii.edu/PFRP/soest_jimar_rpts/bartram_garrod_kaneko96.pdf

Little Steven said:

In a quick look I found this.

What is sushi grade fish and where do I buy it?

The question of what is sushi grade fish comes up a lot and no one seems to accurately answer that question. After some research I am now able to provide information as to the guidelines and regulations that are followed in the seafood industry in terms of serving raw seafood. As for micro standards for sushi or sashimi grade seafood, I have spoken with many in the seafood industry who supply ‘sushi grade’ fish for sushi and sashimi served at restaurants and they all give me the same answer… they do not know of any regulations from either the FDA or any other agencies regarding ‘sushi grade’ seafood, which is why suppliers have set up their own micro and chemical parameters for their products. A personal search of FDA documents turns up the same results, no clear standards as to what makes fish ‘sushi grade’ or ‘sashimi grade’ and no definition of the term. The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites. The FDA’s Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). I know that is a mouthful, but it’s the facts.  Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item, e.g. sushi. This means that, aside from the FDA recommendations and local Health Department requirements, there are no laws or recommendations for "sushi/sashimi grade" fish. It is no more than a marketing term.

State and local standards are way more strict than FDA standards on raw (anything but especially) fish. We were in a small town in Wisconsin and the restrictions were nuts.

fletcherfam said:

@ ct, interesting. We pan fried some 1\4 inch steaks tonight, girls ate very small bites of the fish raw. What is the risk if parasites are present? Should we freeze the balance of heat we have for a week then eat it?

I've eaten so much raw/unfrozen and never got sick but I wouldn't do it anymore. I pay $30 per lb for frozen bricks of "#1 sashimi grade ahi" now that I don't sell it commercially. I would freeze it if you don't think it has been.

tldr; sushi is frozen.