My standard goto is tuna sashimi grade, cut up in pieces, toss in cuisinant.
Add olive oil, capers, chili paste and a hint of sesame seed oil, pulse a
few times. Scoop into bowl, sprinkler sesame seeds and drizzle a little
soy. I like this on cucumber slices or wheat thins. You can also make hand
rolls etc with it. As far as blue fin, my local sushi guy has a state
issued permit. I was hoping to find a source somewhere on the coast of
Carolina. No luck so far