Albacore tuna is the best type of tuna to eat as it is low in mercury and high in omega 3's. The best way to eat it, of course, is sashimi style, or raw. Unlike most coastal fish, tuna have no parasites because they never come in close enough to shore to complete a parasitic life cycle. This fact makes it the fish of choice for the preparation of sushi and sashimi, and properly frozen-at-sea tuna retains ultimate freshness so it won’t leave a ‘fishy’ aftertaste. The below recipe' 'cooks' the tuna in marinade.
1 pound diced tuna loin
5-6 limes or half lemon, half lime, enough to cover fish
1 cup onion
1 cup fresh diced tomato
1 cup sweet green pepper, minced
2 cloves fresh garlic
2 jalapeno peppers, seeded and minced
½ t oregano
¼ t salt and pepper
1 dash Tabasco sauce
Cover the diced fish with fresh citrus juice and refrigerate overnight, stirring once or twice to evenly saturate the fish. This process ‘cooks ‘ the tuna. Pour off excess juice leaving the fish moist. Add all the remaining ingredients and refrigerate a few hours before serving on a bed of lettuce or on its own with a fresh green salad.