I’m still on my mission to try out as many different food products as possible, and this time, I snatched up some albacore tuna to cook up. Unfortunately, I couldn’t eat this entirely raw because there was no confirmation whether or not it was appropriately flash frozen, then kept at appropriate temperatures for safe raw consumption, so I seared the outside. But, I kept it borderline blue rare.

Unfortunately, I forgot to snap another photograph after I cut into it, but this was an interesting experience – my brain couldn’t figure out whether I was eating cooked fish or sushi the entire time.

When I was focusing in on the taste of the center of the meat, it distinctly tasted like sushi, but if I were to have cooked it through the whole way, I think this is pretty much the same as any other fish – a lot of the flavoring comes from the seasoning instead of the actual meat. (Or my taste buds just aren’t properly fine tuned yet to tell the difference.)