In recent years the fashion of bluefin tuna has almost led to the extinction of this species.
Trying variants, I have recently reevaluated tunny tuna, very common in our seas.
It is great for a lot of preparations, both raw and cooked.

For this recipe we take a filet of tunny tuna, super fresh (otherwise better to eat a plate of plain pasta dressed with a good extra virgin olive oil), we remove the darkest part bitter-tasting and more aggressive (buzzonaglia or bozzonaglia), which do not throw it, we can use for other recipes and treat the fish as for other raw preparations, that is, bringing it down to -20ºC for 24 hours.
Once defrosted tuna, cut into regular cubes and have on the plate, condiamo with extra virgin olive oil, and a few drops of soy sauce.