Seared ahi tuna, as we know it today, is a modern, global fusion dish rather than one with a single, traditional origin. The idea of lightly searing fresh tuna comes from a blend of Japanese culinary techniques — such as tataki, where fish or meat is quickly seared and served rare — and Western fine-dining trends that highlight the quality and freshness of the fish. The dish as it’s commonly served today combines Japanese ingredients and methods with creative, global presentation and flavors.