I don't always eat Ahi, but when I do, it's usually more rare...
The flavor of some foods is such, that you can't do much to enhance it, you can only screw it up. Ahi tuna is one of these. So when I prepare it, I may put it over noodles that are somewhat elaborate, but as for the tuna itself, I don't add very much.
In the kitchen, it is folly to make things any more complicated than they need to be. If you have too many competing flavors, then there's nothing to really stand out.
The same can be said of business, and really of life itself. It's not about you, it's all about the tuna. So do what you can to enhance it, then get yourself out of the way.
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