This is a very special piece of fish. Frozen at sea in the Western Central Pacific from certified sustainable stocks.
You do not need to be a sushi chef to do this - your way is the right way. Have a go at making sushi or sear the edges in hot sesame oil to make Tataki.
The main take home message it that this tuna is safe to eat raw. However, it is important you defrost this product quickly (within a week) to prevent the colour oxidising, eat within 24 hours of defrosting and always keep refrigerated.
The Japanese call this a 'saku' block. The shape is designed to cut Sashimi or Nigiri slices from.
Great fun, extremely healthy and very impressive if you are entertaining.
You will get 20+ slices from this, so plenty to go around depending on what you use it for.