Enjoying Tuna

As a sexagenarian trainee who got hooked on strength training just as I was approaching my sixtieth birthday, I absolutely love seafood. When I was younger, I only ate meat and didn't care much for seafood, but as I've aged, I've gradually come to love it. I had a very delicious tuna bowl the other day, so I'd like to write about that in today's note.

That tuna bowl was served with thick slices of three different cuts of tuna, and I enjoyed it immensely. It was a combination of lean meat, medium fatty tuna, and fatty tuna.

As a sexagenarian trainee, I actually like the lean meat the best. It has a firm texture, a solid, meaty flavor, and a sharp, clean umami. While medium and fatty tuna are, of course, delicious with their rich flavors that melt and spread in your mouth, the fat that lingers in the mouth can sometimes feel a bit heavy.

That is my usual impression, but the medium and fatty tuna in the bowl I had the other day didn't have that heavy fat; the lingering aftertaste was tantalizing, fleeting, and had an indescribable nuance to it. Apparently, that is the flavor unique to fresh, locally caught tuna.

And so, I am a sexagenarian trainee who has fully savored the tuna.