We got 2 tuna steaks from a grocery store, and we are pretty sure they they are NOT sushi grade. We cooked them tonight for a bit, and left the middle of the steak pretty rare.
How safe is this? I should've asked this question before cooking obviously but hindsight is 20-20. Everything I have read on other sites states that there is "some" risk of parasites but it's hard to get a straight answer as to how safe this food was. We got the stakes at our local H-mart, an Asian market.