Given the background description of some cooking related query, summarize the question into a title
Q: When I see tuna steaks, seared rare, on restaurant menus it's almost always Ahi tuna specifically. What's special about Ahi with this preparation method? Does it have different cooking properties from other kinds of tuna steak, like Yellowfin? Or is it an economic matter?I ask partly out of curiosity and partly because I'd like to make this myself, so want to know if I should be preferring Ahi to other tunas that are sometimes at the fish market.
A:
What's special about ahi tuna?