Tuna Bonita

One of things I love about El Salvador is fresh tuna. Wild caught tuna in El Salvador is very cheap --less than the price of chicken and far cheaper than snapper or seabass. The tuna available in El Salvador is not the highest quality species of tuna. It's usually skipjack tuna or its cousin, the bonito. These fish do not come close to the buttery sweet flesh of bluefin or yellowtail, but I still enjoy it. I have been a fisherman all my life and I know how to cook all kinds of fish or prepare fresh sashimi. My impression is that Salvadoreans really do not know how to prepare tuna very well. I have only seen it once on a restaurant menu as grilled tuna on romaine lettuce. It wasn't very good --it was overcooked and had a strong metalic flavor. Sushi is only popular in the city with the upper crust society and visitors. I think the idea of eating raw tuna is unsettling for the average Salvadorean. Maybe I am wrong? Maybe there's some delicious tuna-tartar pupusa that you can only find in certain areas? Maybe there's some kind of spicy delicious tuna caldo/stew that I have never heard of? Am I wrong about this?