Who can resist a bite of fresh tuna, lightly seared on the outside and juicy on the inside? Tuna tataki, a Japanese delight, ...

There's creamy tuna salad and then there's seared ahi tuna, but thick-cut tuna steaks are a more decadent way to prepare and cook the popular fish. Tuna steaks are typically on the thicker side so ...

Fresh is always better, right? Not so fast, my friend. When comparing the nutritional value of canned tuna vs. fresh tuna ...

and Marinated Tuna Salad—creative ways to cook a fish that's a Japanese favorite and a global delicacy. 1. Cut the tuna in half and sprinkle with salt and pepper. Sear both surfaces and place in ...

2 10-ounce pieces of bluefin tuna, cut into 1 1⁄2-by-1 1⁄2-by-4-inch rectangular blocks (the tuna should be as free of sinew as possible) Preheat oven to 300 degrees. Season garlic with salt ...

Remove from the heat, set aside and cool onions in the oil at room temperature. Make the tuna tartare toast: Cut about half of the tuna into a small dice; “cut” the rest by gently scraping it ...

2. Open can and drain liquid while holding back tuna with spoon. The liquid will not be used. 3. Finely chop thin green onion. Cut shiso leaves in half lengthwise, stack them up and cut into fine ...