In Japanese cuisine, tuna can be broken down into many cuts. We interviewed eight chefs and experts to learn all about this prized fish.

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 ...

Lay the tuna slices over the seasoned olive oil. Combine the lemon juice, lemon zest, caper brine, and chiles in a small bowl. Spoon the mixture evenly over each slice of tuna. Drizzle the top of ...

Set aside to cool. Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt.

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 ...