Sashimi de Atún (Mexican Tuna Sashimi With Soy-Lime Dressing)

Mexico's spin on Japanese tuna sashimi features traditional elements like soy sauce and pristine raw fish, but adds distinctly Mexican flavor with lime juice, serrano chiles, cilantro, crispy corn tostadas, and avocado.

Tuna Steak

The best way to cook tuna steak is seared outside, rare on the inside! Serve with fresh sauces like Salsa Verde for a quick, fabulous fish dinner.

Grilled Rare Tuna Salad With Basil-Tapenade Vinaigrette

Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers.

Tuna, Tomato, and Basil Tartare

Fresh tuna, smashed together with fresh tomatoes and basil, olive oil, and salt. The perfect summer feast.

Sous Vide Tuna

Seared rare tuna is usually raw in the center. With a sous vide cooker, you can evenly heat the tuna to the point where it is starting to firm up, giving it a meatier bite while maintaining a gorgeous, translucent red color and moist texture.

Ensalada de Tomate con Ventresca de Atún (Spanish-Style Tomato and Ventresca Tuna Salad)

Olive oil-packed tuna belly and peak season tomatoes are the keys to this no-fuss, no-cook salad.

Seared Rare Niçoise Tuna Lettuce Cups

This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups.

Grilled Tuna Steaks

Using thick tuna steaks, properly preparing the grill, and oiling the fish before cooking are the keys to ensuring perfect grilled tuna every time.

Tuna Tartare with Lychees

Tartare is the sort of thing most people order at posh restaurants. You'll be shocked how easy it is to make at home!

Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún)

The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that's Spanish for "peppers with some well-dressed tuna shoved inside 'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together.