Tuna Steak

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.

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.

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.

Tuna and Avocado Salsa

Pico di Gallo meets tuna tartare in this charred tuna and avocado salsa. Serve it with corn chips and go to town.

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.

Seared Tuna with Niçoise Vegetables and Garlic Butter

For a light, bright summer dinner, try Niçoise salad remade as a warm main course: seared tuna, fresh herbs, potatoes, haricots verts, roasted cherry tomatoes, and butter infused with garlic, lemon, and olive oil.

Oven-Baked Tuna with a Savory Topping Recipe | Cook the Book

This recipe for Oven-Baked Tuna with Savory Topping caught my eye as I was paging through Nancy Harmon Jenkins's Cucina del Sole. It's a recipe that really seems of a place--southern Italy--with its olives, capers, basil, and cherry tomatoes--instead of...

Sesame Seared Tuna with Soy Lime Noodles

Fresh tuna crusted in sesame seeds and seared, on a bed of ready-bought egg noodles, vibrant green veggies and herbs, and a light soy-lime sauce. Can't beat it!

Tuna sandwich

My classic tuna sandwich. Finely chopped pickles, dill, green onion, celery and Dijon mustard are all essential players. Spread onto your favourite bread and enjoy!

Grilled Salmon Steak Medallions

Perhaps the trickiest thing about grilling salmon steaks are the belly flaps—the parts that look like little legs on each steak. Because they're so thin, they cook the fastest and are easy to break when you attempt to turn or lift the steaks. By evening out the shape of the steaks into rounds, as we do here, the fish cooks more evenly, and broken belly flaps are pretty much a non-issue. Plus they're boneless, which makes eating them that much easier.