A simple soy sauce and sherry marinade brings bold highlights to the natural flavors of your favorite fish steaks.
This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
Canned tuna is mixed with bread crumbs and Asian-style sauces to make tasty little fried patties.
If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread.
It may seem simple, but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.
A great quick snack for hungry people in a hurry. Crisp muffins, creamy tuna salad and bubbly melted cheese on top.
Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a slice of Swiss cheese.
Yellowfin tuna marinated in teriyaki sauce and garlic, then grilled to perfection. This is great at a tailgate party, or at your Saturday afternoon summer barbecue.
For fish lovers, there is nothing quite like fresh grilled tuna. This recipe, simply seasoned with olive oil and lime, lets nothing stand in the way of the wonderful flavor of the fish, and gives the tuna a bright touch with the addition of freshly squeezed lime.