Raw tuna dishes are readily available at restaurants, but most people don't make tuna tartare or fresh ceviche at h ...

You'd be better off using a recipe that includes a marinade to infuse it with flavor, sprinkling the tuna steak with chopped leafy herbs (like cilantro) after it's done, adding a squeeze of lemon ...

Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes.

Paul Hollywood’s version of the French salad Niçoise comes with slices of fresh tuna steak and fougasse bread topped with homemade tapenade. To make the tapenade, combine everything except half ...

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.