Pretend you're at a sushi restaurant and make these economically savvy towers of tuna, rice, avocado, and wasabi-spiked shishito peppers at home.

Especially for dishes like tartare, ceviche, and gravlax, the fresher the fish, the better the result. For this recipe, I start with a tuna steak about 1 inch thick and cut it into 1/2-inch squares.

Who said you have to know how to roll? Here's a genius trick for sushi "bars" — stunning presentation with minimal effort.

Still, since the recipe calls for high-quality fish, the tuna should have a pleasant, mild, buttery flavor. The texture of tuna tartare is soft yet substantial, and can be almost creamy depending ...

Today's recipes are all about tuna! Chef Saito shows us how to cook Tuna Tartare with Okra, and Marinated Tuna Salad—creative ways to cook a fish that's a Japanese favorite and a global delicacy.

Trust Michel Roux Jr. to take you through making this fresh tuna tartare. Because the fish isn’t cooked make sure you get the freshest, best quality you can. You can also make this dish with ...

Tuna is widely available, but can sometimes see a dip in availability due to the monsoon season and where the tuna has been landed. Various types of tuna – particularly yellowfin and skipjack ...