From a luxury bluefin to the ol' standby in a pop-top can, this is one popular fish. Here's the ocean-to-table skinny on tuna—including eight incredible recipes to serve it up oh-so-right.
This version of tuna tartare steals ingredients from the sushi counter, with pickled ginger, rice vinegar—typically used in
making sushi rice—and a bit of soy sauce tossed with the finely diced fish. Spoon it onto small plates as an appetizer, or
into a bowl alongside taro or other crisp chips for a cocktail party snack. (It's best served right away; as it sits, the
tuna begins to lose color, though the flavor remains quite good.) Look for pickled ginger near the prepared sushi at your
local grocery store, or in the Asian foods section.
Recipe: Tuna Tartare with Ginger and Toasted Sesame
The robustly flavored sauce gets its inspiration from olives, tomatoes, and fresh thyme, but is simple to prepare. When the
topping is this bold, go with a simple grilled technique for the fish.
Recipe: Grilled Tuna with Mediterranean Sauce
These skewers make a tasty appetizer course, allowing 2 to 3 skewers per person on small plates. Feel free to grill the skewers—about
1 minute per side over medium-high heat—instead of broiling.
Recipe: Spicy Tuna-Mango Skewers
Gribiche is a not-too-common but delicious, textured sauce that is an ideal partner for a variety of seafood. Here the piquant
flavors of the caper-and-pickle combination pair beautifully with flakes of canned tuna for a quick and impressive appetizer.
Recipe: Tuna Gribiche Crostini
This recipe is for those who love their tuna on the very rare side—feel free to cook the fish a bit longer, according to your
taste. If you prefer, you can quickly sear the tuna in a skillet over medium-high heat instead of grilling.
Recipe: Grilled Tuna with Fennel-Orange Relish
It all starts with the right canned tuna. Buy sustainable, dolphin-safe tuna, and look for “chunk white” or “chunk light”
on the label.
Farfalle comes from an Italian word meaning "butterfly," but we know (and love) this popular shape as bow tie.
If you pair wine with sushi, avoid wasabi. If you are a hothead when it comes to sushi, try beer.