Whether you're a seafood afficionado or simply curious about the fish inside your canned tuna, take a deep dive into the ...

In Japan, we call it okudo-san. San means somebody like, in high up, so it's very precious. they used to have this kind of system. We cook rice every day with this. The bottom of the pot gets slightly ...

Typically this part of the fish is divided into two categories: chutoro, which is somewhat fatty; and otoro, which is the ...

Grilling tuna steaks is one of the best ways to enjoy the delicious fish. The key is having the right size filet to throw ...

But, impressively, the cooked preparations are the standout plates that’ll make this $295 per person investment feel well ...

Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking. Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side.

He then made a cut across the length of the body and pulled the top half off — exposing the bright red filet and showing off the marbled part of the bluefin tuna called otoro. Its rich flavor ...

It’s lighter in color and richer in taste, making it ideal for dishes requiring a meatier texture, such as tuna steaks or salads. Light tuna, usually skipjack or yellowfin, is darker ...

Heat the extra oil in a frying pan on a high heat. Season the tuna, to taste, with salt and freshly ground black pepper on each side. Place the tuna into the frying pan and fry for two minute on ...

Seared tuna can be pretty dry at a steak house. Unless I'm at a sushi restaurant, I often find the tuna I order to be dry and severely lacking flavor, especially when pan-seared. Even when served ...