Seared tuna probably isn’t the first thing ... and quick pan searing. Saku tuna is yellowfin tuna or ahi tuna, if you prefer the latter term, and is commonly used in sushi preparations.

It turns out ahi is the perfect fish for tuna steak. Lightly Seared Ahi Can Be Used in Many Ways If you've ever experienced the pleasure of a perfectly seared yellowfin tuna steak, you'll know why ...

Nutty and crunchy on the outside, perfectly pink in the middle — this seared tuna preparation is a classic for a reason. When Geoffrey Zakarian shared his recipe for sesame-crusted tuna back in ...

Choose a piece of tuna that's about 2.5cm (1in) thick. It has the best taste and texture if it's lightly seared so it's almost raw, and still a deep pink inside, but if you like it more cooked ...

Heat the skillet over a high flame and coat it lightly with oil. When the skillet is very hot, place the tuna fillets in it and sear them one side, then flip them over and sear the other side.

The Scientific Committee of the Indian Ocean Tuna Commission (IOTC) recently published its latest assessment of the stocks ...

The idea for the event was hatched by Adam Lovett who is Schaudel’s partner at A Mano and also the principal at By Hand ...

Various types of tuna – particularly yellowfin and skipjack tuna – are ... Tuna is often cooked ‘tataki’ style: the fish is seared very quickly on the outside and served completely raw ...