In truth, it's quite easy to cook up a delicious tuna steak, and there's really nothing to fear. Tuna steaks are meaty, sweet, and robust, and arguably don't resemble your usual fish texture.

Follow our easy tip on how to tell when it's time to flip your tuna steak and you'll have a perfectly seared piece every time.

Even though tuna tartare can be prepared with preservative marinades, it is still raw and needs to be treated as such, keeping safe in the fridge for just days.

Anyone who is anyone in the tartare community knows that tuna tartare has the clear culinary ... who you are (a nice person who is wrong about steak) so just order what you want and we promise ...

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 ...

Season the tuna with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet. Add the tuna and cook over moderately high heat, turning once, until browned on both sides and pink in ...

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.