Flash-seared tuna steaks retain their lovely pink color in this recipe from chef Kuniko Yagi; a speedy vinaigrette spooned on top adds incredible flavor.
Chef Jose Enrique created this dish with bonito, a tuna-like fish he often catches while fishing. The phenomenal dressing requires only three ingredients: mustard, cilantro and oil.
A former Greek philosophy professor, Abe Schoener of The Scholium Project in Suisun Valley, California, has a cult following for his experimental methods. One of Schoener's famous wines is The Prince in His Caves, a Sauvignon Blanc he ferments on its skins, then ages in oak. Wine director John Locke of Soif in Santa Cruz, California, thinks the luscious, funky wine is best with funky flavors, like in the citrusy soy sauce here.
Pairing seafood with cheese used to be a culinary taboo, but chefs like Matt and Kate Jennings of the forthcoming Townsman in Boston are debunking that rule. "My family loves meaty tuna with sweet-tart plums and the salty bite of shaved Parmesan," Matt says. "Use albacore, but if you have trouble finding it, striped bass or bluefish works beautifully."
Katy Sparks likes to treat tuna steaks like beef. Here, she wraps them in bacon as she would a beef tenderloin, which not only adds a subtle smoky flavor to the fish but also keeps it moist.
Salade Niçoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.
The great, thick crust of crunchy sesame seeds--fragrant and spicy with lemongrass, lime zest and hot pepper--makes this tuna a hearty main course.
