Discover the art of slow-cooked tuna with a delicate crust, vibrant flavor, and unmatched tenderness.

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 ...

Brush each piece of tuna with the regular olive oil and season. Heat the pan until really hot, then cook the tuna for about 1½ minutes each side so that it’s still slightly raw in the middle ...

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.

Tuna is often cooked ‘tataki’ style: the fish is seared very quickly on the outside and served completely raw in the middle. A dressing of soy and sesame with nam pla, ginger and chilli all ...