Saku tuna is yellowfin tuna or ahi tuna ... but any heavy-bottomed skillet will work, provided it isn’t nonstick. While this recipe calls for sesame oil, adding a bit of butter to the pan ...

The recipe makes 3 cups and will last up to 2 weeks in the refrigerator. You can also enjoy the spicy mango salsa with ...

The magic of tuna steak partly lies in creating a crispy exterior. When cooking it in an air fryer, you can enhance that ...

Fresh tuna has a meaty texture and a taste that's completely different from the canned variety (although tuna canned in olive oil is a delicacy in its own right). It is delicious served raw (in ...

"For tuna[,] it should be quick[,] high-heat application," Foltz says. "Grilling or pan-searing are my preferred cooking methods." Although salmon flesh is similar to tuna's, Foltz takes a ...

Tuna is widely available, but can sometimes see a dip in availability due to the monsoon season and where the tuna has been landed. Various types of tuna – particularly yellowfin and skipjack ...

Heat about 10ml (2tsp) of cooking oil in ... 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 ...

(2) Marinated Tuna Salad Ingredients (Serves 2) 150 g sashimi-grade tuna 4 g wakame seaweed 75 g lettuce 40 g daikon radish sprouts 5-6 cherry tomatoes Salt, pepper, potato chips, vegetable oil ...

4. Marinate the tuna and the onions while they are still hot. Serve with the vegetables and wasabi. 1. Dissolve the kanten in water in a pot. Cook over low heat and add sugar, turn off heat.