In Japanese cuisine, tuna can be broken down into many cuts. We interviewed eight chefs and experts to learn all about this ...

Heat a roasting pan and add the corn oil. Add the tuna loin and cook for 2 minutes on each side. In a different pan, melt some butter and sauté the baby potato, green beans, green olives and ...

Take the tuna loin and place it, whole, in the soy sauce you have prepared. Let it marinate in the refrigerator for at least two hours, turning it occasionally, so that it is well coated on all ...

Trust Michel Roux Jr. to take you through making this fresh tuna tartare. Because the fish isn’t cooked make sure you get the freshest, best quality you can. You can also make this dish with ...

Chef Richard Sandoval of Richard Sandoval Hospitality says he likes to work with tuna loin (toro cuts), "I always gravitate toward the loin of the yellowfin. It's incredibly tender, lean ...