A tuna steak is the perfect vessel for a number of flavorful seasonings, most of which you probably already have on hand.

They can be eaten as a steak or sliced up, tataki style. The best thing about tuna steaks is that they're relatively straightforward to season, and all kinds of spices and seasonings work well.

While it might seem as though longer is better when making the most of a marinade ... and researched the best cooking temperature for your tuna steaks, the last thing you want to do is marinate ...

opt for a primarily oil-based marinade and stop the marinating process at the two-hour mark. Although you can marinate the tuna for two hours, you'll want to remove it from the fridge before that. For ...

Be sure to cook on both sides, basting with marinade several times as you go. Serve immediately. Tip: For a grilled teriyaki tuna variation take four tuna steaks ... the best it can possibly ...

Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal ...

Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. Lay the lettuce leaves onto a large plate and add the lettuce ...

Time is a crucial ingredient here; it determines the difference between a succulent pork loin and a tough swordfish steak. For seafood, as in this Red Chile-Marinated Shrimp, marinades can impart ...

How much should you worry about mercury in tuna and other seafood? Experts weigh in. Credit...Bobbi Lin for The New York Times Supported by By Erik Vance Erik Vance has reported on the fishing ...