1. Slice the tuna and soak in the sake and soy sauce mixture. 2. Put the marinade ingredients into a pot and simmer. When it boils, turn off the heat. 3. Dust the tuna with starch and shallow fry.

Depending on the size of your tuna fillet, you can cut it into thin escalope slices, thick steaks or leave it whole and slice after cooking. When I have a fresh chunk of tuna, I like to cook it ...

Kim Terakes has sidestepped the issue by re-inventing the nicoise for the barbecue, using fresh grilled tuna and adding some capers to sharpen up the dressing.

Various types of tuna – particularly yellowfin and skipjack tuna – are also used for the canning industry. Serious sustainability issues surround this fish, particularly when whole shoals are ...

Directions Heat grill to 400 degrees. Lightly spray grates with cooking spray. In a food processor, blend marinade ingredients thoroughly. Pat fish dry. Cut 3 shallow incisions, 2 inches apart, on ...

A tuna steak's somewhat brief marinade can still work for even the most dedicated meal preppers. Sure, it might not compare with those hearty foods you can start days in advance to save time on later.

Season 2 x bluefin tuna steaks and brush with a little oil. Fry for 30 seconds to 1 minute on each side. If it’s a slightly thicker chunk of tuna add an extra 1-2 minutes on both sides.

Take a shallow dish and combine the soy, mirin (or dry sherry), chilli sauce, sugar, ginger and garlic. Add the chicken thighs and turn them in the marinade to ensure they’re fully coated.