Tuna

Fresh tuna steaks should look bright, glistening, and firm with no brown edges or strong fishy smell. For raw dishes buy fish explicitly labeled sushi- or sashimi-grade from a trusted source. For cans, oil-packed is richer and solid-pack holds together better than flaked; albacore is milder than skipjack.

Keep fresh tuna very cold, ideally on ice, and cook or eat it within a day of purchase. Only eat raw tuna that's sushi-grade and properly handled; raw fish carries parasite and bacteria risk otherwise. Tuna is high in mercury — adults should eat it in moderation, and pregnant or nursing people and young children should limit high-mercury tuna (bluefin, bigeye) especially. Pregnant people should avoid raw/undercooked fish altogether (Listeria and parasite risk); cook fish to 63°C when serving pregnant, infant, elderly, or immunocompromised eaters.

Treat a tuna steak like a rare steak: pat dry, season, and sear in a screaming-hot pan or grill for a minute or so per side, leaving the center cool and red — overcooking is the cardinal sin. A sesame or pepper crust suits the seared style. For cans, drain well and dress simply. Tuna loves bold partners — soy, citrus, chili, olive, caper.