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, then flip them over and sear the other side.

Choose a piece of tuna that's about 2.5cm (1in) thick. It has the best taste and texture if it's lightly seared so it's almost raw, and still a deep pink inside, but if you like it more cooked ...

Various types of tuna – particularly yellowfin and skipjack tuna – are ... Tuna is often cooked ‘tataki’ style: the fish is seared very quickly on the outside and served completely raw ...

served on a soft bed of wild Italian rocket with a smoked garlic butter sauce), seared yellowfin tuna (accompanied by cannoli beans, grilled courgette, tomatoes, mint and a tangy lemon dressing ...