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 ... with steamed rice and Japanese pickles.

Japanese chefs do this often - sometimes for ... 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.

Tuna is often cooked ‘tataki’ style: the fish is seared very quickly on the outside ... Good-quality tuna is also used for Japanese sushi and sashimi. FAQs about BBC Food ...

In spring, skipjack tuna ride the warm current in pursuit of food and head north in Japanese coastal waters ... When the surface of the skipjack tuna is seared, it takes on a roasted flavor ...