Yonsei Handrolls had its first day May 1 at 905 San Pablo Ave., on the corner of bustling Solano Ave. It is the second ...

Carving a whole Bluefin tuna is an intricate process that requires skill and precision. In this video, we take you through the steps of transforming this massive fish into beautiful, ...

1. Add tang with tomatoes. Tuna is rich, oily and salty. Tomatoes are anything but, which means that their sweet-and-sour ...

Consumer Reports says it's safe to eat up to three cans of Starkist Chunk Light Tuna per week. And if you're looking for a low-calorie, high-protein snack, this is a great choice with only 70 calories ...

The intergovernmental body that regulates tuna fisheries in the Indian Ocean agreed to a suite of shark conservation measures ...

US cultivated seafood startup BlueNalu is targeting an initial launch of its bluefin tuna in California, with global ...

Try to avoid eating albacore or yellowfin tuna more than once per week. Refrain from bigeye tuna as much as possible. Certain populations are especially susceptible to mercury and should limit or ...

Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour. To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions ...

Gone are the days of boring tuna salad. Smoked tuna sandwiches deliver bold flavors, elevated textures, and endless customization options. Whether you're building a sandwich with luxurious bluefin or ...

Yellowtail collar, also known as Hamachi Kama, is one of the most flavorful and overlooked cuts in seafood. With its crispy skin, tender meat, and rich umami flavor, this cut from just behind the ...