Marinading your tuna steak is a great way to enjoy tasty flavor. Here are some of the marinades made and recommended by top ...

A new probiotic could soon tackle the burden of heavy-metal-contaminated fish.

but that's likely because your mind goes to canned tuna and not fresh tuna steaks. Tuna steaks are worlds apart, and it's sometimes hard to imagine that it's the same thing that's in canned tuna.

From that info, we can infer that canned light tuna is probably a better bet than a tuna steak, sushi, or sashimi if mercury intake is a concern. “When I am talking to pregnant women,” Van Eck ...

Paul Hollywood’s version of the French salad Niçoise comes with slices of fresh tuna steak and fougasse bread topped with homemade tapenade. To make the tapenade, combine everything except half ...

Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes.

Especially for dishes like tartare, ceviche, and gravlax, the fresher the fish, the better the result. For this recipe, I start with a tuna steak about 1 inch thick and cut it into 1/2-inch squares.