Spicy mayo (with chili garlic crisp and sriracha) and togarashi seasoning add zest to the umami, sweetness, and heat in our ...

Start small—a teaspoon or two of fresh lemon juice for a five-ounce can of water-packed tuna is a good place to start. Give ...

These days, tuna tartare is a dish you'd typically expect to find at a high-end, fine dining restaurant, especially restaurants specializing in asian fusion food. The dish, which is comprised of ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you ...

Tuna doesn’t just have to be reserved for sandwiches or the grill. Stir-frying it with noodles is a great alternative when you have a small amount of fish and want to feed the whole family. The other ...

Despite its 3,000-year history of catching wild bluefin tuna, Spain’s tuna culture has largely been limited to canned and salted tuna products. This luscious dish, a staple of southern Spain, is one ...

Here are five chef-approved ceviche recipes to try this summer, along with some of their best tips for perfecting the appetizer. The first rule of ceviche: Time is of the essence. The fish you use ...

On a 2004 trip to Japan, chef James Corwell visited Tsukiji fish market, the largest fish market in the world. While strolling the market in the early morning, he came across two football field-sized ...