A guide to cooking Tuna

For sandwiches, pan fry the tuna lightly in oil before adding mayonnaise and other ingredients.
To serve as sushi, use raw tuna that has been cut into thick slices about one inch wide by two inches long.
If you want to bake it, mix together soy sauce, ginger root paste (or finely chopped fresh ginger), honey (optional), sesame seeds (optional) and white wine vinegar. Pour the sauce over four tuna steaks before baking.
For a healthier alternative to frying, place raw or cooked tuna on oiled grill pan, and cook for about one minute each side. The best way to know when it is done depends on how thick your cut of fish is.

While these recipes make great dishes all on their own, they work equally well served with rice pilaf or baked potatoes too. Tuna can also be eaten as part of main dishes such as dorado tacos, casseroles, or pasta. Tuna melts are also a very popular recipe.

Tuna is a very versatile fish, and can be used in many dishes, which is why it is a favourite among chefs. There are various ways to cook tuna, but the most important thing to remember when cooking with it is not overcooking or undercooking. The best way to choose fresh tuna is by colour, scent and texture according to some of the best seafood exporters in South Asia. Fresh tuna will have little odour except for perhaps seaweed if you catch them near shoreline waters. If they smell strong, then they are old which means their omega-three fatty acid content has gone down considerably.

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