To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper. Fry the tuna in a hot pan for two ...

making them more suitable for either oil or water packing," Laura M. Ali, MS, RDN, who is a nutrition consultant for StarKist ...

"Hi, I’m Bobby Parrish from FlavCity. I’m passionate about living a clean, healthy lifestyle—both in the kitchen and beyond.

Tuna is widely available, but can sometimes see a dip in availability due to the monsoon season and where the tuna has been landed. Various types of tuna – particularly yellowfin and skipjack ...

The sauce is made in seconds in a food processor. Canned tuna (preferably in oil) is the main ingredient in the sauce, which also includes anchovies, mustard, and lemon juice. The delicious poaching ...

1 x 200g (7 oz) tin tuna in olive oil, drained 2 x 55g (2 oz) tins anchovies in olive oil 150g (5 1/2 oz) black olives (drained weight) pitted For the mayo, mix the egg yolks with the Dijon ...

Set aside to cool. Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt.