This ahi tuna appetizer is bursting with fresh, umami flavors in one delicious, crunchy bite. The tuna is soaked in a ...

Maybe it's the bread or the toppings or the fact that you didn't have to make it yourself, but when it comes to the secret ingredient in Jimmy John's fan-favorite tuna salad, the internet is pretty ...

Fresh tuna has a meaty texture and a taste ... Put the lemon juice, soy sauce and rice vinegar in a small bowl and mix. Taste for seasonings and correct, if necessary. Grate the lemon zest over ...

1. Slice the tuna and soak in the sake and soy sauce mixture. 2. Put the marinade ingredients into a pot and simmer. When it boils, turn off the heat. 3. Dust the tuna with starch and shallow fry.

You probably think you know everything about canned tuna. You may have your own personal list of the best and worst brands of canned tuna. And if you're like most people, most of what you know ...

Pat dry and mince. Add wasabi and soy sauce and mix together. 5. Make a three-layered cake-like shape. The tuna goes on the bottom, then pack the cucumber and nagaimo, and finally the tuna and ...

2 "go" rice (one go is about 180 ml), 1 small can of flaked tuna (70 grams) in a water-based solution (mizuni), 2 cups water, 2 Tbsp soy sauce, 1 Tbsp sake, 1 stalk thin green onion (hosonegi), 4 ...

Add the spring onions, chilli and ginger to the tuna and mix well. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds. Toast the slices of ...