Tuna

A tuna salad sandwich might have been your first encounter with seafood. However, tuna is much more than just canned tuna. It's a key participant in the fish market, according to American Oceans, and it comes in a variety of varieties. To mention a few, blue, black, and yellowfin tuna, as well as large eye, albacore, and skipjack (often used in cans), are available. Although you should avoid bluefin tuna since it is on the verge of extinction, other commercial species are protected from overfishing, making them a sustainable seafood alternative.

Yellowfin and large-eye tuna are frequently mislabeled as ahi at fish markets. These tropical fish, sold as steaks, are a long cry from tuna salad. When cooking tuna, your main priority should be to keep it from drying out. For the best results, sear each side for about one minute over high heat. The center will remain pink, but that is what sets it apart from regular skipjack in a can. It also provides each mouthful with an unmatched melt-in-your-mouth quality. Season the tuna to infuse it with a variety of tastes; it goes well with a blackened spice rub, or for the ultimate feast, try a sesame-crusted tuna steak with soy sauce.