When I was a kid, tuna meant one thing: a can mixed with mayonnaise, maybe some diced onion and celery, served between slices of white bread. It was simple, nostalgic and, in hindsight, surprisingly satisfying.
The tuna salad sandwich, an American staple since the late 19th century, still holds its place in many households. But today, canned tuna has largely been eclipsed by fresh tuna, prized for its rich flavor, meaty texture and versatility.
Tuna is also one of the most consumed fish in the world. It is high in protein, low in fat and rich in omega-3 fatty acids. Its clean flavor and firm texture make it equally suited for raw preparations and high-heat cooking, where it develops a caramelized crust while staying tender inside.
Here are two ways to prepare it: fresh and refined, yet approachable.
Tuna Tartare
Ingredients
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1 lb sushi-grade tuna, finely chopped
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2 tbsp olive oil
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1 tsp chives
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Zest of ½ lemon
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Zest of ½ lime
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Salt and pepper, to taste
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Seaweed salad (store-bought)
Method
Chill a mixing bowl for 10 minutes. Add tuna and gently fold in remaining ingredients, except salt and pepper. Season to taste. Keep refrigerated until ready to serve, up to 30 minutes.
Avocado Mousse
Ingredients
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2 avocados
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½ jalapeño, diced
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1 tbsp lemon juice
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¼ cup red onion, diced
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½ tsp cilantro, finely chopped
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Salt and pepper, to taste
Method
Blend all ingredients until smooth and airy. Refrigerate until serving.
Ponzu Sauce
Ingredients
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3 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp lemon juice
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1 tbsp lime juice
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1 tsp mirin
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½ tsp grated ginger
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½ tsp honey or sugar
Method
Whisk until combined. Chill until ready to use.
Assembly
Divide tartare into four portions and shape into rounds. Place on plates, top with avocado mousse and a small amount of seaweed salad. Spoon ponzu around the plate.
Grilled Tuna and Shrimp
Tuna’s steak-like texture also makes it a natural substitute in a lighter take on surf and turf, paired here with grilled shrimp.
Tuna Steak
Ingredients
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3 tbsp soy sauce
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2 tbsp olive oil
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1 tbsp toasted sesame oil
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1 tbsp lemon juice
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1 tbsp rice vinegar
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1 tbsp honey or brown sugar
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2 garlic cloves, minced
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1 tsp fresh ginger, minced
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1 tsp red pepper flakes
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1 tsp black pepper
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Zest of 1 lemon
Method
Whisk marinade ingredients. Coat tuna steaks and marinate for 30 minutes. Grill over medium-high heat for 3 to 4 minutes per side for medium-rare.
Grilled Shrimp
Ingredients
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1½ lbs large shrimp, peeled and deveined
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3 tbsp olive oil
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2 tbsp lemon juice
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1 tbsp lime juice
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3 garlic cloves, minced
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1 tsp smoked paprika
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½ tsp coriander
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½ tsp red pepper flakes
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1 tsp kosher salt
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½ tsp black pepper
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2 tbsp parsley, chopped
Method
Whisk marinade ingredients. Toss shrimp to coat and marinate for 10 to 15 minutes. Grill over high heat for 1½ to 2 minutes per side, until just cooked.
To Serve
Place a shrimp skewer over each tuna steak and finish with fresh parsley.
Next-Day Tip
Leftover tuna can be sliced thin for a sashimi-style dish or added to a Niçoise salad. Shrimp works well in a light citrus salad or served in avocado halves.
About Chef David Burke
New Jersey Chef and restaurateur David Burke has spent decades championing playful, precision-driven American cooking. Known for elevating comfort classics with technique and showmanship, he brings the same rigor to a Sunday roast as to a tasting menu. Burke’s restaurants span New Jersey and beyond, and he remains a visible mentor in local kitchens and culinary classrooms.