Chef Rob Ruiz 4/29/21 Chef Rob Ruiz 4/29/21

Pan Seared Tuna Cheeks

The cheek of the tuna is one of my favorite pieces, and for a long time, we would hide behind the sushi bar and save it for ourselves.

But we found that other people really liked to explore the cuisine, and this is the filet mignon of the tuna. It’s a very fatty tissue that is never really utilized, there’s no sinew, or strong muscle tissue in it.

Nick Sakagami & Chef Davin Waite 4/27/21 Nick Sakagami & Chef Davin Waite 4/27/21

Tuna Bloodline Yakitori

This dish may seem strange to the American palate, but it has been around in one form or another since humans started eating fish. If you can’t get bloodline, ask your fishmonger for meat closer to the bloodline, which has concentrated sinews.

Michele Heller 4/13/21 Michele Heller 4/13/21

Tuna Tail Cuts, Two Ways

Here are two approaches for my personal favorite tuna part, the tail meat. Over in Gloucester, we get Atlantic bluefin tuna, but these tail meat recipes work for any tuna tail you can get your hands on.

Kimberly Coelho 4/13/21 Kimberly Coelho 4/13/21

Dehydrated Fish Skin Chews

A guaranteed hit for your furry friends, these fish skin chews are an excellent way to utilize the skins if you don’t eat them yourself first!

Chef Karen Barnett 4/8/21 Chef Karen Barnett 4/8/21

Fin’s Tuna Treats

A crunchy, tasty treat for your fish-loving fur babies!

Try this recipe with strips of tuna trimmed off the loin, belly, or scraped from the frame. You can also try it with pieces from other fish, particularly yellowtail.

Kimberly Coelho 4/7/21 Kimberly Coelho 4/7/21

Fish Aspic for Your Pet

Aspic is a savory jelly derived from collagen-rich stock, and was once the height of culinary fashion in France.

Enthusiasm for the use of aspic in human recipes has waned, but you can bet that anything this protein-rich meal will appeal to canine and feline taste buds!

Chef Davin Waite 3/5/21 Chef Davin Waite 3/5/21

Tuna Eyeball Juice

This zero waste technique by Davin Waite from the Wrench and Rodent shows a unique way to use the tuna eyeball to make a sauce to dress nigiri.

Kimberly Coelho 2/19/21 Kimberly Coelho 2/19/21

Fish Burgers

Cooking for a crowd? Try this heart-healthy spin on a burger cookout using tuna mince.

This recipe will yield four pounds of burgers, enough for 16 quarter-pound patties or 8 hearty half-pound patties.

Kimberly Coelho 2/19/21 Kimberly Coelho 2/19/21

Mediterranean Tuna Salad

Use your favorite olive oil-packed canned tuna to prep this recipe - or take it up a notch by canning your own! This tuna salad works well on its own as a side, mixed into a larger green salad, or as the filling to an epic tuna melt or quesadilla.

Chef Christina Ng 1/25/21 Chef Christina Ng 1/25/21

Vietnamese Caramel Glazed Tuna Collar

This glaze transforms a simple grilled collar into the centerpiece of a meal to gather around.

Use this glaze for any species of tuna, or try it with yellowtail, grouper, whole rockfish, or even opah. Collars from larger fish will take longer on the grill but also provide more food.

Chef Christina’s beautiful caramel glazed tuna collar is the star of our site’s home page in this video by Sam Wells of Chef Epic.

Chef Davin Waite 12/17/20 Chef Davin Waite 12/17/20

Fish Skin Chips & Dip

This recipe works with skin from most fish. Give it a try with skin from any rockfish species, or with yellowtail, sheephead, or white sea bass.

Chef Christina Ng 12/16/20 Chef Christina Ng 12/16/20

Asian-Inspired Whole Rainbow Trout

A thin skin and fine protein structure lend to a quick cook time and tender texture. Rainbow trout has a mild flavor that takes to aromatics and all kinds of seasoning combinations really well. Their size lends to a great, easy to prepare meal, with no waste to be had!