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It’s embarrassing to say now, but I thought I hated tuna. “Bastard, you damn lie!” my father said when I tried to explain this to him, “You love tuna fish as much as you love reefer. Matter of fact, ...

Today let's make tuna curry and pasta, a hearty meal that will keep the cold away. In a pan over medium heat drizzle the oil from the tuna chunks. Saute the onions until soft and slightly golden. Add ...

Heat the oven to 200 degrees. Rub the tuna steaks on both sides with curry powder, then season with salt and pepper. In a large skillet over medium-high, heat the vegetable oil. Working in batches, ...

Getting your Trinity Audio player ready... From “Where Flavor was Born” by Andreas Vierstad, serves 6 to 8 as a starter, 2 as a main course. Ingredients 2 8-ounce tuna steaks 2 teaspoons ground cumin ...

Preheat grill. In a sauté pan, combine tomatoes, wine, fish stock (or clam juice), garlic and shallots. Place over medium-high heat and cook until most of liquid is reduced. Reduce heat to low and add ...

Getting your Trinity Audio player ready... Adapted from “Madhur Jaffrey’s Quick and Easy Indian Cooking,” by Madhur Jaffrey (Chronicle Books). Serves 4. Ingredients 3 tablespoons vegetable oil 1 ...

2 (6-ounce) cans chunk light tuna in water, squeezed dry and flaked In a small, dry skillet, toast the cumin seeds over medium heat 1 to 2 minutes, until just fragrant. Pour the seeds onto a small ...