Tuna is a member of the same fish family as mackerel, which means that it is dark-fleshed and oily, but it has a firmer-textured flesh. Sometimes fresh tuna can be almost too lean, so it benefits from an oil marinade, or brushing with oil before cooking. Although bluefin is the most prevalent tuna offered for sale in America, we prefer to offer yellowfin because it has a superior flavor and texture.
Its flesh should be reddish in color. When the fish is cooked, the flesh turns brown, so tuna is often served with a colorful vegetable or salad. Also, tuna's dense flesh means that a small amount goes far.
Try tuna grilled, broiled, or baked. Leftover tuna is delicious flaked or sliced up in main-course salads. A citrus dressing lightens the flavor.
From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren