These kebabs are a good way to use tuna loin, especially any odd-shaped pieces left over from making another recipe. Cooking cucumber may seem unusual, but heat brings out its sweetness.
The fish at San Diego's family-owned sandwich and taco stand Loaf & Fish varies by the week and seasons, from rockfish to black cod. This version of their sandwich uses the local Tuna Harbor Dockside Market’s namesake seafood.
Recipe: Loaf & Fish Tuna Sandwiches
Tuna bellies, or toro, are prized in sushi bars for their velvety texture. That said, you can also use tuna loin in this recipe; it will simply be a little lean. Make sure that your knife is very sharp—it’s the key
to slicing through the soft fish easily without tearing it.
This gently spiced, rich tuna is terrific in sandwiches (we like it on brioche toasts, with cilantro and thinly sliced daikon radish, avocado, and cucumber). Or try it with soba noodles and in salads.
A whole meaty tuna loin can be roasted the same way as a hunk of beef. If your loins are small—3/4 lb. or less each—you can tie them together to create a plumper-looking roast: With the widest sides together, tie at 2-in. intervals with kitchen twine. Take the tuna out of the oven when it’s still very rare—albacore keeps on cooking after it’s pulled off the heat, and if it’s overcooked, it’s dry.
Recipe: Tuna Roast with Ratatouille
Inspired by the classic French salad, this fancy tuna sandwich takes a Western turn with sourdough and avocados.
Tailgate tip: Go ahead and make these ahead of time because they pack perfectly.
Recipe: California Nicoise Sandwich