Tuna is a member of the mackerel family that reproduces at an early age, with plentiful offspring. This, plus tuna's firm texture and mild to moderate flavor, are key reasons it is so widely fished, especially for canning. Chefs love getting creative with fresh tuna, but it's also easy to fix at home.
Tuna needs a watchful eye during cooking so it remains tender and moist. Because it gets dry and chewy when overcooked, the center should still be pink when it is done cooking. Some people like their tuna even more rare in the center.
How to Grill Tuna Steaks
Searing tuna steaks in a hot skillet caramelizes the surfaces of the fish and locks in the moisture. Start with 3/4-inch-thick steaks.