Five steps to more fantastic fish . Then you need to brine them for at least 12 hours and bake them for us in tuna sandwiches. Coat a baking sheet that has one inch sides with cooking spray or cooking oil and then place the tuna in the pan. Tuna, a naturally meaty, oily fish, is most often available as large steaks. Albacore, skipjack, bigeye, yellowfin—no matter your preference, there's no denying the elegance of an entreé made with fresh tuna. Skipjack tuna is sold fresh, canned, frozen, or dried and is typically used for many Asian dishes. Fresh and properly taken care of, either sashimi or cooked ruby rare. Look at the side of the tuna to see how far through it is cooked, but remember it will keep cooking for a short while when taken off the heat. The Best Way To Cook Tuna Steak. Even today, the finest canned tuna comes from Italy and Spain. By Jerilyn Covert. If you're looking for an easy seafood meal that's rich in flavor, pick up a few tuna steaks. Preserving tuna is an ancient art, perfected by the Italians thousands of years ago. Bonito has a strong oily meaty taste and should be eaten fresh… How to Cook Tuna Steak. Fresh tuna is a versatile and delicious fish, but you may want the convenience of preserving it to use over the course of a couple of weeks. Preserving tuna is an ancient art, perfected by the Italians thousands of years ago. Preferably with a wasabi mayonnaise as the base. Cooking Skipjack Tuna: In the past, skipjack were not often eaten in Australia because of their dark, blood-rich meat and strong flavour. Skipjack tuna is a medium-sized fish but can grow to be very large, but are usually sold at a weight of 5-8 pounds. However, as OnoEric stated, if you don't they get REALLY fishy and mushy. Fresh tuna is a versatile and delicious fish, but you may want the convenience of preserving it to use over the course of a couple of weeks. Put the tuna steaks into a heated frying pan over a high heat and allow to cook for 1-2 mins, depending on how thick the tuna steaks are. As with all tuna, the quicker they are bled and iced the better. Tuna is widely available, but can sometimes see a dip in availability due to the monsoon season and where the tuna has been landed. Cooking Bonito Tuna and Bonito Recipes. These firm steaks are usually cut thinly so they cook quickly and keep their flaky texture. Tuna is widely available, but can sometimes see a dip in availability due to the monsoon season and where the tuna has been landed. Turn the tuna over and cook for 1-2 mins on the other side. Place in an oven preheated to 400°F and cook for 10 minutes per inch of thickness. Turn once during the cooking time. Even today, the finest canned tuna comes from Italy and Spain. Cut to 1 or 1 1/2 inch thick, tuna steaks are flaky, firm and rich tasting when cooked. Whether slightly sautéed or chopped over vibrant greens, tuna is one of Cooking Light's favorite types of fish.Here are more than 30 different ways to incorporate fresh tuna into your wheelhouse. They are also well suited to canning, smoking, salting and drying. Skipjack is an important commercial fish. While many anglers have considered the Bonito only good for bait, they are actually quite tasty. However, if bled promptly and kept on ice they are quite palatable in casseroles, pies or when baked. Marinate the tuna for 15 minutes and then turn it and allow it to marinate for an additional 15 minutes.