poke
This recipe is courtesy of Bacon Is Magic
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4.5
Lettuce Wraps with Ahi Tuna
Recipe Courtesy of Neda VarbanovaAn absolutely delicate and refreshing appetizer you can serve at your next dinner party this summer.Neda Varbanova is a certified health coach and recipe creator who believes that healthy eating, fitness and a positive outlook are the key to realizing true health.
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4.5
There's nothing easier than throwing ingredients together and serving, and this recipe is for a tender sea bass ceviche flavored with lime juice and cilantro that's given a little texture with avocado and cucumbers. 
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4
While straightforward, this recipe has the flavor and look to really wow your guests into thinking you took quite a bit of time to put them together. 
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4
It's easy to add your own special twists to tacos, and I make mine with tuna, horseradish cream, and flavored ginger oil for an exciting and unique flavor. 
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4
This Fluke Crudo recipe was created by Executive Chef Nathan Gould of Harbor View Hotel on Martha's Vineyard. Image by Elizabeth Cecil.
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4
The best thing about this recipe, is that your guests will enjoy sushi-grade tuna without any extra costs to you. It calls for the tuna to be diced up into 1/8-inch cubes, so ½ pound of quality tuna goes a long way. 
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4
Tuna Carpaccio with Daikon and Wasabi Emulsion
Created by Singaporean chef Jusman So of the restaurant Dava at Bali's Ayana Resort, this elegant carpaccio with nori-braised daikon, wasabi emulsion, and yuzu-marinated daikon requires multiple steps but is simple overall. The key for this recipe is using high-quality sashimi-grade tuna loin.
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4
Gyu Tataki
Not only fish, but many foods can be eaten as sashimi: Beef, chicken sasami (tenderloin strip of breast), and even fresh sliced vegetables such as daikon or turnip are lovely raw, thinly sliced, and dipped in soy sauce or ponzu. I crave raw foods, so am naturally drawn to sashimi-style foods. Searing beef tenderloins over a straw fire renders the meat pleasantly cinched up on the surface but virtually raw inside, thus it is imperative to ask the butcher if the meat can be eaten as beef sashimi (gyu sashi). In Japan, the concept of eating raw fish or meat is deeply embedded in how the producers or fisherman treat their meat and fish, therefore many varieties are safe to eat raw. And fishmongers or butchers know their stuff, so you can rely on their expertise. See all beef recipes. Click here to see Japanese Farm Food at Its Finest.
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3.727275
Vitello tonnato is a classic Italian dish of sliced veal with a mayonnaise-based sauce. For this recipe, chef Greg Hardesty of Recess in Indianapolis puts a Hoosier-touch to it by replacing the veal with pork and adding cayenne and pickled okra. 
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3.5
Ceviche
Chef Rick Bayless makes this light and refreshing ceviche recipe that will work wonderfully as an appetizer for an alfresco dinner party or a Sunday afternoon barbecue. 
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3.055555
Oden
I am not sure what the right translation is for this recipe but oden is a one-pot dish, which is a little bit different from stew or hot pot. It's more like a simmered dish: assorted fish balls, fish cakes, atsuage (deep-fried tofu), hard-boiled eggs, konnyaku, and some vegetables are simmered in soy sauce-based broth. I usually make oden a day before so that all the ingredients will absorb good oden broth and it tastes much better the following day. In my house, I usually serve it with onigiri (rice balls). The color seems boring because it's mainly brown, but the flavor is amazing and exquisite.  Maybe that's why it's a lot of people's winter comfort dish. See all stew recipes.
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3