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These Spanish-style tuna "meatballs" are an addictive canapé when served with picks but can also make for a delightful tapa served with a loaf of crusty bread. By hand-chopping the Bigeye tuna, it retains some of its texture while coming together with the other ingredients to form moist, tender albondigas that are redolent of garlic and smoky pimentón.

This classic appetizer may not be new and exciting, but there's a reason why it's still around. Like a carefully rehearsed orchestra each component layers on top of each other creating a harmony of tastes and textures that changes with each bite. Building on a base of ultra-fresh Bigeye Tuna, the olive oil adds richness and a creamy mouthfeel. Salty capers and pecorino romano adds savory bursts of umami. This is all accented by the sharp tang of the lemon juice and peppery bite of the watercress.

These tacos are a great way to finish off the last of a batch of Yellowfin. With big hunks of juicy tuna, redolent of garlic and cilantro and the bold flavors of warm spices like cumin, coriander and oregano, it's a light yet satisfying summer meal. Since you don't need to marinate tuna for very long, this makes for a great weeknight meal. Because Yellowfin tuna is very lean, it's important not to overcook it as it will end up tough and dry. That's why this recipe works best if the skewers are seared on two sides using a very hot cast iron grill pan or skillet rather than using a conventional grill.

This playful take on yakitori combines the sweet smoky notes of Tokyo Negi with melt-in-your-mouth tender cubes of Bluefin tuna chūtoro. Chūtoro, which comes from the belly section of the tuna has some great marbling, which keeps the skewers from getting dry. By searing the negi first, and using a very hot grill the tuna comes out a perfect medium rare while the negi takes on just a hint of smoky char. If you can't find Tokyo Negi (a.k.a. Tokyo Onion), you can use the white part of large scallions.

This verdant risotto uses a savory vegetable stock as its base and is finished with the intense color and aroma of fresh basil juice. The last minute addition of some pecorino romano not only adds body but boosts the glutamic acid content of the risotto making it the perfect foil to serve the buttery ōtoro (tuna belly) on. By torching the surface of the ōtoro, it melts most of the fat in the tuna making each bite dissolve into a rich pool of briny flavor that's a perfect compliment to the herbaceous risotto.