This modern take on the classic french Steak au Poivre, is made with luscious thick cut cubes of Bluefin tuna. By browning all six sides, it give the outer surface a meaty texture and umami that's like a great cut of beef, while the center of the steak remains medium rare with the moist, tender texture of a gently poached fish. A pan sauce made with cognac, cream and green peppercorns forms a synergy with the tuna, adding much needed richness to the lean meat, while drawing out its intense umami. Served over a bed of dijon mustard mashed potatoes, this decadent entree is a great way to impress dinner party guests without a ton of effort. 

When you have more tuna than you know what to do with, curing it is a great way to ensure that it lasts for weeks. The process is similar to making a Spanish Mojama, except the brine is a 50:50 mixture of salt and sugar; the latter keeps the tuna from getting too salty. Also, instead of hanging the cured tuna in a shady breezy spot for up to a month, this gets dried in the refrigerator for less than a week, leaving it with a velvety smooth texture.  The juniper berries, with their sweet resinous flavor literally brings the heavenly umami of the tuna back down to earth, allowing it to pair beautifully with the sweet juicy spheres of musky melon.

This hamachi is marinated in sweet citrus before being grilled until crisp around the edges, and melt-in-your-mouth moist in the center. Served over a bed of baby fennel and carrots braised in orange juice it makes for a enchanting fish course, or a refreshing main. The key to the sauce is an onion caramel that's made by boiling down onion juice until it forms a golden syrup. This adds a sweetness and depth of flavor to the sauce that's utterly sublime.

With big cubes of black sesame encrusted marinated tuna, and sweet, juicy mandarin segments atop a bed of crisp napa cabbage and cilantro, this delightful Asian-inspired salad is satisfying enough to be the main course for brunch, but could also be served as a salad course for dinner. While it does involve a bit of work to prepare all the components, most of it can be done in advance, making this the perfect salad to impress, when you're having guests over.

These summer rolls make for a strikingly colorful appetizer. Filled with plump marinated tuna, sweet juicy mango, and fresh herbs like mint and cilantro, each roll holds a variety of textures and tastes that will keep you going back for more. The dipping sauce is a sweet and spicy combination of thai chili sauce, rice vinegar and young ginger, which gives it a robust ginger flavor without making it too spicy. While you can prepare the ingredients in advance, wait until just before you serve these to roll them as storing them in the fridge will make the wrappers tough.