Heat the remaining 2 tablespoons neutral oil in a large frying pan over medium-high heat until shimmering and very hot. Add ...

Sear ahi steaks 1½ minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1½ inches thick, sear for only 1 minute per side.) ...

For the tuna: 2 pounds ahi tuna, cut into 1- to 1 1/4-inch chunks; 1 large red bell pepper, cut into 1-inch pieces; 1 large yellow onion, cut into 1-inch chunks; Vegetable oil ; Fresh cilantro ...

Cover and refrigerate for 1 hour. Thread the tuna on pre-soaked bamboo skewers, alternating with pepper and onion pieces. Lightly brush the vegetables with some of the reserved marinade.

Slice each ahi tuna steak 1/2-inch thick and arrange the slices over the broccoli. Drizzle the fish and plate attractively with the citrus soy sauce and garnish with crispy sweet potato strips.

When selecting a wine for your tuna marinade, Cotton suggests a light-bodied red wine such as a Gamay, Grenache, or Pinot Noir that can be infused with herbs. And, while a cheap wine will work ...

Marinade for 5 minutes. Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna. Add to the tuna, and gently mix together to distribute the avocado.