In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

24 potato chips (best quality, fairly uniform) 6 oz sashimi grade tuna, cut into small dice and dressed lightly with truffle oil, seasoned with Kosher salt and pepper to taste 1 large avocado, cut ...

Sushi chef Shin Toyoda likes to keep his dishes simple at Sushi Roku, letting the super-fresh, high-quality ingredients speak for themselves. However, he does admit there are a lot of other sushi ...

Tuna sashimi has a unique aura. It looks deceptively simple on the plate, but behind those ruby slices lies a craft that rewards steady hands, chilled nerves, and a kitchen that smells faintly of ...

These spicy tuna bowls from Chef Justy Martinez at Bonefish Grill are a zesty alternative to no-meat Fridays during Lent! Lightly sear the tuna sashimi. On a plate, place tuna sashimi slices on top of ...

Cut the tuna into 1/4-inch thick slices. Place a cucumber slice under each piece of tuna and set three on each salt brick or plate. (The sashimi tuna must be set on the salt immediately just before ...

Many of the best tuna recipes start with fresh ingredients. This delicious fish can be eaten raw and in moderation provided proper preparation and safety precautions are taken. Whether in a poke bowl, ...

There are a few major differences between sushi and sashimi, but tuna is a common ingredient in both — and it can be prepared ...