Tuna

Pat the steak dry, brush it lightly with oil and sear it in a very hot pan for about 1–2 minutes on each side, depending on thickness. Tuna is best removed while the centre is still pink; cooking it right through can make it firm and dry.

Oil the steaks and the grill bars, then cook over high heat for about 1–2 minutes per side. Turn them once with a wide spatula so the outside browns without the steak breaking apart.

Usually, yes: drain it well for sandwiches, salads and pasta so it does not make them watery. Keep a spoonful of the oil if you want to dress a salad or loosen a pasta sauce.

Transfer unused tuna to a covered container and refrigerate it promptly; use it within 3–4 days. Do not store leftovers in the opened tin, as the tuna can pick up a metallic taste.

Mix drained tuna with cannellini beans, red onion, parsley and lemon for a simple salad, or toss it through pasta with tomatoes, olives and capers. It also works in a Niçoise salad with potatoes, green beans and egg.

Yes, especially in fishcakes, pasta bakes and salads. Canned tuna is leaner than tuna in oil: it has 1.2 g fat per 100 g, compared with 10.4 g in tuna in oil, so add a little oil or sauce if the recipe needs richness.

Tuna in jelly has 70 kcal per 100 g, compared with 107 kcal per 100 g for canned tuna in water. Both are convenient for sandwiches and salads; drain them before mixing.

Only use tuna sold for raw eating, keep it chilled and prepare it with clean hands and utensils. Ordinary fresh tuna is not automatically suitable for dishes such as sushi or sashimi.