America's Test Kitchen

Seafood for Supper

Tuna, which is often served rare to medium-rare, can be particularly tricky to get just right, especially when you want a nicely seared crust. As for halibut, the texture of this fish usually fares better in a moist-heat cooking method such as braising, but this technique often means a loss of flavor. We develop the best recipes to highlight the best of both fish.