EditorialTuna salad with hot and sweet peppers in New York in July 2022. Food styled by Eugene Jho. Props styled by Christina Lane. (Bobbi Lin/The New York Times)
EditorialTuna with apricots, almonds and acacia oil at Parcelles, Parcelles, a popular bistrot à vins, or wine-oriented bistro, near the Pompidou Center in Paris, June 27, 2023. (Joann Pai/The New York Times)
EditorialThe bulge in the thinly pounded sheet of tuna is made by a raft of baguette spread with foie gras at Le Bernardin in New York, Jan. 23, 2023. (Karsten Moran/The New York Times)
EditorialA logging camp near Bina Harbor, on Langa Langa Lagoon, Malaita Province in the Solomon Islands, on Aug. 9, 2022. (Matthew Abbott/The New York Times)
EditorialTuna salad with hot and sweet peppers, in New York, July 5, 2022. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane. (Bobbi Lin/The New York Times)
EditorialTuna mayo rice bowl, a chance to learn about flavor combinations by experimenting with toppings and seasonings, in New York, June 21, 2022. (Julia Gartland/The New York Times)
EditorialSeared tuna with romano beans and tonnato with chile oil at Horses, on Sunset Boulevard in Los Angeles, June 5, 2022. (Adam Amengual/The New York Times)
EditorialThe chef Yohei Matsuki butchers a side of tuna at Sushi Ginza Onodera in West Hollywood, Calif., Dec. 15, 2021. (Rozette Rago/The New York Times)
EditorialThe chef Yohei Matsuki butchers a side of tuna at Sushi Ginza Onodera in West Hollywood, Calif., Dec. 15, 2021. (Rozette Rago/The New York Times)