Albacore, bigeye, yellowfin, bluefin, skipjack: These are all types of tuna, game fish whose firm flesh are ideal for cutting into steaks. High-quality fresh tuna is delicious when just barely seared on the outside, or served raw in tuna tartare or sushi. Recipes that require more cooking lend themselves to less expensive cuts. You'll find preparations that run the gamut from raw carpaccio to well-done burgers in our catch of 17 recipes for fresh tuna.

Rice-wine vinegar, soy sauce, sugar, and ginger make a winning marinade for tuna steaks. Since the tuna needs only 15 to 30 minutes to marinate and another 10 to cook, this delectable dinner is ready in well under an hour.

A wine and balsamic vinegar glaze causes these tuna steaks to turn dark and deliciously charred. Grilled green beans make a bed with a slight crunch, while tomatoes and basil are a fresh topping.

Coat strips of tuna steak in coarsely ground mustard seeds and sear in a hot skillet to create a crisp, zesty crust. The mustard seed mixture is also delicious on salmon.

Create big, fresh flavor with just a few ingredients in this salsa that combines navel oranges, red bell pepper, red onion, and fresh mint. Spoon the salsa over coriander-seasoned grilled tuna steaks.

A hot iron skillet creates a delectably browned exterior on well-peppered tuna steaks. Top the tuna with a compound butter seasoned with capers and red or yellow bell peppers.

Quickly sear tuna steaks just until browned on the outside but still deep-red in the center. A salad of sweet cherry tomatoes and red onion seasoned with lemon juice makes an easy, colorful accompaniment.

Cubes of yellowfin tuna absorb the bright flavors of lime juice and cilantro in a quick marinade before hitting the grill. This light dinner takes just 20 minutes to prepare.

Meaty chopped tuna comes together with garlic, sesame oil, anchovy, and basil in a flavorful patty. Grill to your preference -- just a couple of minutes per side for rare, up to 8 minutes per side for well-done -- and top with pickled ginger, easy-to-make wasabi mayonnaise, and your choice of bun. If you can't find mizuna, use watercress as a garnish instead.

Brush tuna steaks with a sweet-and-savory miso caramel sauce before grilling for just a few minutes on each side. Garnish the fish with toasted sesame seeds and serve over salad for a healthy main course.

Begin by searing cubes of tuna in a hot skillet, and then simmer them in a rustic sauce made from caramelized onion, cherry tomatoes, white wine, and basil. This dish is excellent over soft polenta or simply served with crusty bread.

Top thin squares of sushi-quality raw tuna with a creamy sauce made from rice-wine vinegar, sugar, lemon juice, soy sauce, and mayonnaise. To achieve perfect slices, freeze the tuna for a few hours and cut with a very sharp knife.

This big-flavored pasta salad combines sauteed tuna, caramelized onions, garlic, capers, and red-wine vinegar. Toss in bitter-edged frisee before serving at room temperature.

The marinade for the tuna steak in this open-faced sandwich abound with flavors from the south of France, including lemon zest and juice, parsley, capers, anchovies, and rosemary.

Rice vinegar and toasted sesame oil seasoned with grated ginger and sliced scallions make a quick and tasty sauce for eggplant and seared tuna steaks. Steaming followed by sauteeing makes the eggplant tender and delicious.

Provence's trademark sandwich combines garlicky olive oil-poached tuna, tomato, red onion, anchovies, roasted red pepper, and minced olives in a hollowed-out loaf of country bread. Press the sandwich between weighted plates for a few hours to let the flavors mingle.

Sauteed albacore tuna, celery, and artichoke hearts add a new dimension to the classic puttanesca sauce of tomato, garlic, anchovies, capers, and olives. Serve this hearty sauce over whole wheat penne topped with plenty of grated Pecorino Romano cheese.

Gremolata sauce, a combination of minced parsley, garlic, lemon, and olive oil, gets a refreshing new twist with the addition of mint. Sprinkling salt in the skillet before cooking the tuna keeps it from sticking without using oil.