<p>ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.</p>

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<p>Here’s a word to the wise: when you’re serving a hunk of super-fresh, rare tuna, let the fish be the star of the show. Of course, it’s important to hire a strong supporting cast: Something super-bright to cut the fatty flavor of the fish (grapefruit). Something cool and crunchy for textural intrigue (shaved cucumber). And something creamy and colorful to pretty up the plate (<a href="/recipes/avocado-puree">Avocado Purée</a>). You can even add a subtle briny note—we pickle cucumbers and fennel for 15 minutes just before service—to complement the delicate flavor of the fish. But really, it’s the tuna that does the heavy lifting. When perfectly cooked, lightly chilled, and drizzled with a little olive oil and salt, it’ll steal the show—every single time.</p>