Tuna

In this simple but irresistible recipe from Aqua in San Francisco, chef de cuisine Jay Wetzel prepares tuna steak like a traditional beef pepper steak. Sautéed spinach and roasted baby potatoes are delicious alongside, and individual lemon tarts round out the menu. This recipe can be prepared in 45 minutes or less.

At Canyon Ranch, the ahi is sometimes seared on the grill. We've opted for pan-searing, given the winter weather.

Pretty, sophisticated, and easy to eat.

Dijon mustard and lemon peel give the dressing lots of zip. This salad can also be spooned into pita halves.

Start with pear slices wrapped in prosciutto; offer a radicchio and fennel salad and breadsticks alongside the pasta, and rich tiramisè to end the meal.

A handsomely arranged combination salad can be the solution for what to serve at an informal spur-of-the-moment meal. The trick is to toss all of the elements separately in vinaigrette, letting some marinate for 10 to 20 minutes if they need to take on flavor. Then when you arrange your work of art, each part of it is perfectly seasoned. Here is a hearty meatless combination.

Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.

A quintessential California pairing. Brush slices of sourdough bread with olive oil and grill (about two minutes per side) to serve alongside. What to drink: A crisp, dry white wine, such as a Sauvignon Blanc.

Active time: 15 min Start to finish: 30 min

Can be prepared in 45 minutes or less but requires additional unattended time.

This recipe can be prepared in 45 minutes or less. We serve this salad with slices of bread or crackers.

"My wife and I had some great fish dishes at the Alpine Bistro in Steamboat Springs, Colorado, "says Sanford M. Skalka, New Providence, New Jersey. "I would like the recipe for the sesame-crusted tuna steak, which came with a flavorful Asian-style sauce."

Tuna, which is hearty enough to stand up to strong Spanish flavors, is particularly popular on the Iberian Peninsula. Dusted with paprika and served atop a sauce of tomatoes with bell peppers and ham, the kebabs make outstanding summertime eating. Pour a Spanish Rioja throughout, and present a caramel flan with berries to finish.

A colorful, delicious dish from Lantana's Restaurant, Grand Cayman, West Indies.