Tuna has meaty flesh that is flaky and firm with a rich, strong flavour. An oily fish, tuna is best when eaten very fresh. Brushed with a little oil and lightly seasoned, pan-frying, chargrilling, and barbecuing are the best methods of cooking. Tuna is sometimes cooked tataki style - the fish is seared very quickly on the outside and served completely raw in the middle. A dressing of soy and sesame with nam pla, ginger and chilli all work brilliantly with tuna.