When we think about tuna here in the UK, our brains head directly to briny tins of grey fish, often mixed with a hefty dollop of mayonnaise. In Italy, it's rather a different story – the Adriatic Sea off the east coast is home to some of the best bluefin tuna in the world, so there's nowhere better to go if you're looking for the real deal. It's so good in fact, that much of it ends up in Japan as premium grade sushi.

When tuna is fresh out of the sea, and such fantastic quality, it makes sense to serve it raw. Luigi Sartini serves his Fior di tonno with mozzarella, capers and a simple tomato sauce, whilst Daniele Usai takes a very different track, pairing his tuna tartare with a silky smooth guacamole. There's even room for tuna tartare with pasta, as Salvatore Elefante shows with his beautiful Tagliolini with tuna, aubergine cream and burrata.

Although fresh tuna is a partiular delicacy, chefs put tinned tuna to good use as well. Try Amy Gulick's Pickled cherry peppers stuffed with tuna, capers and anchovy, or this Vitello tonnato recipe – Luca Marchiori's take on a true Piedmontese classic.

When buying fresh tuna, it's really important that you buy absolutely fresh. Always ask where it has come from and when it was caught, as tuna spoils very quickly. Look for meat that has a slightly moist, translucent look to it, with no discolouration. For more inspiration, take a look at our full collection of tuna recipes below.