This elevated open-face tuna sandwich packs a ton of disparate flavors that come together for an incredible bite.
There’s really no room for inferior ingredients to hide in this salad, so use the best produce and canned tuna you can find; I especially like ventresca-style tuna, which tastes…
Good-quality tuna is a fabulous secret weapon for easy but satisfying meals. Its silky texture and slightly briny flavor makes this salad feel substantial.
This combination of a warm crispy pizza crust topped with a vinegary chopped salad is such a natural and delicious pairing, you won’t believe you’ve never tried it before. Topping…
The bright, fresh combination of endive and spinach makes this salad an elegant lunch or light dinner. Water-packed canned tuna works fine, but oil-packed tuna has a richer, more satisfying…
This simplified version of the classic replaces the hard-boiled egg with a soft-cooked one, which means the yolk can mix easily (and deliciously) with the other ingredients. Any leftover dressing…
This simple sauce is packed with the flavors of southern Italy—briny olives, sweet peppers, and rich tuna. Feel free to improvise by adding capers or anchovies, or by substituting canned…
Please make sure you never use tuna in brine for this recipe, and if you like you can add some capers to the sauce.
This open-face sandwich is an inspired cross between a classic tuna melt and a Niçoise salad. A boule—a round loaf of crusty white bread—makes a sturdy base for the sandwich.…
Empanadillas developed from the Arab savory pastries called sanbusak. They have a variety of fillings, but the most common is tomatoes, peppers, and tuna. Some cooks add chopped hard-boiled eggs…
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