Tuna

It's sort of like taking a trip to the south of France on your lunch break.

The tonnato sauce here is a mayo miracle you'll want on everything.

A super easy creamy sauce that goes on salads, roast veg, and spread on sandwiches for best results.

This recipe is hands-on, finger-licking drinking food par excellence.

This simple tuna tartare is your entry point for eating raw fish.

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Couscous, tuna, and whatever you find in the pantry—this five-minute dinner is a lifesaver.

6 easy steps to making Hawaii in a bowl. Yep: It's tuna poké.

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

Casserole so beautiful, you can finally Instagram it without shame.

If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.

Poké, a dish ubiquitous on the Hawaiian islands, has made its way onto mainland menus all across the country. Here's what you need to know about the raw fish dish and where it's served.

Opinions? We've got 'em. Especially when it comes to what makes the best tuna melt recipe.

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Keep a batch of tuna salad in the fridge to use in a DIY toaster-oven snack.

We take a hard look at some of the most iconic tuna cans—these tins are works of art!

This dish calls for a fish with a fairly firm structure: Line-caught albacore, lingcod, and mahi-mahi are all good options. Or paint a wild salmon fillet with the marinade and proceed. If you have not made The Greenest Tahini Sauce, you could use a spoonful of straight tahini mixed with olive oil as a marinade; try incorporating a bit of lemon zest as well.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.