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Lisa Hanauer

  • How-To

    Grilled Corn on the Cob

    A few minutes over a hot fire adds subtle smokiness, a perfect accent to today's super-sweet varieties of corn

  • How-To

    Turning Tuna into a Velvety Confit

    Transform the flavor and texture of this meaty fish by gently cooking it in olive oil, and then enjoy it in pastas and salads

  • Recipe

    Master Recipe for Tuna Confit

    This recipe can be doubled easily. Be sure to use very fresh tuna, and to use a deep-frying or candy thermometer to monitor the oil temperature.

  • How-To

    A Trio of Quick Hors d’Oeuvres

    These spreads have all the deep flavor and richness of traditional pâtés with none of the hassle—and no pork fat

  • How-To

    Grilled Corn on the Cob

    A few minutes over a hot fire adds subtle smokiness, a perfect accent to today's super-sweet varieties of corn

  • Recipe

    Salade Niçoise with Fresh Tuna Confit

    The trick to helping each ingredient taste its best is to dress each one separately before arranging it on the plate or platter.

  • Recipe

    Niçoise Vinaigrette

  • Recipe

    Penne with Fresh Tuna Confit

    The rich tuna is counterbalanced by the sweetness of the sautéed onion, the intensity of the sun-dried tomatoes, and the acidity of the lemon.

  • Recipe

    White Bean Salad with Fresh Tuna Confit

    Dressing the white beans in the oil and vinegar while they're still warm will allow them to absorb the flavor of the vinaigrette, and adding the onion at the same…

  • Recipe

    Fresh Tuna Pâté Scented with Rosemary

    I could eat this tuna butter spread thickly on my morning toast, but most people will prefer it with a glass of white wine as an apéritif. Be very careful…