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Tuna - Page 2 of 8

  • Moveable Feast

    Olive-Crusted Tuna with Spinach Ragù

    This is one of my all-time favorite recipes, and it works with any meaty fish, including bigeye or yellowfin tuna and domestic Atlantic mahimahi. These big fish contain some mercury,…

  • Recipe

    Spicy Sesame Tuna Tartare

    Lighter than sushi, this hors d’oeuvre features the delicious contrast between silky raw tuna and crunchy rice crackers. You need very little wasabi for this recipe, so if you don’t…

  • Recipe

    Niçoise-Style Salad with Soft-Cooked Egg

    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…

  • Article

    Peas and Love, Even if You Hate Mayo

    A fresh take on tuna salad for all you mayo-haters out there.

  • Recipe

    Penne Rigate with Olives, Roasted Peppers, and Tuna

    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…

  • Recipe

    Spring Niçoise Salad

    This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the…

  • Recipe

    Linguine with Canned Tuna, Olives, and Chile (Linguine al Tonno)

     Please make sure you never use tuna in brine for this recipe, and if you like you can add some capers to the sauce. 

  • Recipe

    Niçoise Tuna Melts

    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.…

  • Recipe

    Asian Tuna Tacos (Tacos de Atún Estilo Japones)

    This is a nod to the popularity of Japanese food, in particular sushi, in Mexico City. Here, tuna steaks are seared with a sesame seed crust and served with a…

  • Recipe

    Empanadillas with Tomato, Pepper, and Tuna Filling

    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…