Tuna

This recipe can be prepared in 45 minutes or less. This is traditionally served with sliced cold veal, but we also like it with turkey or as a dip for vegetables.

Can be prepared in 45 minutes or less.

Both easy and inexpensive, tuna-noodle casserole stretched proteins and carbohydrates to the limits and fed at least a generation of American kids very well. Canned tuna will never go away, but fresh tuna has joined it as a culinary staple, and it stars in this deconstructed version of the classic. All the elements that make tuna casserole so appealing and comforting are here, just slightly rearranged. And there’s no need to serve this on a cafeteria tray: It’s good enough for your best china.

Wasabi powder is fiery-hot, so adjust the proportion in the butter according to your heat tolerance. An Asian noodle salad from the deli, blanched sugar snap peas sprinkled with sesame seeds, and a bakery lime tart would be cooling additions to the menu.

Using a marinade like this one is a good way to add flavor and richness to food without adding too many calories. Serve the tuna with steamed rice, and offer Japanese beer or iced jasmine tea to drink.

Serve with Chardonnay or Sauvignon Blanc.

(Tonno alla Livornese) Of the countless preparations for tuna that diners will run across in coastal towns in Tuscany, this one is the most well known. It comes from Livorno, a populous port famous for its seafood restaurants. Simple and quick to put together, the dish combines the best of the area, from the delicious red tuna available mostly in spring and summer to the tomatoes that have become a hallmark of all of Italy. The sauce begins with a trito, a mixture of aromatic vegetables. Ripe tomatoes, a bay leaf and plenty of fresh basil complete it.

In this simple but irresistible recipe from Aqua in San Francisco, chef de cuisine Jay Wetzel prepares tuna steak like a traditional beef pepper steak. Sautéed spinach and roasted baby potatoes are delicious alongside, and individual lemon tarts round out the menu. This recipe can be prepared in 45 minutes or less.

(Thon Poêlé et "Mariné," Vinaigrette d'Olives Noires) A sophisticated starter from chef Guy Savoy.

Active time: 15 min Start to finish: 30 min

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.

Potato chips are a great accompaniment. Finish with sliced bananas topped with brown sugar, cream and white rum. Can be prepared in 45 minutes or less.

This salad-in-a-sandwich can also be made with individual sourdough rolls. There can be many variations on this theme, so use your imagination. You might replace the tuna with grilled leftover chicken or tuck in a bit of salami, mortadella or roast beef. The sandwich is best if made at least two hours before serving.

Can be prepared in 45 minutes or less.

(Wheat Berry Salad with Tomatoes, Tuna, and Capers) Kamut, a strain of wheat said to date back to ancient Egypt and now widely available in health-food stores, is a good substitute for Sicilian durum wheat. It is very similar in taste and texture when cooked. Spelt, though a bit chewier, is also acceptable. It too is available in health-food stores.

This light and lovely main course comes from executive chef Jeff Tunks at the acclaimed DC Coast in Washington, D.C.