Tuna

This recipe for breiks comes from Kitty Morse, the celebrated expert on North African cuisine. She suggests serving them with lemon and harissa paste.

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Firm tuna or swordfish holds up to the heat of the grill in these chipotle-spiced brochetas de pescado. 

This is one of the most basic onigiri recipes. It also revolutionized the onigiri world.

This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.

The best tuna melt is properly cheesy and made with a tuna salad that’s good enough to shine on its own.

Sinuglaw is a combination of fish ceviche—in this case, vinegar-cured tuna—plus smoky grilled pork belly. The flavorful dish gets dressed with coconut milk, ginger, red onion, chiles, and tomato.

This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce.

Wake up deviled eggs with a bright and briny tonnato-inspired filling. Top with crispy fried capers and salmon roe for extra salty pop.

Our idea of summer salad means minimal cooking, lots of fresh greens, and enough protein to feel filling.

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.

This Hawaiian poke-style tuna rice bowl is packed with delicious, umami-rich protein.

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

The thinly sliced radishes and carrots in this healthy lunch salad get extra crispy, thanks to a quick soak in an ice bath.