Tuna

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

This classic tuna salad has all the essentials for turning canned tuna into something truly compelling. 

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this salad.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

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

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

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.