The classic souther Italian condiment of lemon juice and oregano, called Salmoriglio, is made directly in the pan and served with the simply seared tuna. Easy and quick!
Vegan or loaded with ahi tuna, this refreshing poke bowl is filled with big flavors and lots of veggies.
Scrambling to get dinner on the table? Reach for that can of tuna in the back of the pantry. This inexpensive pantry staple is packed with protein, and is wildly versatile. Go way beyond your standard tuna salad sandwich.
Let this Spanish potato salad with tuna and boquerones take you on a delicious tapas adventure that’s easy enough to accomplish on even the busiest of days.
Ready in thirty minutes, this easy potato and tuna nicoise is baked on one sheet pan and is perfect for a busy weeknight, but beautiful enough for a dinner party.
This protein packed dish is refreshing as a summer meal and includes sweet mango, creamy avocado, and crunchy macadamia nuts for the perfect flavors and textures to enhance the marinate ahi tuna.
This summer, try pairing Portugese Vinho Verde with delicious warm weather dishes like this Salmon and Tuna Poke Bowl. Perfect for picnics, festivals and al fresco dining.
Here’s how to make juicy, rare tuna tacos topped with a flavorful wasabi and cilantro mayo.
Make a vibrant, refreshing appetizer in minutes with tuna tartare and avocado served in crispy wontons with a Sriracha aioli.
A burger that doesn’t feel too heavy, these seafood sliders are perfect to make for game days with an addictive wasabi aioli.
Gather inspiration from the Hawaiian islands and learn how to prepare fresh poke bowls no matter how far away you are.
A quick weeknight meal that comes together while the rice is cooking, this tuna bowl is full of flavor from a wasabi mayo and sweet sesame sauce.
A local Hawaiian lets us in on her regional poke and her favorite sauces and mix-ins to serve with the ahi tuna.
Zesty tuna burgers with Dijon mustard are easy to create for a crowd or on a busy weeknight. Plus, the stack includes spicy arugula and olive tapenade.
These crunchy exterior cakes lead to soft potato and tuna with a warm melted cheese center, inspired by the classic tuna melt sandwich.
It tastes of Spain, deep, flavorful, and simple. An empanada is a great dish to serve a crowd, sweet or savory. Try this simple dough recipe without yeast.
Citrusy ponzu sauce and sesame seeds lay over thinly slices ahi and melon sashimi. A fresh, light meal made complete with buckwheat soba noodles.
Everyone has a favorite dish from their childhood. For San Fransico Chef Nick Adams, it is tuna casserole. Watch as he alters the dish to his grown style.
This filling rice bowl is full of flavor and spice and is easy to execute. Top with fresh avocado, radishes, and cucumber.
These tacos fresh and easy, from start to finish, they require no more than 20 minutes. Seared tuna means crisp flavor outside and tender fish inside.
Tuna is arguably the most versatile of proteins; you can eat it raw, grilled, canned, with fruit or salad. Try these ten recipes to get inspired.
Crispy, layered, vol-au-vent pastry is the perfect vessel for a savory or sweet filling. The chili and tuna filled appetizers are great as small finger food.
It’s said that those who can’t, teach. But when it comes to cooking, Spice Market’s Executive Chef Anthony Ricco is a master at both.
This salad should be called a spring tuna and bean salad, but that ship has sailed, seeing as not only has the solstice come and gone, but July 4th as well.
These healthy, stuffed tomatoes are perfect for lunch on a hot summer afternoon. The barley adds a wonderful sweet, nutty flavor.
This is the perfect marriage of bean salad and tuna salad – dressed in a slightly biting dijon vinaigrette, it leaves very little to be desired.
Riccardo Costa goes against his own rule of not eating at Italian restaurants in New York. Turns out, it was a great decision.
A Greek-inspired main dish featuring tuna and farro
Olivia Caminiti with a step by step guide to making that perfect tuna melt sandwich.
Chef Alain Allegretti reveals the recipe for one of his restaurant’s signature dishes.
Valerie Harrison flips through one of her all time favorite cookbooks and decides to gently escort one recipe into the 21’st Century.
Salade Niçoise is one of the most classic salads in the world. Karen Chan with some tips on how to make a stellar version.