Seafood takes on a casual attitude when made into sandwiches. Enjoy convenient canned tuna dressed up with fresh herbs, zesty dressings, or crunchy fresh vegetables; grilled salmon fillets; fresh tuna burgers; simple and delicate lobster, shrimp, and crab salads; and po'boys made with crunchy fried flounder or scallops.

Add half a teaspoon of crushed garlic to white-wine vinaigrette to make a zesty sandwich condiment. Chopped olives and sliced onion give a nice bite to this tuna and hard-boiled egg sandwich.

The mayonnaise dressing for this shrimp salad is seasoned with capers, lemon zest, and dill. Serve the salad in pita pockets with lettuce and sliced cucumber.

Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. While purists may insist on only mayonnaise or melted butter to dress the lobster meat, we think that some fresh chives and tarragon are a delicious addition.

Fried cornmeal-coated flounder finds a home in these Louisiana po'boys. Make the sandwich in one long baguette, spread with tartar sauce, and top with sliced tomato and lettuce.

This sandwich features moist, oil-packed tuna mixed with celery, apple, fresh basil, light mayo, and a squeeze of lemon juice. Use to make a sandwich on good-quality sourdough bread for an easy, satisfying lunch or dinner.

Since they are relatively flat, salmon pieces cut from the tail end of the fillet work best for this open-faced sandwich. Serve salmon on grilled sourdough bread topped with arugula and sweet soy-mustard sauce.

Creme fraiche, shallot, chives, and lemon juice complement the sweet, delicate flavor of lump crabmeat without overpowering it. Serve the crab salad between slices of toasted brioche with red-leaf lettuce and sliced avocado.

Mix together chopped salmon fillets, smoked salmon, and fresh dill to make these out-of-the-ordinary burgers. The salmon patties will be delicate, so it's best to cook them in a nonstick skillet.

The ingredients of a Nicoise salad -- oil-packed tuna, cucumber, red onion, hard-cooked eggs, and olive tapenade -- combine in a picnic-perfect sandwich. For the best flavor, make the sandwich at least an hour ahead of time.

Bass, tilapia, tuna, and salmon all work well in this simple grilled meal. Before cooking, pat the fish dry and brush with oil to prevent it from sticking to the grates. Make the sandwiches with toasted brioche or country bread.

This shrimp-filled take on Maine's classic lobster roll is just as tasty as the original but a lot lighter on the wallet. For a touch of Down East authenticity, use top-sliced hot dog buns.

What could be better than a BLT? A BLT with wasabi-maple glazed salmon! This recipe is from Adam Richman, host of the show "Man v. Food Nation."

Meaty chopped tuna comes together with garlic, sesame oil, anchovy, and basil in a flavorful patty. Grill to your preference -- just three to four minutes for rare, up to 8 minutes per side for well-done -- and top with pickled ginger, easy-to-make wasabi mayonnaise, and your choice of bun.

No need to dip the scallops in egg wash before breading them; their natural moisture makes the coating stick. Serve the sandwiches with a spread made of store-bought mayonnaise doctored with paprika and hot sauce.

Basil pesto replaces the usual mayonnaise in this Mediterranean take on the tuna salad sandwich. Toast the English muffin before assembling the sandwich, if you like.

A combination of shrimp and cod gives these burgers a great texture, and capers lend them a briny, Mediterranean taste. Spread tarragon tartar sauce on hamburger buns for an added layer of flavor.

Salmon fillets are rubbed with a lively combination of cumin and fennel seeds, dried oregano and thyme, paprika, and cayenne and then seared. The spice rub will keep for up to a month, so double the recipe if you like.

A favorite menu item at the legendary Russ and Daughters specialty-food store in Manhattan, this sandwich combines whitefish and salmon salad with horseradish-dill cream cheese on a fresh bagel. You can purchase the  wasabi-infused flying fish roe on their website.

Capers, red onion, basil, and lemon zest flavor this grown-up tuna sandwich. Serve on your favorite kind of bread -- whole-grain, baguette, brioche, or olive bread.

Mix canned salmon with breadcrumbs, celery, and shallot to make an easy and economical seafood burger. Create a flavorful spread by mixing mayonnaise with minced shallot or fresh tarragon.