New-Style Sashimi Salad with Matsuhisa Dressing
Nobu's sashimi salad features partially cooked yellowfin tuna, a boon to anyone who doesn't enjoy completely raw fish. Nobu suggests serving this salad on just one plate. It's meant for sharing.
A New Nicoise Salad
In this classic French dish, components are typically kept separate, not tossed together. But you can still mix it up with delicate ingredients. Simply put bulkier items at the bottom of your bowl, and layer lighter ones on top.
Open-Face Tuna Melt
Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!
Tuna-Noodle Casserole with Cauliflower
Definitely an improvement on the original, adding cauliflower to this classic creamy casserole really does take it to to the next-level of deliciousness.
One-Pan Creamy Tuna Pasta
This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.
Martha's Favorite Tuna Salad Sandwich
Martha’s favorite tuna salad sandwich is a lunchtime classic. She uses good-quality tuna packed in oil and adds finely diced apple and celery for crunch. Light mayo and lemon juice bring it all together. Make like Martha and serve the tuna salad on thinly sliced, toasted (or not!) sourdough bread.
Sesame-Crusted Tuna Tataki
Love rare steak? Then try tuna tataki. It's dead simple to make, and coating it with sesame seeds before it cooks gives the exterior a satisfying crunch.
Emeril's Kicked-Up Tuna Melts
Little ones will have fun measuring and mixing ingredients for the tuna melts.