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
This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.
No-Cook Tomato-Tuna Sauce with Spaghetti
Blink and you'll miss this easy no-cook sauce recipe: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter, and let them sit until they break down a bit. When the pasta is just cooked, toss it all together with a generous shower of grated Parmesan, which thickens and emulsifies the sauce, plus oil-packed tuna for a jolt of brininess and protein.
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.
Jazz up plain old tuna salad by rolling it up in a wrap. You can create a Waldorf or Classic tuna-salad variation by adding one of the combinations of ingredients below to the basic recipe.