Tuna Recipes

Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to make this casserole feel indulgent.

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.

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.

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!

Definitely an improvement on the original, adding cauliflower to this classic creamy casserole really does take it to to the next-level of deliciousness.

This lighter take on tuna casserole gets brightness and crunch from fresh asparagus and arugula.

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.

Keep a few staples in your pantry to make dinner on nights when you're not going to get to the grocery store.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

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.

Little ones will have fun measuring and mixing ingredients for the tuna melts.

In this light but filling lunch, canned tuna—our consummate pantry pal—is tossed with a punchy lemon-caper vinaigrette and served with a crisp side salad. Try this once and you won't miss the mayonnaise-heavy alternative one bit.