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magazine fasteasyfresh tuna salad on whole grain bread
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Cooking
With leftover rice and a riffable formula, it takes 10 minutes tops.
Ali Rosen
Cooking
100% pantry-friendly and 100% delicious
Carla Lalli Music
Cooking
Remember that can in the back of your pantry? It’s dinner.
Sheela Prakash
Cooking
One can only handle so much tuna salad.
Alex Beggs
Cooking
In Australia, they toss tuna. Here, we eat it as a hearty (yet, light!) entree
Bon Appétit
Cooking
Seriously, you can make the sauce in the time it takes to boil pasta.
Amanda Shapiro
Cooking
You're a goddess, so eat like one.
Andy Baraghani
Cooking
Like Hainanese chicken and vanilla berry pudding.
Bon Appétit Staff & Contributors
Culture
Five top chefs take this pantry staple to the next level.
Andrew Knowlton
Cooking
Think fresh fish chunks in a spicy vinaigrette, with briny olives, snappy beans, creamy flageolets, and ripe tomatoes
Bon Appétit
Culture
It’s that good.
Molly Baz
Cooking
It's sort of like taking a trip to the south of France on your lunch break.
Andy Baraghani
test-kitchen
With crispy chicken thighs, a spicy ranch dressing, and avocado—this thing will keep you full for hours.
Alex Beggs
Cooking
These spicy, lemony onigiri are a total steal.
Shilpa Uskokovic
techniques
A classic chicken, tuna, or egg salad sandwich is always the right choice. We've got no-fail recipes for all three.
Rochelle Bilow
techniques
6 easy steps to making Hawaii in a bowl. Yep: It's tuna poké.
Chris Morocco and Amiel Stanek
Serve these baked sardines in pepperonata at your holiday party and watch your family and friends swoon.
Danielle Walsh
sponsored
It’s easy to pack in your bag—and with a little layering, you’re guaranteed a fresh, crunchy, perfectly-dressed salad every time.
Marie's Salad Dressing
techniques
A super easy creamy sauce that goes on salads, roast veg, and spread on sandwiches for best results.
Alex Beggs
Culture
Lazy afternoon eating is king.
Adam Rapoport
Cooking
You're gonna want to lick it off the plate.
Amelia Rampe
Cooking
The art of the Big Beach Sandwich.
Emma Wartzman
Ever eaten a tuna sandwich and thought, "What this could really use is ham and chicken"? If so, this "spectacular entrée" from 1969 may be your dream dish
Julia Kramer
Cooking
Not all sandwiches are worthy of gracing the dinner table, but this one is.
Bon Appétit