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magazine grilled tuna with provencal vegetables and easy aioli
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Cooking
Like tuna spaghetti, furikake rice bowls, and a potato chip sandwich.
Nina Moskowitz
Cooking
These spicy, lemony onigiri are a total steal.
Shilpa Uskokovic
Culture
Amy Finley
Cooking
With leftover rice and a riffable formula, it takes 10 minutes tops.
Ali Rosen
Cooking
Seriously, you can make the sauce in the time it takes to boil pasta.
Amanda Shapiro
Culture
Five top chefs take this pantry staple to the next level.
Andrew Knowlton
Cooking
One can only handle so much tuna salad.
Alex Beggs
Cooking
You gotta get the good stuff. The best canned tuna is always packed in olive oil, sometimes a little pricey, and 100% worth it.
Amanda Shapiro
techniques
6 easy steps to making Hawaii in a bowl. Yep: It's tuna poké.
Chris Morocco and Amiel Stanek
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Use of Aioli." (Great with fried things, as pictured!)
Julia Bainbridge
Cooking
100% pantry-friendly and 100% delicious
Carla Lalli Music
Cooking
In Australia, they toss tuna. Here, we eat it as a hearty (yet, light!) entree
Bon Appétit
Cooking
This swordfish recipe brought me to dinner nirvana in six ingredients and an hour flat.
Amanda Shapiro
Cooking
Remember that can in the back of your pantry? It’s dinner.
Sheela Prakash
Cooking
Including Starkist, Bumblebee, Chicken of the Sea, and more.
Sam Stone
test-kitchen
A can of tuna remains a pantry staple in most American homes and provides for a number of quick meal options. We tasted the most popular brands against each other to find our favorites.
Bon Appétit
Culture
The Bon Appétit Test Kitchen
Cooking
Our readers are craving grilled kale salads, pasta loaded with tomatoes and shrimp, and juicy hanger steak this month.
Belle Cushing
Cooking
Think of this as everything you love from this takeout stalwart, but grilled.
Rick Martinez
Culture
It’s that good.
Molly Baz
Cooking
Soda’s acidity tenderizes meat like chicken, while its sugar boosts caramelization.
Jesse Szewczyk
Culture
Our new "Grilling Book" is out soon, and we're having bloggers test-drive its recipes. Today: Not Without Salt's Ashley Rodriguez fires up some fish
Bon Appétit
Cooking
Senior food editor Chris Morocco on his favorite healthyish recipe from Bon Appétit's June issue.
Chris Morocco
Restaurants
By the sushi chef at NYC's acclaimed Ushiwakamaru. NSF those who don't like seeing giant fish cut up into smaller parts.
Sam Dean