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magazine caper rosemary tuna with herb salad
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(42)
Easy
Easy
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This classic tuna salad has all the essentials for turning canned tuna into something truly compelling.
3.5
(3.46)
Quick
Quick
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This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.
4.0
(3.96)
Easy
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A bright and punchy side that’s as good enjoyed right away, after a few hours, or even chilled.
5.0
(4.81)
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3.0
(2.9)
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You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.
5.0
(4.89)
Easy
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After making this tuna with aioli recipe, serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
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3.7
(3.72)
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5.0
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5.0
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Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.
4.7
(4.69)
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Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.
4.0
(4.14)
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5.0
(5)
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
5.0
(5)
Vegan
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Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.
Quick
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Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
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(5)
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4.5
(4.5)
Easy
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Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!