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magazine family style grilled tuna menu
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(139)
Recipes
This crispy-but-tender fried tuna is reminiscent of its porky namesake—particularly when paired with rich refried beans and bright pickled onions.
5.0
(5)
Recipes
Hit with cheddar cheese and a crunchy potato chip topping, this is the tuna casserole to end all tuna casseroles.
4.7
(4.68)
Recipes
With a miso-boosted cheese sauce and no shortage of potato chips.
4.7
(4.67)
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In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.
4.0
(4.01)
Easy
Recipes
This classic tuna salad has all the essentials for turning canned tuna into something truly compelling.
3.5
(3.46)
Recipes
Oozy cheese, crisp bread, creamy tuna. This is the tuna melt we make on repeat.
4.5
(4.46)
5.0
(5)
Quick
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If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.
4.4
(4.39)
Quick
Recipes
This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.
5.0
(4.83)
Articles
(173)
Cooking
Like tuna spaghetti, furikake rice bowls, and a potato chip sandwich.
Nina Moskowitz
Culture
The Bon Appétit Test Kitchen
Culture
Amy Finley
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
Culture
Culture
Five top chefs take this pantry staple to the next level.
Andrew Knowlton
Videos
(235)
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“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.
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“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day.
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Chef Marc Forgione visits Samsung's 837, a creative space in New York City, where you can interact with art, try out virtual reality, and discover new, innovative technology. There, Forgione shows us how to make spicy tuna tartare on avocado toast.
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“We use traditional Peruvian techniques, but elevated with influences from Miami.” Today Bon Appétit spends a day on the line with prep chef Giuliana Intriago at Maty’s–Miami’s best new restaurant and a 2024 Conde Nast Traveler Hot List Restaurant Winner.
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Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes coconut grilled chicken, skirt steak and shrimp. Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.
Check out the recipe here: https://weightloss-tricks.today/recipe/spicy-coconut-grilled-chicken-thighs%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">