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magazine family style grilled tuna menu
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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
With a miso-boosted cheese sauce and no shortage of potato chips.
4.7
(4.67)
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
Everything you love about the diner classic, complete with oil-packed tuna, crunchy celery, red onion and capers for bite, and your favorite well-melting cheese.
4.5
(4.46)
Easy
Recipes
This classic tuna salad has all the essentials for turning canned tuna into something truly compelling.
3.5
(3.46)
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)
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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
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)
Quick
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Lovers of the classic salty-sweet Hawaiian popcorn flavor, these nori-seasoned potato chips are for you.
Quick
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Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.
4.5
(4.5)
Quick
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A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.
4.3
(4.33)
Articles
(172)
Culture
The Bon Appétit Test Kitchen
Cooking
These spicy, lemony onigiri are a total steal.
Shilpa Uskokovic
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
Amy Finley
Cooking
One can only handle so much tuna salad.
Alex Beggs
Culture
Videos
(234)
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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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“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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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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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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Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.