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magazine grilled tuna with provencal vegetables and easy aioli
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(56)
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
With a miso-boosted cheese sauce and no shortage of potato chips.
4.7
(4.67)
Quick
Recipes
Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.
Easy
Recipes
If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
4.0
(4.02)
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)
5.0
(5)
Quick
Recipes
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)
Easy
Recipes
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.
5.0
(5)
Vegan
Recipes
Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?
4.4
(4.42)
Easy
Recipes
This classic tuna salad has all the essentials for turning canned tuna into something truly compelling.
3.5
(3.46)
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)
Articles
(117)
Cooking
These spicy, lemony onigiri are a total steal.
Shilpa Uskokovic
Cooking
With leftover rice and a riffable formula, it takes 10 minutes tops.
Ali Rosen
Cooking
One can only handle so much tuna salad.
Alex Beggs
Cooking
Seriously, you can make the sauce in the time it takes to boil pasta.
Amanda Shapiro
Culture
Amy Finley
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
Videos
(195)
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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 Andy Baraghani as he makes tuna salad with crispy chickpeas. Tuna salad deserves more than to be dolloped on dressed greens for lunch. Some pan-fried chickpeas and the crunch from endive improve things tremendously.
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Join Bon Appétit cover-star Andy Baraghani in the Test Kitchen as he makes grilled scallops with nori, ginger and lime. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-scallops-with-nori-ginger-and-lime%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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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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“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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Meet poké, the Hawaiian raw fish dish having its moment in the sun. There are so many poke bowl places popping up that you might never have thought to make it at home. Think again, cause this delicious raw fish and rice combo is easier than you'd expect. The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.