Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.
This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish.
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.
Steaming the fish in leaves keeps it moist and flaky, and also imparts a delightful flavor from the leaf itself.
Made with the freshest and highest quality tuna, this dish is a Hawaiian favorite.
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
Does Not Apply