This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010).
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
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.
Fragrant Thai basil salad harmonizes with tender marinated grilled squid in this refreshing creation from Chef Peter Hoffman, chef and owner of Savoy restaurant in New York City.
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