This briny, tangy sandwich benefits from sitting awhile after assembly. The oils from the tapenade will seep into the bread, making it moist but not soggy, and the sharp flavors of pickled fennel, capers, and olives will mellow pleasantly. Get the recipe for Lemon-Caper Tuna Sandwich ». Joseph De Leo

Maldivan Breakfast (Mas Huni)

Test kitchen director Farideh Sadeghin discovered this simple dish while traveling through the Maldives; although fresh-cooked tuna is ideal, water-packed canned tuna works just as well. Get the recipe for Maldivan Breakfast (Mas Huni) »

Stuffed Cherry Peppers (Peperoni con Acciughe)

Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.

White Bean and Tuna Salad

Rich, meaty cannellini beans, which are grown throughout central Italy, are tossed with canned tuna for a satisfying main course salad. Get the recipe for White Bean and Tuna Salad »

Salad Niçoise

Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France. Get the recipe for Salad Niçoise »

Venetian Tea Sandwiches (Trazzemini)

Tuna and olives are a classic filling for infinitely-customizable Venetian tea sandwiches. Make enough to satisfy everyone at the next cocktail party. Get the recipe for Venetian Tea Sandwiches (Trazzemini) »