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) »
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 »
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 »
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) »