From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
A guide to buying and cooking tuna.
Tuna is one of my go-to foods at parties or a friend’s luncheon but some folks drench their tuna in mayonnaise. Besides upping the calories, a boatload of mayonnaise drowns out the delicious tuna flavor. Next time you plan on making tuna salad, try some of these exciting ways to flavor and lighten it up.
The classic tuna sandwich will never go out of style, but you can dress up your canned tuna with more than just slices of bread. Here are some easy-to-make ideas that can make eating canned tuna (and salmon) a new and improved experience.
If the thought of preparing ahi tuna at home intimidates you, fear no more. Get some sushi-grade tuna and try this easy Seared Ahi Tuna With Ponzu Glaze recipe.
Every week we publish our favorite reader tips, comments, and questions. Check out this week's list -- we might have included yours! On the menu: tuna salad, sweet and savory pumpkin, grilling with pomegranates, plus snacks to keep your appetite satisfied.
Whether it's from the can or a fresh steak, tuna works for more than just the mayo-sodden salad. Try these healthy recipes.
Water or oil-packed? Canned or fresh? Chunk light or albacore? There are lots of options when choosing your tuna. Here are tips to guide you through your next restaurant visit or shopping trip.
Fruity kalamata olives and olive oil give this tuna tons of flavor (you won’t miss the mayo). Parsley and lemon juice add the perfect amount of freshness.
My mom would bring home a tuna pasta salad from the deli when I was a kid, but it was loaded with fatty mayo. Here’s my lightened-up version made with five simple ingredients.
Two popular brown-bag lunch items are tuna salad sandwich and turkey sandwiches. These bad boys are going head-to-head for the title of healthiest sandwich.