Lidia Bastianich doesn't traffic in trends, so I knew that this recipe in Lidia's Italy wasn't just thrown in to capitalize on farro's recent surge in healthy appeal. As she writes in the caption, it actually came from a restaurant called Le Lampare in Trani, Italy. The tuna, caper, and tomato sauce would probably go well with about any pasta shape (I certainly wouldn't mind it), but seems to really come alive when paired with the farro. More

This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups. More

There are many different variations of this recipe. Where I added cannellini beans, some people use water chestnuts or chopped green pepper. You can also try cream of celery soup instead of cream of mushroom. Some people even use broken ramen noodle bits instead of chow mein noodles. More

Swordfish is not a fish that needs to be treated with a gentle hand. It's firm, steaky flesh and strong flavors can stand up to virtually anything you throw at it. In fact, not too many other fish in the sea could stand up to the classically Sicilian Pesce Spada alla Stemperata or Swordfish with Olives, Celery, Garlic, Vinegar, and Mint. Edward Behr adapted this recipe for The Art of Eating Cookbook and it's full of those big, punchy elements that swordfish thrives on: vinegar, capers, onions, garlic, and raisins. More

Pico di Gallo meets tuna tartare in this charred tuna and avocado salsa. Serve it with corn chips and go to town. More

Salade Niçoise is iconic, as is the Pan Bagnat which is just a Salade Niçoise sandwich. This is somewhere in the middle: a bread salad full of all the flavors that make a Salade Niçoise a Salade Niçoise: cherry tomatoes, tender blanched haricots verts, anchovies, garlic, lemon, olive oil, thyme, basil, and the best part, albacore in olive oil. More

These Roasted Baby Peppers Stuffed with Tuna from The Mozza Cookbook are Nancy Silverton's ode to an antipasto made by Lidia Bastianich, one of the forebears of traditional Italian cooking in America. More

This simple but special rare seared tuna is coated in ras-el-hanout and marinates for hours so the spices can really penetrate the outer flesh of the fish. Then it gets a quick sear, is sliced up and served with spicy harissa instead of wasabi, and lemon wedges instead of soy sauce. It's like my French Moroccan interpretation of tuna tataki. More

This recipe from Patricia Wells' recent book Salad as a Meal is a true gem. Wells uses the oil from the tuna (making it essential to buy good-quality stuff packed in olive oil) mixed with spicy whole-grain mustard. It's the best three-ingredient dish I've eaten in a long time, though I did cheat and add a little chopped parsley. If only for the picture. More

Reinvent the classic salad with this rare-seared tuna steak melt sandwich on baguette, with melted Gruyère, black olive Niçoise tartare sauce, handfuls of arugula, and sweet-tart oven-roasted tomatoes. More