Explore by Tags

Entries tagged with 'tuna'

Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil

Serious Eats J. Kenji López-Alt 2 comments

These deviled eggs were inspired by the ones at Oleana, in Cambridge—best deviled eggs I've ever had. There, Chef Ana Sortun folds boiled eggs with oil-packed tuna, olives, diced tomatoes, parsley, and tons of good olive oil. It's the flavors of a Niçoise salad in a bite-sized snack. More

A Sandwich a Day: Tuna Melt at the Palace Grill Sandwich Shop

Chicago Sarah Song 5 comments

Tuna melts are my kryptonite, which explains that whenever I'm at a diner I have to order one. The tuna melt at Palace Grill certainly looks like an impressive, golden, mountain mass of sandwich that you can't wait to get your grubby hands on. More

Meat Lite: Spicy Orecchiette With Tuna, Peas, and Lemon

Lauren Rothman 1 comment

Orechiette loaded with meaty tuna and bright, sweet peas gets slicked with chili-infused olive oil and lemon zest in this lightning-fast, super-simple weeknight dish. More

Spicy Orecchiette With Tuna, Peas, and Lemon

Serious Eats Lauren Rothman 9 comments

Orechiette loaded with meaty canned tuna and bright, sweet peas gets slicked with chile-infused olive oil in this lightning-fast, super-simple weeknight dish. More

Masaharu Morimoto's 11 Tips for Tuna and Sushi at the New York Culinary Experience

New York Laura Togut 5 comments

Chef Masaharu Morimoto was at the New York Culinary Experience breaking down a whole tuna into bite-size nigiri and maki. Click through for his tips on getting the most from your fish, with step-by-step shots of the sushi-making process. More

Video: Is There Such Thing as Sustainable Bluefin Tuna?

Daniel Klein 1 comment

Bluefin is not the perfect fish; it can hardly be considered sustainable. But due to overfishing and careless overconsumption, we are dangerously close to killing the last of the wild Bluefin tuna. This fishery in Wakayama Japan (at Kinki University) is the only place in the world that spawns Bluefin. Watch the video to find out more about this near extinct, and delicious, fish. More

Niçoise Toasts with Fresh Tuna and Tomatoes

Serious Eats Kerry Saretsky 2 comments

Grilled bread gets rubbed with garlic, topped with a light and tangy basil fromage blanc, and piled with a chopped Niçoise salad of fresh roasted tuna, grape tomatoes, black and green olives, capers, olive oil, and lemon. More

A Sandwich a Day: Tuna on Baguette at La Pane

Chicago Nick Kindelsperger 3 comments

After a few minutes in Irving Park's La Pane, it became clear to me that every sandwich could potentially be delicious. Each creation is built on some seriously good bread that is crackly and soft, not doughy and tough. More

My Thai: Spicy Tuna Salad with Lemongrass and Young Ginger

My Thai Leela Punyaratabandhu 2 comments

The only difference between Grandma's recipe and this one is this one uses—don't hate—canned tuna. Unlike whole mackerels, canned tuna doesn't require an extra (and laborious) step of picking out the many teeny tiny bones. More

Dinner Tonight: Tartine Bakery's Tuna Tartine

Dinner Tonight Blake Royer Post a comment

If you've ever gotten the slightest bit interested in the art of making bread, chances are you've heard of Tartine, in San Francisco; they're widely known for making some of the best in the country. But the name Tartine is actually loosely translated as open-faced sandwich, and that's the sort of recipe featured in Edible Selby, a recently published compendium of photographer Todd Selby's whimsical columns regularly published in T: The New York Times Style Magazine. More

Tartine Bakery's Tuna Tartine

Serious Eats Blake Royer Post a comment

If you've ever gotten the slightest bit interested in the art of making bread, chances are you've heard of Tartine, in San Francisco; they're widely known for making some of the best in the country. But the name Tartine is actually loosely translated as open-faced sandwich, and that's the sort of recipe featured in Edible Selby, a recently published compendium of photographer Todd Selby's whimsical columns regularly published in T: The New York Times Style Magazine. More

Spicy Tuna Salad with Young Ginger and Lemongrass

Serious Eats Leela Punyaratabandhu Post a comment

A lean tuna salad flavored with lemongrass, shallots, chilies, and fish sauce. More

Dinner for Two: Sesame Seared Tuna with Soy Lime Noodles

Dinner for Two Kerry Saretsky 2 comments

Fresh tuna crusted in sesame seeds and seared, on a bed of egg noodles, vibrant green veggies and herbs, and a light soy-lime sauce. This is quickly winning over the coveted place in my heart for Best Dinner for Two. It has all the criteria: Superman speed, phenomenal taste, and it's pretty guiltless. More

Sesame Seared Tuna with Soy Lime Noodles

Serious Eats Kerry Saretsky 1 comment

Fresh tuna crusted in sesame seeds and seared, on a bed of ready-bought egg noodles, vibrant green veggies and herbs, and a light soy-lime sauce. Can't beat it! More

A Sandwich a Day: Grilled Tuna Sandwich at Portillo's

Chicago Nick Kindelsperger 4 comments

Of my favorite dishes you can find at Portillo's, none makes less sense than the Grilled Tuna Sandwich ($4.99). After all, this is a glorified hot dog stand, so while I could excuse a fried fish sandwich or something like that, a thick slab of tuna feels off. Turns out I was wrong. More

Seared Tuna with Niçoise Vegetables and Garlic Butter

Serious Eats Kerry Saretsky 2 comments

For a light, bright summer dinner, try Niçoise salad remade as a warm main course: seared tuna, fresh herbs, potatoes, haricots verts, roasted cherry tomatoes, and butter infused with garlic, lemon, and olive oil. More

Tuna, Tomato, and Basil Tartare

Serious Eats Kerry Saretsky 1 comment

Fresh tuna, smashed together with fresh tomatoes and basil, olive oil, and salt. The perfect summer feast. More

Grilled Rare Tuna Salad with Basil-Tapenade Vinaigrette

Serious Eats Kerry Saretsky Post a comment

Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers. More

Lidia Bastianich's Farro with Tuna and Tomatoes

Serious Eats Nick Kindelsperger 1 comment

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

Seared Rare Niçoise Tuna Lettuce Cups

Serious Eats Kerry Saretsky Post a comment

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

More Posts