Tuna

This salad-in-a-sandwich can also be made with individual sourdough rolls. There can be many variations on this theme, so use your imagination. You might replace the tuna with grilled leftover chicken or tuck in a bit of salami, mortadella or roast beef. The sandwich is best if made at least two hours before serving.

Pour a nice Gamay to enjoy alongside.

The salsa should be very fresh. You can prepare the ingredients ahead of time, just do not combine them more than 2 hours prior to serving. Also, never spoon the salsa atop the tuna until just before serving.

This is based on a classic Italian dish, vitello tonnato, in which chilled slices of veal are topped with a puree of tuna, anchovies, capers, and lemon. Here, the veal is replaced by sliced turkey, and the sauce can be made up to a day ahead. (Buy good-quality turkey breast from the deli section of the market.)

With a miso-boosted cheese sauce and no shortage of potato chips.

This crispy-but-tender fried tuna is reminiscent of its porky namesake—particularly when paired with rich refried beans and bright pickled onions.

This mash-up of an antipasto spread and a niçoise salad yields a robust platter with flaky tuna, briny peppers, salty cheese, and just-tender vegetables.

Everything you love about the diner classic, complete with oil-packed tuna, crunchy celery, red onion and capers for bite, and your favorite well-melting cheese.

This tuna casserole recipe has a homemade cream of mushroom sauce hit with cheddar cheese and a crunchy potato chip topping.

Warm rice and hot sauce transform budget canned tuna into a craveable, handheld dish.

This easy onigiri recipe is infinitely adaptable, doesn’t require any special equipment, and makes a perfect snack to enjoy on the go.

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

This classic tuna salad has all the essentials for turning canned tuna into something truly compelling.