
Fresh Grilled Tuna Steak topped with salty, sweet while still tangy, and a bit spicy mixture of tomatoes, olives, capers, garlic, lemon juice, anchovy paste, red pepper flakes and oregano.

An updated Tuna Pasta Casserole from Scratch, using shaped pasta instead of noodles and a homemade condensed cream of mushroom soup replacing canned soup.

These grilled tuna steaks are dusted with salt and pepper, seared over hot coals, and served with an Asian-inspired spicy ponzu dipping sauce.

Nothing says comfort like the dishes you remember from your childhood.

This vegan tuna mayo is made with chickpeas, making it perfect for a plant-based lunch or dinner.