Put a dollop of tuna salad on a salad of lightly dressed greens, or serve it in a bowl garnished with extra parsley alongside buttery crackers for or pita chips for a crowd-pleasing, DIY appetizer.

Two 6-ounce cans tuna packed in water, drained and flaked. 1 cup frozen peas, thawed. Topping: 2 tablespoons unsalted butter, melted. 6 tablespoons finely crushed butter crackers (I like Ritz)

Two 6-ounce cans white meat tuna packed in water, drained. 2 tablespoons minced celery. 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained.

Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice ...

Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.

Cut the tuna into 1/4-inch dice and transfer to the chilled bowl. Dice the avocado as you did the tuna and add to the bowl along with the cucumber and green onion. Pour over the dressing and toss ...

Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil. Toss the sweet potatoes, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger, 1/2 teaspoon of the ...