TOKYO (AP) — Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny ...

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There are a few reasons I like tuna packed in olive oil so much. First, it’s so moist. Second, it’s so flavorful. And finally, it comes in really big chunks--a nice complement to pasta or ...

Tuna: 2 pounds ahi tuna, cut into 1- to 1¼-inch chunks. 1 large red bell pepper, cut into 1-inch pieces. 1 large yellow onion, cut into 1-inch chunks. Vegetable oil. Fresh cilantro for garnish ...

Improbable as it may have seemed a few years ago, canned tuna is one of the hottest ingredients around today. Good quality stuff, of course, not lunchbox fare. Imported from Spain or Italy, it can ...

On the other hand, they say, “Chunk light tuna consists of smaller, flakier pieces, which come from various parts of the fish.” Chunk light tuna is cooked twice: first, it's cut from the fish ...

There are three ways to prepare tuna for succulent eating: 1. Not to cook it at all, as in sushi or carpaccio, 2. Cook it very briefly, or 3. Cook it a very long time.

The dish I’ve managed to develop with canned tuna is a basic stir-fry with onions, cabbage and canned tuna. It’s a versatile dish that pairs well with any type of grain staple.