tuna

Tonight, plate up a fiber-rich meal of fish, beans, and greens. In this recipe, ahi tuna is rubbed with a quick homemade rosemary oil before being seared to perfection. Garlicky kale with white beans and cherry tomatoes makes a simple but satisfying side.

Though this dish is healthy, it doesn't lack fresh flavor. If you dislike tuna, substitute chicken breast cutlets or peeled and deveined shrimp. To look at the recipe, please read more

More often than not, we require Monday night meals that are speedy and effortless — but that doesn't mean dinner has to be boring and tasteless.

Set aside your routine chicken and pasta dishes in favor of a lean, light fish dish that uses leftover tuna steaks, maximizes seasonal ingredients, and cooks in no time. To make a unique and untraditional Monday night meal, read more

Have a lazy Sunday to spare? Then invite some close friends over and celebrate Cinco de Mayo early with an authentic recipe for Chiles Anchos Rellenos de Atún con Papas.

Translation: it's a delicious dish consisting of smoky, dried poblano chiles, softened in sweet brown sugar and stuffed with tuna, red-skinned potatoes, and a mixture of lime juice, cream, and cilantro. To make this crave-worthy Latin course, read more

March means it's time to start mixing Spring salads, and since artichokes are one of my must haves this month, allow me to tempt you with this big green bowl of Mediterranean flavors. This salad uses canned artichoke hearts, so you can make it even when the veggie isn't in season. The hearts still offer health benefits, including lots of fiber and B vitamins.

Toss half a bag of baby spinach (or a spinach/baby lettuce blend) with some antioxidant-laden mushrooms, sun-dried tomatoes, and carrots, then add some water-packed tuna for protein. If you don't eat fish, the salad is still delicious without it. Spice it all up with a vinaigrette that uses fresh thyme and a tiny bit of hot sauce. The result is a salad that tastes decadent but delivers a diversely nutritious punch. To get the recipe, read more

• Try your hand at Gordon Ramsay's pineapple soufflé with Thai curry ice cream. — Los Angeles Times
• Top 20 wine leaps to take in 2009. — Wall Street Journal
• Due to the shortage of bluefin tuna, a 282-pound premium tuna sold for $104,700. — Associated Press
• In Britain, squirrel is the newest protein to come to the table. — New York Times
• How two young men plan to convince our new president to grow a garden on the White House lawn. — Washington Post
• In the thick of Winter, turn to citrus to brighten your palate. — San Francisco Chronicle
• Keeping inexpensive staples around is the key to eating gourmet on a budget. — Chicago Tribune
• Just in time for the Inauguration, Ben & Jerry's has named on of its flavors "Yes Pecan!" — New York Daily News
• In a taste test of toasted O's cereals, Cheerios didn't come in first. — Boston Globe

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On Christmas Eve it's customary for Italians to consume seafood for dinner; they enjoy course after course of rich fish items. Although my family has Irish origins, I thought it would be fun to plan an Italian-style Christmas Eve — this year we'll be eating seven delicious seafood dishes. To get the party started we'll have raw oysters and cold, marinated anchovies waiting for the guests. Once a group has arrived, the hot appetizers will be set out. Spicy seared scallops are a delightful bite and slices of clam pizza are crisp and salty.

At the dining table a tuna and white bean salad will be served, followed by a silky shrimp bisque. The meal finishes with a velvety lobster pasta with cream sauce. Doesn't it sound to die for? Look at these recipes when you read more

When a friend of mine was raving about a tuna salad she'd recently made, I was envisioning old-school mayonnaise and canned tuna. So I got excited when she sent me the recipe and I realized we were dealing with an entirely different type of tuna salad. This version dresses seared fresh tuna in lime, soy, and wasabi powder for a tangy Asian flavor, which gets a creamy boost from diced avocado.The best part? While this recipe sounds fancier and uses more gourmet ingredients than a classic tuna salad, it's just as easy to whip up. I made it one night after work, and the whole process took less than 20 minutes. I don't know what was more jaw-dropping: the simple preparation or the irresistible flavor. The chunky tuna is quite filling, so served over lettuce with some crackers, this is a highly satisfying weeknight dinner. To get the recipe, read more