Tuna

These spicy snacks taste even better than nachos, plus the avocado and tuna add a hefty 10 grams of heart-healthy fat.

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.

Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.

The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)

Brik The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.

Fresh, simple, and spontaneous, modern Australian cooking doffs its cap to several different cuisines with an ebullience all its own. From Australian cookbook writer Jill Dupleix comes this Mod Oz version of a fish gyro. Rich, earthy beets and parsley add great flavor to this heavenly sandwich. You'll find lots more Mod Oz recipes in the May issue of Bon Appétit.

Encebollado de pescado This hearty stew combines simplicity with deep, distinct flavors.

I developed this light and tasty Italian-style tuna salad for Parma, an Italian fresh-made fast-food company that had quite a successful run in Philadelphia, including Air Parma at the airport. The salad is light because the tuna is dressed with olive oil and fresh lemon juice instead of the usual mayonnaise. The fresh herbs give it brightness, and the red bell peppers and purple olives make for a colorful and appetizing preparation. The important thing here is to use the tasty tuna packed in olive oil enjoyed throughout the Mediterranean region, rather than the drier, rather mealy white tuna packed in water.

Serve a chilled crisp California Chardonnay throughout the meal.

This variation on vitello tonnato retains the Mediterranean feel of the classic veal dish without all the fuss, and the arresting dark spiral created by the black-olive tapenade filling makes the dish special enough for entertaining.

Taste restaurant is something of an anomaly in Tinseltown: low-key, affordable and friendly; the hostess smiles whether you're wearing Chanel or Old Navy. It's no wonder that stars such as Cameron Diaz and Selma Blair like to dine here. This salad, from chef Cathy Halter, is loaded with omega-3 fatty acids, which may reduce heart disease risk.

Editor's note: The recipe and introductory text below are from Kitchen Sense: More Than 600 Recipes to Make You a Great Home Cook. To read more about the book, click here. The strong Mediterranean flavors in this satisfying sandwich were jointly inspired by a trip to Tunisia and my frequent visits to the original 'wichcraft sandwich shop in New York City.

Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table.

Chef Michael Mina created this dish for Epicurious's Wine.Dine.Donate program. He loves this multicomponent dish because it is the essence of summer.

You'll hardly recognize your zucchini after transforming it into both a crisp topping and a bed of vegetable "noodles."

Self-crowned "BBQ Queens" Karen Adler and Judith Fertig have written more than 20 cookbooks between the two of them, including Weeknight Grilling with the BBQ Queens. Their tuna burger is infused with Mediterranean flavor and topped with a favorite New Orleans sauce.

Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

Adding a flavorful mayonnaise to this pan bagnat — style sandwich gives new appeal to traditional French fare.