Tuna

When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

The thinly sliced radishes and carrots in this healthy lunch salad get extra crispy, thanks to a quick soak in an ice bath.

Chipotle aioli and sushi-grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.

In search of a classic tuna melt? This is the best we've tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

In addition to the tuna, the leeks and garlic are also grilled, giving this simple Mediterranean-inspired pasta sauce complex flavor.

Like most recipes in this book, this salad can be altered endlessly and tweaked to your liking. Have a cup of kale left over from dinner? Dice it and mix into your fish salad for an added boost of flavor, fiber, and vitamin K. Or try adding some of your favorite hot sauce to this recipe and serve it on whole grain crackers as a snack or hors d'oeuvre. The options are endless.

This is a heretical bastardization of salade niçoise and salade aux lardons, whole-grains style. I like the cracked green wheat called freekeh here because its faint grassy, oceanic aroma complements the tuna so well, but regular cracked wheat or, really, any other whole grain would work well too. Instead of bacon lardons (if I'm making a salad, it very often means I don't want to have to cook anything fresh), I use similar-size strips of sun-dried tomatoes, whose texture, when softened a bit in the dressing, at least vaguely recalls that of lardons.

Oil-Packed Tuna, Hard-Boiled Egg, Roasted Fennel, Tomatoes, Tapenade and Greens Lots of cookbooks offer creative ideas for kids' lunches, but what about the rest of us? Lunch can get tiresome for adults, too, so I decided to create a few sandwich recipes for an older crowd—ideas that will get you out of your same-old-sandwich rut, amp up your midday nutrition, and energize you for the demands of the afternoon. If you want a change of pace, this recipe is for you! It's basically egg salad dressed up for an evening out, and it's absolutely delicious! It's loaded with omega-3 fatty acids that keep the brain sharp and help performance, plus protein from the tuna and egg and antioxidants from the fennel; the flavor is over the top! Cook the fennel over the weekend, so you have it on hand to enjoy during the week.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

This quick, easy, and delicious recipe features a seared whole piece of tuna loin that's seared on a grill and then cut into slices and slid into brioche buns. Okay, so these are also technically sandwiches. If you're wondering why these slides are here instead of in the sandwich chapter, there are two reasons. The first is that Anders thought there needed to be a tuna option in Tuesday-Night Tuna. But the other reason is less pedantic: these are easy to make on a weeknight and make a fantastic dinner for four. Anders serves these with Pike Place Fish Smoked Walla Walla Onion Tartar Sauce, but you can serve it with any tartar-style sauce.

The combination of plump fresh fish, juicy red bell peppers, sweet onion squares, and pungent cilantro makes for an eye-catching presentation. For additional color, thread yellow, orange, and green bell peppers onto the skewers, or you can tame the heat with thick peach slices. And feel free to swap wooden skewers for the metal variety; just be sure to give them the requisite pregrilling soak of about 30 minutes. Serve these lively kebabs with a simple green salad.

The crisp beans and potatoes can be cooked an hour ahead and kept at room temperature, but toss the potatoes with the dressing while they are still warm. To soak up any extra herbed garlicky goodness, serve with the Garlic Bruschetta.

The classic tuna sandwich gets a healthy makeover with this Italian-style recipe that replaces mayo with a luscious cannellini bean spread. The garlicky mixture, when layered with watercress, gives the flaked tuna an unexpectedly delicious taste. Adjust the lemon juice and garlic that go into the beans to your taste and then spoon onto a crusty piece of rustic Italian bread or a panini roll.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Classic salad, meet the open-face sandwich. Our version includes garlic-scented toast and a versatile, new-school egg salad made with cottage cheese, parsley, and capers.