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Tuna occupies an odd spot in the American food consciousness. We tend to think of it as either a humble canned good—bone-dry and flavorless unless it's cut heavily with mayo—or a luxury seafood to be ...

Add Yahoo as a preferred source to see more of our stories on Google. The dish will be super-hot, so take care when getting it out of the oven … Alice Zaslavsky’s tuna niçoise mornay.Photograph: ...

Pretend you're at a sushi restaurant and make these economically savvy towers of tuna, rice, avocado, and wasabi-spiked shishito peppers at home.