This simple recipe combines the creamy texture of eggs, cottage cheese, the savory richness of cream of mushroom soup, Albacore tuna, and egg noodles. Prep Time15 minutesmins ...

While I prefer albacore, other varieties are acceptable, including light and oil-packed tuna. If using oil-packed tuna, you may need to reduce/adjust the amount of mayonnaise in the dressing.

Tuna. Thanks to its flavor and texture, water-packed albacore tuna is the classic choice for tuna salad. I prefer sustainably-caught, wild tuna with a promise of low-mercury levels on the label.

When it’s too hot to cook, it’s time for Albacore Tuna tartare, served icy cold drizzled with refreshing lemon oil, or summer melon and prawn salad with lively chutney-lime dressing.

Chicken breast is a lean, reliable source of protein, but plant- and seafood-based options like textured vegetable protein, ...

In a small skillet, toast the pine nuts over moderate heat until lightly browned, about 2 minutes. Transfer to a medium bowl. Add the tuna, wine and lemon zest, 1/2 cup of the cherry tomatoes and ...

7–8 mushrooms, chopped 1 red pepper, finely chopped 1 large red onion, finely chopped 1 garlic clove, finely chopped 100g/3½oz rocket 3–4 carrots, chopped 146g/5½oz tinned tuna (in brine or ...

Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist ...