Cooking Tuna, Uncanned and Caramelized A childhood trick involving a splash of fish sauce and a sprinkle of sugar turns those dollar store cans into something transcendent. Story: An Uong
Cooking Tuna Confit Is Samin’s Sleeper Hit Poaching fish low and slow in olive oil is the key to better flavor, texture, and a superior tuna sandwich. Story: Daniela Galarza
Let's Talk About American Food A Second Look at the Tuna Sandwich’s All-American History How Japanese-Americans helped launch the California tuna-canning industry—and one of America’s most beloved sandwiches. Story: Mari Uyehara
