Early in 1910 canned tuna began to be widely available in the U.S. Before that, tuna wasn't really on the American table as it was considered an exotic fish.

Before tuna became a staple in pantries across the United States, sardines were the reigning canned fish of choice. Sardines had a strong, oily flavor and often came packed with bones—traits that are unappealing to some. As American tastes shifted toward milder, less exciting flavors, the market for sardines began to shrink.

Overfishing and changing ocean temperatures led to a real decline in the sardine populations by the 1940s, further contributing to their fall from flavor.

The development of canning technology and the plunging sardine popularity led tuna to become a household staple. Tuna was viewed as a modern, clean, and convenient source of protein—an alternative to leftovers or heavy meats. Tuna Salad as it turns out is the youngest of the "salad sandwiches".

Chicken salad—its origins go back to at least the mid-19th century in the United States. One of the earliest documented versions of American chicken salad appeared in 1863, thanks to a man named Liam Gray, who worked for Town Meats in Wakefield, Rhode Island.

Gray made a simple but elegant dish by combining leftover chicken with mayonnaise, tarragon, and grapes. It was such a hit that it became the store's best-selling item and eventually turned Town Meats into a delicatessen. While similar dishes had existed in Europe, particularly in French cuisine where cold chicken was often dressed in mayonnaise or other sauces, Gray's version helped make chicken salad a mainstream part of American food culture.

And then there was salmon salad. Think of salmon salad as the "missing link" between old-school preserved fish traditions and the modern lunch-counter classics we know today.

Canned salmon started showing up in the U.S. in the 1860s, with canneries popping up along the West Coast, especially in Alaska and the Pacific Northwest.

Wild salmon from the region was abundant, and with the rise of industrial canning, it became one of the first mass-distributed canned proteins in America, long before tuna entered the scene.

Canned salmon was marketed to housewives as a nutritious, shelf-stable, and affordable protein. Ads from the late 19th and early 20th centuries often suggested using canned salmon in cold salads, casseroles, or fish loafs.

Salmon salads were served on lettuce leaves, stuffed into tomatoes or avocados, or pressed into decorative gelatin molds for special occasions—a very Edwardian/Victorian-era approach to entertaining.

The birth of tuna salad followed chicken and salmon in the 1910s and '20s. Tuna became the go-to because it was cheap, shelf-stable, and required no cooking. By the 1930s, tuna salad recipes were common in cookbooks and newspaper food columns.

Enter the Tuna Sandwich! Just like they did with chicken, salmon and egg salad, the desire to put tuna salad between 2 slices of bread was inevitable.

In the 1940s the tuna salad sandwich became a lunchbox classic and especially during WWII when meat rationing made alternatives like canned fish more prevalent.

The tuna sandwich was seen as quick, filling, and middle-class-friendly, making it ideal for working families.

And then the tuna melt, with melted cheese on grilled bread, became popular in the 1950s and '60s, adding a hot twist to the cold classic.

Over time, people experimented with add-ins like hard-boiled eggs, pickles, mustard, and curry powder.

Tuna Salad has been popular from its inception and still graces menus across the country.

There are zillions of reasons to eat canned tuna. Ease of success, good protein, low calories and speed. Perfect!

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We might have had our Mom's version, cafeteria, or diner version of a tuna salad sandwich that we think is the best. Me personally, I can't remember one I haven't liked.

Canned tuna followed lobster, crab, and salmon into the sandwich along with the "dressings" that were common at the time. Classic recipes might have included eggs, apple, red onion, or shallots, along with lemon juice.

We've changed it up, replacing the onion and salt with Yuzu Kosho, and the juice with Lemon Olive Oil.

We chose to use Lummi Island tuna as it's cooked in its own juices, with no added oil. The Lemon olive oil then adds a bit of moisture and a distinct flavor note of citrus.

The Yuzu Kosho adds its own citrus bite, salt, and a touch of spice. All together it makes a tuna salad sandwich that's pretty darn tasty without deviating too far from our childhood memories.

See the Easy Tuna Fish Salad Sandwich Recipe here!

The ever-versatile Piquillo Pepper is perfect for stuffing with your favorite amazing tuna.

See the Piquillo Peppers Stuffed with Tuna and Capers Recipe here!

This can of Ortiz Benito del Norte tuna is the perfect size for lunch! We love the shape of the can, which fits easily in the palm of your hand. Opening it reminds us of those romantic (fantasy or real) wicker basket picnics in a green field in your locale of choice.

It is one of the most reliable tuna's in a can you can have. It fits in your jean pocket, front or back! In the glove box or in your backpack! A definite can for your run bag or earthquake prep kit!

Bonito Del Norte (White Tuna) is a homemade specialty of Ortiz. These are authentic Spanish white tuna; they appear annually in the waters in the Bay of Biscay in the Cantabrian Sea.

The Bonito del Norte is the most prized of the tuna family, appreciated for its pure white flesh, delicate texture and superb taste.

Line caught, within a 24-hour period of being caught, large chunks of delicious fish are cooked in seawater and the loins are hand-packed in quality olive oil to preserve the tuna's highly-prized flavor, and left to mature in the can for at least three months.

This aging process helps ensure that the product is moist and delicious when finally opened for a perfectly lovely picnic lunch!

Shop now for Ortiz Bonito Del Norte Tuna Tin!

So incredibly simple and easy to make. Boil water, cook the pasta, heat the oil and capers, add the pasta to the pan, toss to coat, and crumble the tuna on top. Perfect when it's just you and a good book, or at a table for two.

So Simple!
"I had to read it twice to make sure it was as easy as it sounded. This is so good, so simple and clean up is as easy as prep and execution. I added a squeeze of fresh lemon, and a dash of ground bacon. Delish!"
-- Ali

See the Pasta Tuna Capers Recipe here!

E. Salis is a family-owned company based on one of the islands off the southwest coast of Sardinia, Italy. Established in 1983, it specializes in the preparation of Mediterranean fish, notably its "Red Tuna" (Tonno Rosso or Tonno di Corsa), which is considered one of the most exquisite tuna species.

The company fishes exclusively in the Mediterranean Sea between May and June, adhering to strict EU regulations that limit fishing to a 30-day window each year. During this period, only 21 boats in Italy are authorized to fish bluefin tuna, and each vessel has a specific quota to ensure sustainable practices.

After the catch, E. Salis ages the tuna for six months and preserves it in olive oil, a process that enhances its flavor and texture.

The company emphasizes traceability, with each jar of their tuna bearing an identity code that tracks the origin of the fish, ensuring transparency and accountability in their operations.

Shop now for E. Salis Sustainably Caught Blue Fin Tuna - Tonno Rosso here!

A variation on Marcella Hazan's classic recipe—Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio (or Carnaroli) rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal.

See the Tuna & Caper Rice Stuffed Heirloom Tomatoes Recipe here!

Olasagasti Yellowfin Ventresca Tuna is a premium product from Conservas Olasagasti, a Basque company with a rich heritage in seafood preservation.

The company traces its origins to the late 19th century when Salvatore Orlando, an Italian from Sicily, introduced traditional salting techniques to Spain's Cantabrian coast. He married Simona Olasagasti, a Basque woman, and their descendants continued the family tradition, leading to the establishment of Conservas Olasagasti.

Today, Matteo Orlando, their grandson, upholds the artisanal methods passed down through generations.

The Yellowfin Ventresca, or belly cut, is considered the most flavorful part of the tuna due to its high-fat content.

Olasagasti sources its tuna from the Cantabrian Sea, known for its pristine waters and rich marine biodiversity. The company employs sustainable fishing practices, using traditional hook-and-line methods to ensure minimal environmental impact.

The tuna is hand-packed in extra virgin olive oil and salt, preserving its delicate texture and rich flavor.

Shop now for Olasagasti Yellowfin Ventresca Tuna here!

Tuna, Black Nicoise Olives and green beans will make this salad spring into summer! Be sure to use the very best olive oil you can!

Salade Nicoise is a classic French dish that originated in the city of Nice on the Cote d'Azur. Its roots date back to the late 19th or early 20th century, when it was considered a humble, local salad made with simple ingredients typical of the region—like tomatoes, anchovies, olives, and olive oil. Originally, it didn't include cooked vegetables; it was strictly raw and local, often referred to as "the poor man's salad."

Over time, the salad developed and became more elaborate. By the mid-20th century, chefs outside of Nice began adding ingredients like boiled potatoes, green beans, and even canned tuna or hard-boiled eggs, which caused quite a bit of controversy among purists in Nice.

Today, there are two "versions", the traditional Nicoise style (raw veggies, anchovies, no cooked ingredients), and the more widespread international version (which includes tuna, potatoes, green beans, and eggs).

See the Salade Nicoise Recipe here!

Delicately placed anchovies in a jar in olive oil. Pleasant, pleasing, perfection, the anchovy.

This little fish is a small, warm water relative of the herring, a Northern European staple. And just as the peoples of the north salted their herring to preserve them, the anchovy has long been salted by fishermen and packers in the Mediterranean, where it is a staple.

Shop now for Scalia Anchovy Fillet in Olive Oil!

This classic recipe is simple, fast and easy. Capers and tuna are often added as well.

See the Bigoli in Salsa Pasta with Anchovies and Onions Recipe here!

Bigoli is a traditional pasta from the Veneto region of northeast Italy, and references to Bigoli date from the mid-1400s.

In 2002, Pastificio Sgambaro reintroduced its bronze-drawn Bigoli in three versions: Mori, Bianchi e Sottili, and al Radicchio Rosso. They gave these amazing pastas the name "Bigoli Nobili" to pay tribute to the best culinary traditions of the Veneto region.

Sgambaro "Mori" (dark) is made from the best durum semolina grown in Italy. The spaghetti Bigoli Nobili Mori pasta is slightly darker and denser than most pasta, and its surface has a rougher texture, perfect for encouraging sauces to cling - and the taste is special!

Shop now for Bigoli Nobili Mori Spaghetti Pasta - Sgambaro!

One of my father's favorite desserts. When looking for any recipe that one would consider "comfort food", we always turn to Marian Burros' book, "Cooking for Comfort" first.

See the Pineapple Upside-Down Cake Recipe here!

This crushed black molasses sugar is perhaps the most lovely sugar in the world available today.

This sugar is from the southern most island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei.

This small island is just 1270 hectares (3,138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours.

The island is a destination for holiday makers and is known for its relaxing island life.

It is also here that this very special molasses brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice.

Sugarcane is one of the healthiest foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immune system. It is rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids.

Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is known for preventing high blood pressure, arterial sclerosis, and keeping you calm.

Kokuto molasses brown sugar can help with dehydration, infections, and can even fighting a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health effects.

Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and traditional production methods are used. Just seven of the islands grow sugar cane.

To taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect sugar to be. It is almost savory, with hints of molasses, earthy tones, and even a rich subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints.

It is most often used for savory dishes like noodle soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar.

How great is this? Pop some sugar and get healthy!

Shop now for Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island!

Or bake in the oven.

This recipe came from the need to make a chicken recipe full of flavor that was easy and fast to construct.

Place baking sheet large enough to hold all the chicken, with space between, in the oven, and pre-heat to 350F...

See the Harissa & Kefta Chicken Thighs in the oven Recipe here!