Is it science? Is it wizardry? I don't know, but it’s so satisfying and delicious with everything. I always thought rice ...

Add the drained tuna to the bowl and fold through the mixture. Add the finely sliced whites of the scallion to the mix. Reserve the greens of the onion to garnish the rice bowls. Taste and season ...

Canned tuna is appreciated as a versatile ingredient as it can be matched with vegetables, used for sandwiches or added to an omelet. We will be putting it into the rice cooker as "takikomi gohan." ...

Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes.

Paul Hollywood’s version of the French salad Niçoise comes with slices of fresh tuna steak and fougasse bread topped with homemade tapenade. To make the tapenade, combine everything except half ...