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Getting your Trinity Audio player ready... From “Where Flavor was Born” by Andreas Vierstad, serves 6 to 8 as a starter, 2 as a main course. Ingredients 2 8-ounce tuna steaks 2 teaspoons ground cumin ...

Preheat grill. In a sauté pan, combine tomatoes, wine, fish stock (or clam juice), garlic and shallots. Place over medium-high heat and cook until most of liquid is reduced. Reduce heat to low and add ...

Boil potatoes in a microwave or saucepan until just cooked. Rinse and leave potatoes to cool. Drain tuna a break up slightly. In a large mixing bowl place potato, tuna, sliced egg, shallots and celery ...

Just like the rest of us, our panelists for the Taster’s Choice food column have been cooking more than ever since March. We asked them for some of their menu suggestions and they sent some great ...

In a pan over medium heat drizzle the oil from the tuna chunks. Saute the onions until soft and slightly golden. Add the garlic ginger mince, and tomatoes and cook until tomatoes become soft. Add ...

Add curry, paprika, cinnamon, ginger, crumbled chicken stock cube and onion. Cook the onion until it is soft. Add tomatoes and tuna and heat through. Into a greased lasagne dish place lasagne sheets, ...

Getting your Trinity Audio player ready... Adapted from “Madhur Jaffrey’s Quick and Easy Indian Cooking,” by Madhur Jaffrey (Chronicle Books). Serves 4. Ingredients 3 tablespoons vegetable oil 1 ...

I didn’t grow up eating fish. Even though Dad used to take us fishing every summer when we were young, for us, it was never about the fish; it was about spending quality time with Dad. If we were ...