Put a dollop of tuna salad on a salad of lightly dressed greens, or serve it in a bowl garnished with extra parsley alongside buttery crackers for or pita chips for a crowd-pleasing, DIY appetizer.

Two 6-ounce cans white meat tuna packed in water, drained. 2 tablespoons minced celery. 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained.

Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.

To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes.

Two 6-ounce cans tuna packed in water, drained and flaked. 1 cup frozen peas, thawed. Topping: 2 tablespoons unsalted butter, melted. 6 tablespoons finely crushed butter crackers (I like Ritz)

Cut the tuna into 1/4-inch dice and transfer to the chilled bowl. Dice the avocado as you did the tuna and add to the bowl along with the cucumber and green onion. Pour over the dressing and toss ...

In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt ...