The tuna melt has been a lunchtime staple at diners for decades, but the true origin of this American sandwich is somewhat of ...

Small changes can make a huge difference, so you don't have to think too far outside of the box when it comes to upgrading ...

Tuna melts need to strike the balance between crisp-but-not-burnt bread and melty cheese, and a simple kitchen accessory ...

Gochujang's spiciness can vary like kimchi, but it is usually used to add a fiery edge and umami punch. While kimchi can be added cold in the tuna melt before being grilled, it can also be fried ...

Tip the tuna into a bowl with the spring onion, red onion and cheddar. Use a fork to flake apart the tuna and mix everything together. Add the mayonnaise, lemon juice, lots of pepper and a little ...

Top tuna with cheese, packing it on generously, and slide sandwiches under broiler. Broil until cheese melts and bubbles, 4-5 minutes. Remove tuna melts from broiler and serve immediately.

Depending on the size of your tuna fillet, you can cut it into thin escalope slices, thick steaks or leave it whole and slice after cooking. When I have a fresh chunk of tuna, I like to cook it ...

Kim Terakes has sidestepped the issue by re-inventing the nicoise for the barbecue, using fresh grilled tuna and adding some capers to sharpen up the dressing.

Tuna is widely available, but can sometimes see a dip in availability due to the monsoon season and where the tuna has been landed. Various types of tuna – particularly yellowfin and skipjack ...