from crudo to tuna confit (a worthy upgrade to kick that canned tuna out of your cupboard) to steak-style, with a crunchy sesame crust. Robert DiGregorio prefers to keep things simple, fresh ...

And if you’re looking for a new summer salad recipe, why not try Pizarro’s Russian salad with homemade confit tuna. While the recipe is more process-heavy, making your own mayonnaise and ...