Once you've opened the can, dull, mushy coloring, black ... canned tuna will only last another day or two. The bottom line ...

Instead, Shoults uses a simple seasoning of fresh ground, black pepper ... serving with grilled tuna. "Since tuna is so meaty, it's best to choose a light side," says Robbie Shoults.

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 ...