How much should you worry about mercury in tuna and other seafood? Experts weigh in. Credit...Bobbi Lin for The New York Times Supported by By Erik Vance Erik Vance has reported on the fishing ...

Put in the fridge and leave overnight to chill. To make the mayonnaise, put the egg yolks, tuna, capers, one tablespoon of the lemon juice, mustard and sugar in a food processor. Season with salt ...

Greek yogurt, meanwhile, is also creamy and thick with a touch of tanginess, making it a solid substitute in a variety of ...

This creamy salad is typically composed of canned tuna, mayonnaise, mustard, and freshly chopped extras like onion, celery, ...

Canned tuna, Americans' favorite fish, is the most common source of mercury in our diet. New tests of 42 samples from cans and pouches of tuna bought primarily in the New York metropolitan area ...

Mayonnaise is great -- on that we can all agree (except for the mayo haters out there). This condiment can be fantastic in a classic tuna salad -- it's the default choice for a reason -- but ...

Use a fork to flake apart the tuna and mix everything together. Add the mayonnaise, lemon juice, lots of pepper and a little pinch of salt and fold together. Sandwich the filling between the two ...

I love tuna salad, especially when it's made with mayonnaise and sweet relish. But sometimes that's a little too heavy for my stomach. On the hunt for a lighter version, I decided to try Giada De ...

Allow us to make a suggestion: Make a tuna mayo rice bowl. With only three ingredients, you're covering a lot of bases. With the rice, you get a filling, starchy carb that will provide a quick ...