This one-pan rice dish with tuna and chickpeas is packed with bold flavor, hearty texture, and wholesome ingredients. Ready ...

The year was 1952, and my mother had just gotten married with little cooking experience under her belt. Armed with a Betty ...

Use Japanese sushi rice for the best texture. Once it all comes together, tins of budget tuna will suddenly feel fun and craveable. If this is your first time, assembling the onigiri can be an ...

Last week, the fresh catch call was tuna ... rice and 3 cups water in a medium saucepan with a tight-fitting lid. Set over medium-high heat and bring to a boil. Reduce heat to medium-low.

Reduce heat to low and simmer, covered, for 20 minutes or until cooked; small steam holes should appear on the surface of the rice. Combine onions, tuna, mirin and soy. Divide rice among 4 bowls.