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 ...

According to Smithsonian, tuna salad sandwiches originated in the 19th Century as a way to avoid wasting food. “Scraps of chicken, ham or fish from supper would be mixed with mayonnaise and served on ...

At an all-you-can-eat Japanese food expo in Manhattan, thousands lined up to witness the ceremonial carving of an enormous bluefin tuna — and ... up “the biggest salad ever” and seeking ...

The inaugural UK Bluefin Tuna Championship is set to be held this weekend. The event is the first ever catch-and-release bluefin tuna tournament held in the UK. In partnership with skippers and ...

She joined The Food Network in 2002 and over the years put out the shows, including Everyday Italian, which won her a Daytime Emmy for Outstanding Lifestyle Host, Giada's Weekend Getaways ...

For Italian-style tuna tartare, the olive oil you choose is also important. Opt for a finishing olive oil rather than one made for cooking. There are other ingredients you can add to conjure up ...

AGRICULTURE Secretary Francisco Tiu Laurel Jr. stressed the need to confront significant challenges that threaten tuna stocks such as climate change, overfishing, and illegal fishing practices.