Plus: The chocolate bars we want all the time.

View this email in your browser | Manage newsletter preferences

COOK THIS NOW

This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce—this gives the pasta an excellent nutty flavor.

VIEW RECIPE

What We're Talking About

One of canned tuna recipes is this vibrant carrot and radish salad.

27 Canned Tuna Recipes That Go Beyond Tuna Salad

There’s so much this convenient canned fish can do. Read More ►

Photo of a variety of Honey Mamas Cocoa Truffle Bars

You'll Want to Take These Creamy, Honey-Sweetened Bars Wherever You Go

Honey Mama’s raw chocolate bars are truffle-meets-fudge goodness. Read More ►

Photo of smoked oysters eggs spread on toast with a butter knife. A jar of oyster eggs, a tin of oysters, and a napkin on the side.

Deviled Eggs, but Make It a Spread

The less fussy, just as delicious way to eat deviled eggs on toast. Read More ►

Sponsored

The Most Sold Out Pan on the Internet is Back in Stock

Our Place’s Always Pan is back in stock for a hot second. Get yours now before they’re gone again. Learn More ►

Trending Recipes

Image may contain: Spaghetti, Food, Pasta, Dish, Meal, and Noodle

Spaghetti With Tuna, Tomatoes, Capers, and Basil

View Recipe ►

Photo of smoked oysters egg spread with a lemon wedge and a jar of oyster eggs on the side.

Deviled Egg Spread Toast With Smoked Oysters

View Recipe ►

Image may contain: Burger, Food, and Plant

Green Goddess Tuna Salad Sandwich

View Recipe ►

Labne Deviled Eggs With Paprika and Ginger

View Recipe ►

Image may contain: Food, Bread, Plant, French Toast, Toast, and Breakfast

Deviled Egg Salad

View Recipe ►

Niçoise two ways: one with oil-packed tuna, potatoes, and cucumbers; the other with lentils, asparagus, and tomatoes—both with olives, boiled eggs, and capers. This works as a canned tuna recipe, too!

Any Way Niçoise

View Recipe ►

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.

View our Privacy Policy | Unsubscribe