Tuna Salad Sandwiches

Inspired by Iranians’ love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches — and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.

Makes: 4 to 6 sandwiches

Total time: 5 minutes

2 (5-ounce) cans tuna in water

1/4 cup plus 2 tablespoons mayonnaise

1/2 cup finely chopped sour dill pickles (from 2 small)

1 large celery stalk, finely chopped

1 scallion, finely chopped

1/4 cup finely chopped fresh dill or 1 tablespoon dried dill

1/2 cup fresh parsley, finely chopped

3 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt (such as Diamond Crystal)

1/4 teaspoon finely ground black pepper

4 ciabatta sandwich rolls, split and lightly toasted

Potato chips, for serving

1. Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, scallion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking, if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.

2. Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.

— Recipe by Naz Deravian

Tuna Mayo Rice Bowl

This homey dish takes canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together, and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you’d like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.

Makes: 1 serving

Total time: 5 minutes

1 (5-ounce) can tuna (preferably any variety stored in oil), well drained

2 tablespoons mayonnaise

1 teaspoon toasted sesame oil

1/2 teaspoon soy sauce

1 cup cooked white rice (preferably short- or medium-grain)

Toasted white or black sesame seeds, furikake or chopped scallions, for topping (optional)

1. In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.

2. Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.

— Recipe by Eric Kim