José Andrés' tuna empanada recipe uses store-bought puff pastry and canned tuna in olive oil to make things simpler for home cooks. For a classic Spanish combination, the tuna is mixed with ...

Set aside to cool. Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt.

The only thing better than a Japanese-style snack is one paired with a whisky highball. In partnership with Suntory Toki Whisky, Joji chef Paul Farag shows us how to make his inventive dish – and the ...