Tuna Mayo Rice Bowl

This dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together, and toasted sesame oil lends incomparable nuttiness.

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

— Recipe by Eric Kim

Blistered Tomato Dressing

A vinaigrette can be as simple as an emulsion of oil and vinegar, but a memorable one carries flavors that hint at the season. This one, featuring charred tomatoes, is perfect for summer.

Makes: About 2 cups

Total time: 20 minutes

1 pound tomatoes (about 3 medium) or 2 pints cherry tomatoes

1 shallot, peeled and minced

2 tablespoons sherry vinegar, plus more to taste

1/2 teaspoon red pepper flakes (optional)

1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

1. Heat a broiler to high. Place tomatoes on sheet pan and broil until skin is charred and peeling, about 6 minutes. Flip and char the other sides until tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.

2. When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.

3. Use immediately or refrigerate in an airtight container for up to 2 days. Serve over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.

— Recipe by Yewande Komolafe