The Tuna Salad Recipe to Feed You All Week

For dinner this week, turn fresh tuna flaky and silky by poaching it in olive oil. Then turn it into a salad with roasted vegetables packed with a little heat from a dried chili. It's substantial, but still light—and with a few additional ingredients, you're halfway to dinner for the week.

Here's how to turn this one recipe into a week of meals:

Set yourself up for the week by making the following over the weekend:

• 2 batches of Poached Tuna with Warm Squash, Corn, and Potato Salad, storing the vegetables separate from the tuna.

And stock up on the following ingredients for your weeknight cooking:

• baguette
• pesto ingredients of your choice
• fusilli pasta
• frozen peas
• milk
• heavy cream
• breadcrumbs
• Parmesan cheese
• capers
• bell pepper
• scallions
• fennel
• lemon
• Arborio rice
• more corn!

And now, how to put it all together:

• Grab a baguette, slice it down the middle, and spread on a heaping spoonful of pesto. Load leftover poached tuna with squash and potatoes to make a filling sandwich.

• Make a quick tuna mac by making a cream sauce of milk, heavy cream, and Parmesan cheese and mixing it with the tuna and al dente pasta. Throw in some frozen peas, put the mac in a baking dish, add breadcrumbs on top, and send it to an oven with high heat so the top gets toasty.

• Make a hot gooey open faced tuna melt by loading a thick slice of bread with tuna, capers, bell pepper, scallion, and a soft cheese of your choice.

• Shave a bulb of fennel to the squash, corn, and potatoes to make a lettuce-free salad. Add a squeeze of lemon to brighten it.

• Stick the potatoes, corn, and squash in a tortilla for tacos—or roll them up for enchiladas.

• Prepare a creamy bowl of Corn Risotto and place the tuna on top.

What other ingredients do you poach? Let us know in the comments below!