Steak au poivre is a French classic; here I’m giving you a tuna steak version with a creamy, seriously addictive peppercorn sauce. It’s a meal that’s both festive and very quick to make.

After the tuna steak with pepper sauce, here is a Japanese-style soy tuna steak, fragrant and gently spicy thanks to ginger and wasabi, to serve with stir-fried Asian vegetables and rice or quinoa.

Today I’m sharing a twist on the classic pasta carbonara, made with salmon. As in the traditional recipe, there’s no cream in the dish, just egg to bind everything together.

Tartar sauce is the perfect partner for fish, cold meats like roast beef or grilled meats, or a delicious fish burger. The secret to getting it right, just like mayonnaise or rouille sauce, is to have all the ingredients at the same temperature.

Honey mustard dill sauce is a Scandinavian classic found in both Sweden and Denmark. It is the perfect partner for the famous gravlax, and for fish in general. This kosher version is parve.

Rouille is the perfect partner for your fish soup. The secret to getting it right, just like with mayonnaise, is making sure all the ingredients are at the same temperature.

Peppercorn sauce is one of the essential sauces of French cooking, served with meat and even with fish, as in this delicious recipe for tuna steak with peppercorn sauce. Today I’m sharing a dairy-free peppercorn sauce, perfect with your meat dishes, especially a roast beef.

Pasta del mare is an Italian classic usually made with seafood. Since I don’t eat it, here’s my excellent take on it, made with fish (shrimp and scallop substitutes). If you like, you can also add some smoked salmon. It’s kosher and parve.

After the ricotta and spinach lasagna and the Passover meat lasagna, here is a new lasagna recipe, just as delicious: tuna lasagna with mozzarella and tomato sauce.

Smoked salmon pasta, a festive dish that comes together fast. The secret, as is so often the case, is good ingredients - a quality smoked salmon that isn’t too salty. A dairy recipe.

Tender in the middle, lightly golden on the outside, these fish balls simmer in a fragrant coconut sauce with lime and curry.

Crispy, tender shrimp fritters (I use kosher imitation shrimp), just like at a Chinese restaurant.

To make this trio of tuna and salmon tataki, you will need nice thick steaks, which are tastier than thin slices and will not dry out.

Herb-crusted salmon is a salmon fillet topped with a crispy, fragrant layer. It looks beautiful on the table and is endlessly adaptable to your tastes and cravings, so it is bound to become a staple.

A delicious shallot and white wine cream sauce that goes beautifully with any white fish.

This recipe for red mullet fillets is perfect for sunny days. Quick to make, chermoula (or derssa) is a marinade usually used with grilled fish and meats, and it brings a delicious flavor to this dish.

Perfect as an appetizer or a starter, tuna rillettes are always a hit. They’re easy to make, light and full of flavor. Here they are served in endive leaves, a lighter option than toasted bread. This recipe is kosher and dairy.

A variation on my tuna rillettes, here’s a delicious recipe for sardine rillettes. Perfect for appetizers and for using up that can of sardines cluttering your pantry.

Tuna and tomato quiche is a delicious “pantry” quiche that will please everyone in no time at all.

This delicious salmon quiche, full of flavor and fragrant with herbs, is just as good warm as it is cold. It’s a variation on the white fish and mushroom quiche and the zucchini and ricotta quiche.

This white fish quiche is excellent, and ideal when all you have is a little bit of fish left in the freezer.