These little Tunisian briks filled with potatoes, hard-boiled eggs and tuna mean holiday tables to me. The crunch of the pastry gives way to a soft, melting filling, a recipe to try and add to your appetizer spreads or buffets.

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.

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.

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

A pizza with a thick, soft crust. You can vary the topping to suit your mood; what makes it special is that it’s a pizza without cheese. I’ve listed as suggestions the most traditional toppings and the ones we love. Naturally kosher and parve.

The savory cake (cake salé), here with tuna and olives, is a classic you never get tired of and one you can vary endlessly. You can use this recipe as a base and adapt it however you like.

Here is a recipe for tuna tartare with mango, very fresh and full of flavor. It is always a big hit and is perfect for an appetizer served in small glasses or as a pretty starter.

Pani puri, little crispy Indian shells filled with a tuna and mango tartare, make a very fresh and flavorful bite-sized appetizer. They are always a big hit!