2 tablespoons cornstarch 1 12-ounce piece sushi-grade tuna, cut into four 4 x 1 1/2-inch pieces 7 4-inch round rice crackers, ground to fine crumbs 2 scallions, white parts only, thinly sliced 1.

Serve the tuna salad on bread, crackers, or on top of a leafy green salad. Any leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

Without seed capital, expect to eat canned tuna and crackers when first starting a business, warns Julian Brass, chief executive officer of Notable TV. The Toronto-based company is a sponsorship ...

Place the onions, capers, oil, lemon zest, lemon juice, mustard, Tabasco, salt, pepper and dill (or tarragon) in a bowl and mix to combine. Mix in the tuna. Cover, refrigerate and let the flavours ...