Ashley took us into the world of plant-based cuisine by showing us how to make a remarkable convincing “Faux Tuna Salad” using the humble, yet versatile, artichoke heart.

Pour the tuna and olive oil from the can into a small bowl. Add the peppers, olives, parsley, pine nuts, onions or shallots, ...

Tuna salad is a lunchtime staple, traditionally made with canned tuna, mayonnaise, and perhaps some chopped onion or celery. While this classic version is comforting and familiar, there’s room ...