With its rainbow of colors and plethora of textures, Niçoise Salad makes for a fun outdoor brunch. In this updated take on the southern French classic, the canned tuna and anchovies are substituted for fresh Yellowfin tuna that's been cured with anchovy paste. The curing process not only preserves the tuna by drawing out moisture and adding salt, it also infuses the tuna with all the umami from the anchovies. Seared and sliced, the tuna becomes a mild ham that pairs marvelously with the platter of vegetables.

This updated take on the humble Tuna Melt comes together relatively quickly and yet it makes for an impressive brunch dish for a crowd. Somewhere between a Croque-monsieur and a Tuna Melt, the sandwich is built on a thick crusty slice of bâtard with a fresh tuna salad with capers and celery mounded on top. Covered in aged Comté, and served with a zingy lemon aïoli, this is how the French would do a Tuna Melt.

Sockeye salmon is intense, not just in color, but in flavor as well. With a firm creamy texture and umami by the boatloads, it's perfectly suited for making ceviche. This stunning take on the classic, takes inspiration from Southeast Asia with morsels of sweet mango, citrusy lemongrass, and a colorful confetti of peppers, red onions and cilantro. Once you add the dressing, the acidity of the lime juice will begin denaturing the proteins in the salmon which will give it a cooked appearance (though it is not actually cooked in a food-safety sense). Since Luxe Gourmets sockeye salmon has been DreamFrozen to render it safe to eat raw, my recommendation is to serve this as soon as it's been dressed to preserve the raw texture of the salmon. If you prefer the texture of a more traditional ceviche, let this marinate in the refrigerator for a few hours before serving it.

This verdant risotto uses a savory vegetable stock as its base and is finished with the intense color and aroma of fresh basil juice. The last minute addition of some pecorino romano not only adds body but boosts the glutamic acid content of the risotto making it the perfect base to serve the buttery ōtoro (tuna belly) on. By torching the surface of the ōtoro, it melts most of the fat in the tuna making each bite dissolve into a rich pool of briny flavor that's a perfect compliment to the herbaceous risotto.

This playful take on yakitori combines the sweet smoky notes of Tokyo Negi with melt-in-your-mouth tender cubes of Bluefin tuna chūtoro. Chūtoro, which comes from the belly section of the tuna has some great marbling, which keeps the skewers from getting dry. By searing the negi first, and using a very hot grill the tuna comes out a perfect medium rare while the negi takes on just a hint of smoky char. If you can't find Tokyo Negi (a.k.a. Tokyo Onion), you can use the white part of large scallions.