Calling all foodies! Here's the menu for Taste of Cincinnati 2024
Costco Shoppers Are 'Obsessed' With This New Deli Find Perfect For Lazy Weeknight Dinners
Costco Shoppers Are 'Obsessed' With This New Deli Find Perfect for Lazy Weeknight Dinners originally appeared on Parade.
Supermarket sushi tends to get a bad rap, but we're here to change that. Sure, quality when it comes to raw fish is wildly important, and of course, you wouldn't go around eating just anyone's spicy tuna roll, but there are some ways to tell if what you're getting is a premium product or is better off reserved for mince meat. For starters, if you're purchasing the ingredients to make sushi from scratch yourself, you'll want to double-check that it's listed as sushi grade to be on the safe side.
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Contrary to popular belief, sushi-grade fish is actually frozen first to ensure that any parasites die before making it to your plate. That being said, you'll still want to carefully examine your tuna or hamachi before committing to eating it raw. Another fool-proof method is to get your fish butchered fresh by a fishmonger, but not every grocery store offers that service, and the aforementioned rules still apply. In the case of Costco, you could just pick a ready-to-eat poke bowl and trust that the pros at the larger-than-life warehouse club know a thing or two about serving the highest quality seafood.
Related: Costco's 'Dangerously Addictive' $12 Summer Snack is Selling Out Fast
Lucky for us, Costco just dropped delicious-looking Ahi Tuna Poke and @costcobuys is sharing all the deets. The tantalizing bowls come in either spicy poke or wasabi flavors and feature chopped ahi tuna, scallions, and other various toppings. Neither one comes with rice, but at just about $20 per pound, you'll have enough to feed at least three people for less than $7 a piece. Judging by the response from fans, it might be even better than you think.
"Sooooo good😍," said one shopper. "OBSESSED," exclaimed someone else. Sounds like a ringing endorsement if you ask me. Sure, it may not compare to the poke at your local sushi spot, but at the very least, it's bound to be delicious.
Related: Costco is Selling High-Quality Burger Patties for just $26 and Shoppers Are Clearing The Shelves: 'Picking Those Up Today'
Costco Shoppers Are 'Obsessed' With This New Deli Find Perfect for Lazy Weeknight Dinners first appeared on Parade on May 29, 2025
This story was originally reported by Parade on May 29, 2025, where it first appeared.
7 Ways To Turn A Can Of Tuna Into Lunch (or Even Dinner)
By Ali Slagle
For The New York Times
Canned tuna can swim alongside so much more than mayo. Salty from the sea but not too fishy, it brings a lot to meals, with its juiciness and substantial yet delicate flakiness. It's also pantry-friendly, budget-friendly and good for you. Here's how to zhuzh up a can of tuna for a school of quick, flavor-forward dishes.
Tuna is rich, oily and salty, and tomatoes are anything but, which means that their sweet-and-sour juices can energize a can of tuna in raw or cooked form, like in this Spicy Tuna and Avocado Tostada. (Armando Rafael / The New York Times) 1. Add tang with tomatoesTuna is rich, oily and salty. Tomatoes are anything but, which means that their sweet-and-sour juices can energize a can of tuna in raw or cooked form. Chop a plump one for tuna salad, or cook some down for a sauce.
Cover your tuna salad sandwiches with a few (or more) chips. (Linda Xiao / The New York Times) 2. Crumble potato chips on topPotato chips are fun to eat, of course, and they play a pivotal role when paired with tuna, whose tenderness needs something to keep it from being too sleepy. Enter chips, which take tuna sandwiches, casseroles and more from retro to timeless with their crisp texture.
Instead of draping a Niçoise salad with basil and anchovy-lemon vinaigrette, instead mix them into the dressing. (Christopher Testani / The New York Times) 3. Double up on brineIf tuna were a pop star, briny ingredients like capers, olives, pickles and kimchi would be its backing vocalists, lifting up its briny qualities. Together, they reach high notes of tang and salt. So if your tuna dish seems quiet and drab, look to the condiments in your fridge door to help it stand out.
Raw onion provides necessary crunch to an easily assembled salad of tuna, tomatoes, onion, vinegar and oil. (Andrew Purcell / The New York Times) 4. Scatter with raw sliced onionThe tiny bits of raw onion bring excitement to tuna salad, bursting with juicy crunch and spicy kick in an otherwise creamy salad. But more is more: By cutting the onion in long, slender slices, you'll get bigger wallops.
Mash together beans, tuna, milk and aromatics for a comforting, one-pan Tuna-White Bean Casserole. (David Malosh / The New York Times) 5. Add creaminess with white beansWhite beans can support the more assertive ingredients in a dish. They add creamy bites to salads, or they can be literal support, mashed into patties for frying and casseroles.
For a Tuna Mayo Rice Bowl, stir together tuna, mayonnaise, sesame oil and soy sauce. (Julia Gartland / The New York Times) 6. Dot with toasted sesame oilToasted sesame oil is made by extracting the oils from slowly roasted sesame seeds. Even in minuscule doses, it adds a nutty, silky savoriness to whatever it touches. In the presence of sesame oil, tuna tastes fuller and richer.
The yogurt and cucumber in the Greek sauce of a Tzatziki Tuna Salad is not unlike the mayonnaise and pickles in deli-style tuna salad. (Linda Xiao / The New York Times) 7. Shingle cucumbers for juicinessCan you really enjoy a tuna sandwich without a pickle spear alongside? The pickle jolts with brine and salt, but it's also, at its heart, a cucumber, which is juicy, crisp and sweet — all things tuna is not. That's why the two work well together (opposites attract and all that).
Tuna Salad SandwichesInspired by Iranians' love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches — and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping.
Makes 4 to 6 sandwiches
INGREDIENTS2 (5-ounce) cans tuna in water
1/4 cup plus 2 tablespoons mayonnaise
1/2 cup finely chopped sour dill pickles (from 2 small)
1 large celery stalk, finely chopped
1 scallion, finely chopped
1/4 cup finely chopped fresh dill or 1 tablespoon dried dill
1/2 cup fresh parsley, finely chopped
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon finely ground black pepper
4 ciabatta sandwich rolls, split and lightly toasted
Potato chips, for serving
DIRECTIONS1: Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, scallion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
2: Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.
Recipe by Naz Deravian.
The Best Sushi Restaurants In The DC Area
Dear Sushi location_on 200 Massachusetts Ave., NW Skipjack and kanpachi nigiri at Dear Sushi. Photograph by ShotbyEM. Chef Makoto Okuwa's love letter to sushi is an $85 dinner omakase with snacks, a pair of hand rolls, nigiri, and a bite-size fruit-shaped dessert. The rustically sliced nigiri are presented in dueling old- and new-school styles—think a piece of bluefin tuna marinated in soy, alongside another adorned with torched uni and a touch of leek-miso paste. À la carte sushi, sashimi, and hand rolls are also available, as is a condensed $42 "omakase express" lunch. Back to Top Kaz Sushi Bistro location_on 1915 I St., NW Kaz Okochi's 26-year-old Foggy Bottom dining room isn't the most exciting vibe, but no matter—the place has a lot to offer. Go heavy on the lineup of nigiri, which are creative without being showy. Seared salmon belly with soy-lemon sauce is a luxe bite, while a slice of Faroe Island salmon is jazzed up with mango purée, and tuna is paired with a dab of kalamata olive. The place does a robust takeout business, especially at lunch, when the bentos centered around teriyaki or tonkatsu are a terrific deal. Back to Top Kenaki and Kema location_on 706 Center Point Way, Gaithersburg11325 Seven Locks Rd., Potomac Kenaki's rolls include the Donkey Kong, with eel and plantain, and the Old Bae, with lump crab. Photograph courtesy of Kenaki. Love a spicy tuna roll? These brother-and-sister-run counter-service restaurants in the Kentlands and Cabin John are your spots. At both, menus from Raku alum Ken Ballogdajan feature nontraditional rolls that pop with flavor. His takes include the Black Magic roll, made with black forbidden rice, spicy tuna, pickled jalapeño, and truffle oil, and the New Spicy Tuna, amped up with sriracha, jalapeño, micro-cilantro, and pickled ginger. We're just as happy grazing on fun small plates, fried snacks, and bao. Back to Top Kiyomi location_on 1850 K St., NW Sea bream with dehydrated cherry blossoms at Kiyomi. Photograph courtesy of Kiyomi. Chef Masaaki "Uchi" Uchino, an alum of Sushi Nakazawa, brings his fine-dining experience and top-tier seafood sourcing to a 13-seat counter in the middle of the Square, the downtown DC food hall. His 30-minute lunch omakase—seven pieces of nigiri, a hand roll, and miso soup made from salmon stock—is one of the best values in town for $40, though a more leisurely 15 courses for $115 is available for dinner. Recently, Uchino was appointed executive chef at Logan Circle's Bar Japonais, where he's added an omakase dinner option. Back to Top Modan location_on 1788 Chain Bridge Rd., McLean Photograph courtesy of Modan. On the surface, this Tysons newcomer seems all about showy luxury—caviar with wasabi salsa, lobster-filled nori tacos, A5 Wagyu shabu shabu. But the kitchen takes its sushi seriously, as evidenced by the whole fish hanging in the dry-aging case; unique nigiri offerings like golden-eye snapper and barracuda; and beautifully fashioned rolls (go for the Firecracker, with shrimp tempura and spicy tuna). You can dine here a few different ways: at the sunken sushi bar or the omakase counter; in the hopping dining room; or at the main bar, which gets packed when happy hour starts at 5. Don't skip dessert—especially the passionfruit kakigori. Back to Top Omakase @ Barracks Row location_on 522 Eighth St., SE Fatty bluefin tuna belly nigiri at Omakase @ Barracks Row. Photograph by Magdalena Papaioannou. If you ask chef Ricky Wang how he gets such beautiful fish, he might tell you about the personal relationships he's forged with Japanese seafood brokers, whether through visits to Tokyo's Toyosu market or at the karaoke bar. It all comes together in a procession of 20 or so seasonal bites ($180) that might include sea bream with an eight-hour-simmered sake sauce or premium Hokkaido sardine. Service director Gabriel Enjamio, an alum of Minibar and Disney World, brings a showman's energy to the 14-seat counter, narrating for guests what makes each morsel so special. Back to Top Perry's location_on 1811 Columbia Rd., NW Perry's has been an Adams Morgan sushi destination for four decades. Photograph by Rachel Paraoan. This Adams Morgan Japanese restaurant has been known for many things over its 40 years—from one of DC's first drag brunches to chef Masako Morishita's accolade-winning Japanese comfort-food menu. But it's also long been a destination for sushi, with the benefit of buzzy rooftop dining. In addition to a classic nigiri menu, there's an extensive selection of rolls and a generous sushi happy hour every day at the bar. Back to Top Rakuya and Raku location_on 1900 Q St., NW (Rakuya); 3312 Wisconsin Ave., NW, and 7240 Woodmont Ave., Bethesda (Raku) Raku and Rakuya make terrific lunchtime bentos. Photograph by Evy Mages . These casual spots are our go-tos for everyday sushi. Some of the best deals are at lunch, when you'll find filling bento boxes and a range of sushi-bar sets. One must-try combo: the toro tekka donburi, featuring fatty and lean tuna over sushi rice with udon noodle soup, shrimp tempura, and salad. Another favorite is the bara chirashi with slices of sashimi alongside sushi rice topped with a scattering of tamago, snap peas, sweet eel, and pops of ikura. Back to Top Sushi Cho location_on 10160 Fairfax Blvd., Fairfax This minimalist dining room has a maximalist menu. The 100 types of maki are the main draw, and while choosing can be overwhelming, you can feel as comfortable with a straightforward salmon/avocado roll as with more ornate creations such as a fried-oyster-filled homage to the Chesapeake Bay. Also fun: tuna "nachos" with apple, avocado, and a base of crunchy rice. Back to Top Sushi Hachi location_on 735 Eighth St., SE An array of maki at Sushi Hachi. Photograph courtesy of restaurant. This low-key Barracks Row spot—our go-to for weeknight delivery—plays it pretty straight. Unlike its Arlington sister restaurant, Sushi Rock, there are no wonton nachos or Instagram-bait maki. Here, simple, affordable sushi is the thing. Classic rolls (such as yellowtail and scallion or spicy salmon) are $8. Pieces of nigiri get subtle accents: Sea bass is dabbed with sweet miso, while spot prawn comes with wasabi tobiko. If you dine in, go for the ishiyaki, slices of beef cooked at the table on a hot stone. Back to Top Sushi Nakazawa location_on 1100 Pennsylvania Ave., NW Sushi Nakazawa's egg cake is both sweet and savory. Photograph by Evan Sung. If there's one omakase restaurant in DC that embodies quiet luxury, it's this serene destination hidden in the back of the Waldorf Astoria. The experience—$160 in the understated dining room, $190 at the more sought-after counter—features 20 pieces of perfectly calibrated nigiri, which might include hay-smoked ocean trout or Japanese scallop with yuzu kosho. Want to amp up the opulence? The restaurant also offers Burgundy truffles, caviar, and A5 Miyazaki Wagyu supplements, plus a wine-and-sake list full of splurgy bottles. Back to Top Sushi Snob location_on 1721 M St., NW Photograph by Jessica Sidman. At first glance, this tiny downtown shop is a pit stop for office workers grabbing affordable tuna rolls and lunch sets. But from his eight-seat counter, chef Javkhlan "Jango" Enkhtaivan is also serving one of DC's most underrated omakases. The $120 weekend feast includes 20-plus courses, in which traditional bites might be served alongside novelties like salmon marinated in sake and Pinot Noir or A5 Wagyu with miso-cured foie gras. A lunch omakase, starting at $45, is also a big draw. Back to Top Sushi Taro location_on 1503 17th St., NW Omakase seafood selection at Sushi Taro. Photograph by Scott Suchman . Chef Nobu Yamazaki's Dupont Circle destination is the all-around MVP of DC's sushi scene. The lineup of premium nigiri is supplemented by a can't-miss list of seasonal specials from Japan and beyond. Meanwhile, the unmatched omakase counter, which seats no more than two parties a night, offers a more exclusive experience, starting at $275. Raw and prepared dishes showcase many hard-to-find ingredients, but the highlight is a display of lacquered boxes filled with dozens of fish and seafood. Pick whatever and as much as you want and your dedicated chef will turn it into sashimi and nigiri. Back to Top Sushiko location_on 5455 Wisconsin Ave., Chevy Chase A bountiful sashimi plate at Sushiko. Photograph courtesy of restaurant. Sushiko was DC's first sushi restaurant when it opened in 1976, originally in Glover Park. It's now a staple of Chevy Chase, where chef Piter Tjan turns out solid nigiri and fun rolls (try the soy-paper-wrapped "element roll" topped with tuna tartare). We also love the jewel-box-like chirashi bowl, great for casual lunches or date nights. Back to Top Tachibana location_on 6715 Lowell Ave., McLean Photograph by Jeff Elkins . The parking lot always seems to be packed at this homey McLean mainstay. First opened in Arlington in 1982, the restaurant has resided at its current location for nearly three decades. The family-friendly dining room has an extensive menu spanning from tonkatsu to tempura with soba noodles, but multiple sushi chefs behind the bar keep up with the demand for combo sets and simple rolls. One of our favorite bites is the sweet shrimp nigiri served with its crunchy fried head on the side. This article appears in the April 2025 issue of Washingtonian.Calling all foodies! Here's the menu for Taste of Cincinnati 2024
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