Tuna. Thanks to its flavor and texture, water-packed albacore tuna is the classic choice for tuna salad. I prefer sustainably-caught, wild tuna with a promise of low-mercury levels on the label.

He made fried matzah, what we called it, but really it was matzo brei. When he left, it was just my mother raising me and my two sisters in Brooklyn. And she couldn't cook — she really couldn't.