Here’s something you’ll always find in my pantry: canned tuna, preferably oil-packed, and lots of it. This predates the tinned fish trend in America, by the way. I’ve been a tuna person as long as I can remember, throwing together tuna sandwiches, tuna pasta and kimchi tuna salad for lunch or dinner. (I do have a confession to make now, which is that I only recently had my first tuna melt. I just never felt like tuna salad needed melted cheese. I still don’t!)