In a small Mixing Bowl, whisk together the 3 tbsp white miso paste, 2 tbsp soy sauce low-sodium preferred, 1 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil toasted, minced 2 cloves garlic minced, and grated 1 tsp fresh ginger finely grated until smooth and well combined.

Drain canned tuna thoroughly — press firmly in a Colander or squeeze in a paper towel to remove as much liquid as possible. Excess moisture prevents browning. Mix drained tuna with mayo, lemon juice, salt, pepper, and any mix-ins like celery, pickles, or red onion. If making a sandwich melt, butter one side of each bread slice and set aside. Slice your cheese and have everything ready before the Skillet heats up — cook time moves fast.

Preheat a Skillet over medium heat for about 1 minute. Medium heat is key — too high burns the bread before the cheese melts, too low gives soggy results. For a tuna melt sandwich: Assemble with tuna on the unbuttered side of the bread, add tomato slices if using, then layer on two slices of cheese. Top with the second slice buttered side up. Place in the skillet cheese side down. Cook undisturbed 3 to 4 minutes until deep golden brown on the bottom. Flip and cook another 3 to 4 minutes until the second side is golden and cheese is fully melted. Total cook time is 4 to 8 minutes depending on pan, heat, and bread thickness. For loose tuna without bread: Add tuna mixture directly to the preheated skillet over medium heat. Stir and cook about 5 minutes until heated through and moisture has cooked off, stirring occasionally to prevent sticking.

Preheat your Oven to 400°F. Bake the 4 piece salmon fillets skin-on, about 6 oz each for 8–10 minutes, until the flesh is nearly opaque and just starting to flake at the edges.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.