Tuna: Tuna Cookery

Tuna recipes were first published in the United States in the mid-nineteenth century. These appeared in translated French cookery books or in cookbooks written by immigrant chefs and had little influence on American consumption of tuna. Tuna recipes were not published regularly in cookery magazines and American cookbooks until the early twentieth century. The first located tuna advertising cook booklet was published by a canner in 1913, Avalon Tuna, and other companies followed suit. The first noncommercial cookbook devoted exclusively to tuna, The Tuna Cookbook by Sheila Metcalf, was not published until 1972.