Rachael Ray's Must Haves: From Decadent Caviar to an Oval Sauté Pan

While Ray loves using Genova Premium Yellowfin Tuna in Olive Oil ($57 for 24 cans) year-round, she claims it's especially delicious during the summer months.

Pro Tip: While you can eat cooked canned tuna cold, you can also heat it first. Ray recommends using a more balanced, medium heat to help give the seafood that extra level of flavor, saying: "When I use a great-quality seafood product, like Genova Premium Tuna, I make sure to cook it over moderate heat. The tender, wild-caught tuna is already cooked and easy to add to any recipe, so I want to make sure I can warm it up and not overcook it, so it retains its delicious flavor."