Remember that tinned tuna that’s been sitting in your pantry gathering dust for far too long? Well it’s time to use it. And these healthy tinned tuna recipes are just the inspiration you need. They’re flavour-packed and easy-to-make; perfect for when your groceries (or funds) are running low.
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If You Want A Sandwich: Try This Old Bay Tuna Melt with Cheddar and Basil
Want to spice up your tuna melt? This New England-style take on tuna transports you to a beachy state of mind any time of year (even when it’s cold outside). That’s because Chef Spencer Rubin has mimicked the flavour of shellfish with his ingenious blend of fish-shack seasonings: celery, Tabasco and fish spice. Our tuna melt raises the ante with a cloak of cheddar cheese and fresh basil.
Old Bay Tuna Melt with Cheddar and Basil
Ingredients
- 3 cans Water-packed tuna, drained
- 2 tsp Jalapeño, seeded and minced
- ½ Cup Celery, finely diced
- 1 tsp Tabasco
- 1 tsp Ina Paarman’s Fish Spice
- ½ Cup Light mayo
- 4 Slices Country bread
- Extra-sharp cheddar, sliced
- Fresh basil leaves
Instructions
- In a large bowl, combine tuna, jalapeño, celery, Tabasco, Ina Paarman’s Fish Spice and light mayo.
- On a baking sheet, divide the mixture among country bread and top with cheddar and fresh basil leaves.
- Bake at 270°C until the sandwiches are bubbly, 7 to 8 minutes.
Notes
Try this melt with Swiss, mozzarella or Muenster, slide a tomato slice under the cheese if you like, and feel free to swap in another herb for the basil.
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If You Want A Quick Dinner Recipe, Try This Creamy Tuna Pasta
Chef Jamie Bissonnette has a knack for creating umami-packed dishes you want to linger over. His mix-ins (lemon, anchovies and chilli flakes) for tinned tuna fit the bill, adding bright acidity, a hit of spice and a dose of brininess. Tossed with hot pasta and wilted greens, tinned tuna makes a surprisingly satisfying sauce. Leftovers are delicious straight from the fridge.
Creamy Tuna Pasta
Ingredients
- Juice and zest of one large lemon
- 250 Grams Fusilli (or other curly pasta)
- 2 Cans Tuna in vegetable oil
- 2 Anchovies from a jar
- ¼ tsp Dried chilli flakes
- 5 Cups Rocket
- Salt and pepper to taste
- Grated Parmesan, for serving
- Plenty of freshly ground pepper, for serving
Instructions
- Cook pasta per package directions and then drain, saving ½ cup of cooking water.While the pasta cooks, drain tuna, saving 3 tablespoons of the oil.
- Combine the tuna, reserved oil, lemon juice, anchovies and dried chilli flakes in a blender or food processor and process until smooth.
- In a large bowl, toss the hot drained pasta with tuna sauce (thinned with pasta water if necessary), rocket, lemon zest and salt and pepper to taste.
- Serve topped with grated Parmesan and plenty of freshly ground pepper.
If You Want An Easy Lunch: Try Tunisian Tuna Salad with Olives and Parsley
We’re here to show you how to pair briny tuna with other tastes from the Mediterranean.This North African take on the classic Niçoise salad comes from Michael Solomonov, an award-winning chef. Here he tweaks the salad’s flavours in a more North African direction, adding a dose of heat, acidity, and sourness to the dish (thank the olives, parsley, lemon, pickles and harissa for that). Solomonov likes to serve it in a sandwich; we ditched the bread and came up with a killer salad.
READ MORE: How to Make Easy and Healthy Preserved Lemons
Tunisian Tuna Salad with Olives and Parsley
Ingredients
- 3 Tins Light meat chunk tuna with vegetable oil, drained
- 3 Tbsp Black olives, sliced
- 3 Tbsp Parsley, chopped
- 2 Tbsp Preserved lemon, chopped
- 1 tsp Harissa paste
- ¼ tsp Freshly ground pepper
- 3 Romaine hearts
- 4 Hard-boiled eggs, quartered
- 2 Red potatoes, cooked and sliced
- 2 Tomatoes, chopped
- 2 Salt-brined pickles, sliced
For The Sauce
- 6 Tbsp Olive oil
- 4 tsp Lemon juice
- 1 tsp Dijon mustard
- Salt and pepper
Instructions
- In a large bowl, combine tuna, olives, parsley, preserved lemon, harissa paste and freshly ground pepper.
- Chop romaine hearts into a serving bowl. Top with hard-boiled eggs, red potatoes, tomatoes and salt-brined pickles. Top with the tuna mixture.
- Whisk together olive oil, lemon juice, Dijon mustard and salt and pepper. Drizzle over the salad.
