1. Spicy Thai-style tuna salad
1 13oz can of tuna, drained
3 small Asian shallots (or ½ small red onion), sliced
3 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons chilli powder (or to taste)
1/4 cup coriander (cilantro), finely sliced
2 spring onions (scallions), finely sliced
1/2 cup mint leaves
lettuce leaves, to serve
sliced cucumbers, to serve
1. In a large bowl, mix the tuna, shallots, lime juice, fish sauce, sugar, and chilli powder.
2. Toss through the coriander, spring onion, and mint. Taste and add more fish sauce, lime juice, or chilli powder to taste.
3. Serve with lettuce and cucumber.
Recipe by Marion Grasby via Marion's Kitchen.
2. Tuna 'sushi' stacks
1/2 cup uncooked white rice
2 tablespoons rice vinegar
1/2 cup of a cucumber
1/4 cup of a red onion
1 large avocado
1 5oz can of tuna
1/2 cup regular mayo separated
1 and 1/2 teaspoons Sriracha
3 to 6 teaspoons low sodium soy sauce
Optional: salt and pepper, sesame seeds
1. First, prepare the rice according to directions. Toss cooked rice with rice vinegar and allow to cool completely. Alternatively, use leftover rice or minute white rice (1 cup uncooked) for a super quick assembly.
2. Meanwhile, dice the mango, cucumber, and red onion.
3. Toss together with a squeeze of lemon juice.
4. Mash a large avocado with some salt, pepper, and a squeeze of lemon.
5. Thoroughly drain the tuna and mix with 1/4 cup mayo and another squeeze of lemon.
6. Lightly spray a measuring cup with non-stick spray. Press 1/3 of the mango mixture into the bottom of the cup, followed by a layer of 1/3 avocado mixture, another layer of 1/3 tuna mayo mixture, and 1/3 rice mixture on top. Compress.
7. Lightly run a sharp knife around the edge of the measuring cup and then invert onto a plate.
8. Top with 1 to 2 teaspoons soy sauce, sesame seeds, freshly cracked pepper, and another squeeze of lemon as desired.
9. In another bowl, stir together the remaining 1/4 cup mayo with Sriracha sauce. Drizzle over the sushi stacks.
10. Enjoy immediately.
Adapted from a recipe by Chelsea's Messy Apron.
3. Tuna pancakes
1 5oz can of tuna
1/4 cup onion, garlic, salt, ground black pepper, sesame oil, egg, flour, and canola oil
1 minced garlic
1 teaspoon salt
1/4 teaspoons ground black pepper
1 teaspoon sesame oil
1 tablespoon flour
1 to 2 tablespoons canola oil
1. Strain out the liquid from a can of tuna and place it in a bowl.
(TIP: You can use cheesecloth, paper towel, or just squeeze with your hands to get the excess liquid out)
2. Add onion, minced garlic, salt, ground black pepper, egg, sesame oil, and flour to the tuna and mix it well.
3. Heat up a non-stick pan and spread canola oil.
4. Scoop a spoonful of the tuna mixture with a spoon and place it in the heated pan.
5. Press slightly and round the edges with the spoon.
6. Make six small-sized pancakes with the tuna mixture.
7. When the bottom is cooked golden brown, turn it over and cook until both sides of the pancakes are golden brown. The total cooking time is three to five minutes.
8. Transfer the cooked pancakes to a serving plate and serve with rice.
Recipe by Maangchi.
4. Easy canned tuna pasta
2 tablespoons olive oil
2 large cloves garlic minced
1 5oz can of tuna
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
4 oz uncooked pasta
1. Boil a pot of salted water for your pasta and cook it al dente according to package directions. Prep your other ingredients while it cooks.
2. When the pasta is close to being ready, add the oil to a small pan over medium heat. Once the oil is hot, add the garlic and cook it for 30 seconds.
3. Stir in the tuna, lemon juice, and parsley. Let it heat through.
4. Once the pasta is done, add some of the pasta water (a couple of tablespoons) to the sauce and then drain the pasta and toss with the sauce. Season with salt and pepper as needed. Optional: serve pasta with freshly grated parmesan cheese and lemon zest.
Recipe by Natasha via Salt & Lavender.
5. Easy canned tuna tacos with scallion crema
1/4 cup avocado oil mayonnaise
1 teaspoon lemon (or lime juice, preferably freshly squeezed)
1/4 cup chopped scallion
1 teaspoon avocado oil
1 8oz can of tuna (well-drained)
4 tortillas of choice
1. Mix together the mayonnaise, scallion, and lemon or lime juice and set the scallion crema aside.
2. Heat oil in a small pan and sauté the tuna, stirring often, until it is heated through and very slightly browned, then take the pan off the heat.
3. Heat a griddle over high heat and place the tortillas on it, heat the tortillas, turning once or twice in the process, until they are warmed up.
4. Place 1/4 of the tuna mixture onto each tortilla, then top each with greens, scallion crema, and avocado!
Recipe by Rachel Mansfield.
6. Creamy tuna pasta bake
400g rigatoni pasta
3 tablespoons butter
1 onion, peeled and finely chopped
50g plain or all-purpose flour
600ml of milk
250g strong cheddar, grated
Salt and pepper
1 11oz can of tuna (albacore tuna if possible), drained and flaked
330g canned sweetcorn drained
150g frozen petit pois
Large handful of parsley, chopped
1. Heat oven to 180ºC/350ºF.
2. Boil a large pan of water, add the pasta, and cook for 10 minutes.
3. Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for six to eight minutes until the onions are very soft. Turn up the heat to medium and stir in the flour. Cook for one to two minutes. Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in. Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with black pepper and a little salt if required (the cheese is quite salty though).
4. Drain the pasta and pour it into a 20cm x 30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn, petit pois and all but 1 tbsp of parsley. Mix together, then sprinkle on the remaining cheese.
5. Bake in the oven for 15 to 20 minutes until the cheese is golden brown. Top with the reserved parsley before serving.
Recipe by Nicky Corbishley via Kitchen Sanctuary.
7. Tuna salad
4 5oz cans of tuna, drained
1 cup mayonnaise (or less to taste)
1/3 cup (about 1 rib) celery, finely chopped
2 tablespoons (about 2 small slices) red onion, minced
2 tablespoons sweet pickle relish or dill relish
1 tablespoon fresh lemon juice
1 clove garlic, minced
Salt and freshly ground black pepper
12 slices Sandwich bread (optional)
1. In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
2. Season to taste with salt and pepper (I like 1/2 teaspoons salt and 1/4 teaspoon pepper). Serve immediately or chill until serving.
Recipe by Culinary Hill.