Tuna is still a pretty economical food purchase, although, in case you haven’t noticed, the can size has changed from 6 ounces to 5 ounces. You might think the one ounce decrease doesn’t make much difference, but it really does. However, canned tuna is still a great value and here are 10 things you can do with a can or two.
3. Add to salad. Drain the tuna and toss it into a salad.
4. Make a wrap. Use a purchased wrap or tortilla. Layer lettuce, drained tuna, shredded cheddar cheese and whatever other filling ingredients you want. Roll up tightly and wrap with plastic wrap.
5. Tuna Casserole is always good.
- 3 cups noodles, uncooked
- 1 can cream of mushroom soup
- 1 soup can milk
- small can tuna
- salt & pepper, to taste
- 2 cups potato chips
Cook noodles. Blend soup and milk until smooth. Stir in first five ingredients and half of potato chips. Pour into greased 1-1/2 quart baking dish. Top with remainder of chips. Bake one hour at 350 degrees. Four servings.
6. Tuna Salad Plate. For one serving, use one can of oil-packed tuna. Drain tuna and arrange in one piece, as it comes out of the can, in the center of a bed of lettuce. Garnish with any or all of the following: sliced avocado, sliced hard-cooked egg, cucumber slices, halved cherry tomatoes, red or green pepper strips, ripe olives, pimiento strips, anchovy fillets, artichoke hearts, cooked asparagus spears. A mound of mayo is a welcome addition.
7. Tuna-Stuffed Cold Tomatoes. Remove the core of 6 tomatoes. Sprinkle the interior with salt and invert on a rack to drain. Mash a 6-ounce can of tuna. Add 2 hard-cooked eggs, chopped; 2 tablespoons capers; 1 tablespoon finely chopped parsley; 1 teaspoon finely chopped chives or scallions; 2 anchovies, mashed; and 2 tablespoons mayonnaise. Use the tuna mixture to stuff the tomatoes, piling it high. Serve on salad greens. Makes 6 servings.
8. Tuscan Tuna and White Bean Salad Vinaigrette. Drain a 5-ounce can of tuna and a 14-ounce can of cannellini beans and combine in a bowl. Add 5 scallions, chopped, 1/4 cup olive oil, and 1 tablespoon red wine vinegar. Allow to stand for about an hour for the flavors to mingle. Season with salt and pepper. Just before serving, stir in about 1/2 cup chopped parsley.
9. Open Face Tuna Melt. Split and toast an English muffin. Spread both pieces with tuna salad and top with a big slice of American or cheddar cheese. Cook under the broiler until the cheese bubbles.
10. Tuna Pizzas. Using pita bread or pre-made pizza crusts (or make your own!), spoon pizza or spaghetti sauce over each base and sprinkle with basil or Italian seasoning. Add cherry tomato halves, onion, tuna, broccoli, zucchini, olives and sprinkle with parmesan. Bake pizzas in pre-heated 400 degree oven until cheese has melted. Remove from oven and sprinkle with basil or Italian seasoning. Season to taste with cracked pepper. (Obviously you can put whatever you want on the pizza – this is just an idea.)
There you go. Ten ways to use a can or two of tuna. What did I miss?