Ever wonder what else can you make with that canned tuna that’s been sitting in your kitchen cupboard for god knows how long? Don’t worry, we’ve got you covered! Here are some recipes for every type of canned-tuna lover!
Canned Tuna for the Midnight Munchies
Canned Tuna Dip
Okay, hear us out! Some people probably love opening their pantry and checking what they can munch in the middle of the night. Why don’t you try this easy tuna dip that you won’t be able to stop munching on!
- 1/2 ripe avocado
- 2 ounces light tuna
- Fresh cracked pepper
- A squeeze of lime juice
- A turn of sea salt
Simply mix all the ingredients and serve with whole wheat crackers, cucumbers, or carrots — but all are great choices!
Canned Tuna with Olive Oil
Midnight cravings can be crazy. So crazy that you might regret it in the morning…but this canned tuna recipe is simple and only has three ingredients.
This easy, no-fuzz recipe has 3 basic ingredients:
- 1 (5-ounce) can of tuna packed in water
- 1 tablespoon olive oil
- Fresh spinach
Drizzle one tablespoon of olive oil over the tuna and serve on a bed of spinach. And voila! You can now enjoy a guilt-free midnight snack.
Canned Tuna for the Pasta Lover
Easy Canned Tuna Pasta
Tired of the same old menu for lunch and dinner? Here’s a quick-fix that doesn’t require a lot of time and effort but at the same time, can still wow your family and friends.
- 2 tablespoons olive oil
- 2 large cloves garlic, minced
- 1 (5 ounces) canned tuna in oil (drained)
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley chopped
- Salt & pepper to taste
- 4 ounces uncooked pasta (the recipe used spaghetti, but you can also adjust according to your preference!)
- Boil a salted pot of water for your pasta and cook it al dente according to package directions. Prep your other ingredients while it cooks.
- 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.
- Stir in the tuna, lemon juice, and parsley. Let it heat through.
- 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 it with the sauce. Season with salt & pepper as needed. Optional: serve pasta with freshly grated parmesan cheese and lemon zest.
Creamy Tuna Pasta
This canned tuna recipe requires a bit more ingredients and might require more time – but don’t worry, it’s still not that complicated!
- 350g fettuccine or spaghetti
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 garlic cloves, crushed
- 1 cup (250ml) thin cream
- 2 tablespoons sundried tomato paste
- 425g can tuna in oil, drained
- 1 cup (150g) frozen peas
- 1 tablespoon chopped flat-leaf parsley
- 100g semi-dried tomatoes
- 2 teaspoons capers, rinsed, drained
- Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.
- Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute.
- Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes.
- Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until just heated through.
- Serve sprinkled with remaining parsley.
Canned Tuna Recipes For the Designated Chef… at Home!
Whether it’s movie night, game night, or just plain chilling-at-home vibe, here’s an alternative to the ever-present (and served) crab cakes!
- 3 tablespoons butter
- 1/2 cup onion (finely chopped)
- 1 clove garlic (minced)
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
- 1 cup whole milk
- 1 (12-ounce) can light chunk tuna (or 2 6-ounce cans, drained)
- 2/3 cup dry breadcrumbs
- 1 egg
- 1 tablespoon water
- 2 cups vegetable oil (for frying)
- Optional: Tartar sauce, for serving
- Gather the ingredients.
- Melt the butter in a medium saucepan over medium heat. Sauté the onion and garlic until tender. Add the flour, salt, pepper, and paprika and cook, stirring, until the mixture bubbles. Cook and stir for 2 minutes.
- Add the milk, and cook, stirring with a whisk, until the sauce thickens and bubbles. Add the drained tuna and mix gently but thoroughly with a spoon.
- Put the tuna mixture into a medium bowl, cover, and refrigerate at least three hours or overnight.
- When you’re ready to eat, moisten your hands with some water and shape the tuna mixture into 8 oval patties.
- Beat the egg with the 1 tablespoon water in a shallow dish. Add the breadcrumbs to another shallow dish.
- Coat a croquette with the dry breadcrumbs, then dip into the egg mixture. Place back in the breadcrumb mixture and coat again. Repeat with all of the croquettes.
- In a heavy, deep skillet, heat the vegetable oil to 350 F.
- Gently place the croquettes into the hot oil using a spider or a spatula and deep fry the croquettes for 2 minutes on each side until they are golden brown.
- Drain the tuna croquettes on paper towels for a couple of minutes. Serve hot with tartar sauce, mustard, sour cream, or ketchup for dipping.
Tuna Potato Supper
A cheesy potato recipe is one, but a cheesy TUNA potato recipe is another! Tickle your taste buds with this yummy recipe that will wow everyone during dinner.
- 2 large baking potatoes
- 1 can (6 ounces) light water-packed tuna, drained and flaked
- 1 celery rib with leaves, finely chopped
- 1 green onion, chopped
- 1/3 cup creamy cucumber salad dressing
- 1/8 teaspoon each salt and pepper
- 1/4 cup shredded Colby-Monterey Jack cheese
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes.
- Cool the potatoes slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
- In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt, and pepper.
- Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet.
- Broil 4-6 in. from the heat until cheese is melted, 5-6 minutes.
This recipe was tested in a 1,100-watt microwave.