Creative and Delicious Meal Ideas Using Tuna

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Island-style tuna pasta mornay

Recipe and photo credit: bestrecipes

Ingredients:

2 tbs of virgin coconut oil

2 generous tbs of plain flour

2/3 cup of powdered milk

2 dessert spoons of powdered parmesan cheese

1 slice of processed cheese or 1/4 cup grated cheddar cheese (optional)

1 tsp Dijon mustard

185g can of tuna

Salt and pepper

500g of pasta shells

1 cup grated cheddar cheese (optional)

2 tbs of breadcrumbs (optional)

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Steps:

1. Cook the pasta shells in boiling water according to the packet instructions – it will take around 8 to 10 minutes. Drain and set aside.

2. Reconstitute the powdered milk with two cups of water. Set aside.

3. In a heavy-bottomed saucepan, melt the coconut oil. Add the flour and stir. Allow it to bubble for a minute, then remove from the stove.

4. Gradually pour in the milk, stirring to prevent the mixture from clumping. Return to a low heat and low stir for five minutes until the mixture has thickened.

5. Stir in the parmesan and processed cheese, then the mustard.

6. Open the can of tuna and drain off any water or oil. Flake the tuna and add to the white sauce mixture. Add in the cooked pasta shells and stir to combine. Serve half of the mixture immediately.

7. Spoon the remaining mixture into a large ceramic baking dish and cover with cheese and breadcrumbs. Once cool, cover with aluminum foil and place in the freezer until needed.

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Tuna Patties

Recipe and photo credit: acouplecooks

Ingredients:

3 5-ounce cans tuna

2 tablespoons fresh parsley, minced

1 green onion, finely minced

1 teaspoon Old Bay seasoning or combine celery salt, black and red pepper, and paprika.

½ teaspoon garlic powder

½ teaspoon kosher salt

¾ cup plain panko or coarse breadcrumbs

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

2 eggs

2 tablespoons olive oil, for cooking

Steps:

1. Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with the parsley, green onion, Old Bay, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.

2. Form the dough into 8 patties using a ⅓ cup measuring cup to portion it out, then pat it into a patty with your hands. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours).

3. When ready to cook, heat 1 tablespoon of olive oil in a skillet over medium high heat. Add the patties and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side. Repeat with the next batch, adjusting the heat because the pan will be hotter on the second batch.

4. Serve immediately, with a sauce (like tartar sauce, Caesar dressing, or Parmesan dressing) or over rice, couscous, or quinoa.

Herbed Tuna and White Bean Salad

Recipe and photo credit: tasteofhome

Ingredients:

4 cups fresh arugula (or baby spinach)

1 can no-salt-added white beans, rinsed and drained

1 cup grape or cherry tomatoes, halved

1/2 small red onion, thinly sliced

1/3 cup chopped roasted sweet red peppers

1/3 cup olives

1/4 cup chopped fresh basil

3 tablespoons extra virgin olive oil

1/2 teaspoon grated lemon zest

2 tablespoons lemon juice

1 garlic clove, minced

1/8 teaspoon salt

2 cans tuna, drained

Steps:

Place the first 7 ingredients in a large bowl. Whisk together oil, lemon zest, lemon juice, garlic and salt; drizzle over salad. Add tuna and toss gently to combine.

Tuna and Sweet Corn Puffs

Recipe and photo credit: bestrecipes

Ingredients:

1 1/2 cups self-raising flour

1 cup milk

2 eggs

1 can sweetcorn

1 can tuna

1 tbsp mayonnaise 

1 spring onion, thinly sliced, plus extra to serve

2 cups pizza blend cheese mix

A pinch of salt and pepper

Steps:

1. Place the flour in a large bowl. Make a well in the center. Add the milk and eggs. Use a whisk to combine. Stir in cheese, tuna, mayonnaise, and spring onions. Season well.

2. Place enough mixture in a cupcake tray. Place in the oven on 180 until golden brown.

3. Serve warm, sprinkled with extra spring onions if desired.

Tuna Burgers

Recipe and photo credit: acouplecooks

Ingredients:

3 cans tuna

1 green onion, finely minced

1 teaspoon Worcestershire sauce

½ teaspoon garlic powder

¾ teaspoon kosher salt

1 ½ cups plain panko or coarse breadcrumbs

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

2 eggs

2 tablespoons olive oil, for cooking

Tartar Sauce, for serving (or any sauce of your choice)

To serve: red onion, tomato slices, lettuce, buns

Steps:

1. Drain the tuna and flake it into small pieces with a fork. In a medium bowl, mix it with green onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.

2. Form the dough into 5 small or 6 large patties. Refrigerate the patties for 15 minutes to firm up the texture. If desired, use the time to make the tartar sauce.

3. When ready to cook, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the burgers and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook for about 3 to 4 minutes.

4. Serve on a bun with tomato, red onion, lettuce, and tartar sauce. Leftovers can be refrigerated for 2 to 3 days.

Tuna Potato Dinner

Recipe and photo credit: tasteofhome

Ingredients: 

2 large baking potatoes

1 can 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 cheddar cheese

Steps:

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once every 7-9 minutes. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.

2. In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle them with cheese. Place on a baking sheet. Broil until the cheese is melted, 5-6 minutes.

Canned Tuna Tacos

Recipe and photo credit: rachlmansfield

Ingredients: 

1/4 cup mayonnaise

1 teaspoon lemon (or lime juice, preferably fresh-squeezed)

1/4 cup chopped scallion

1 teaspoon avocado oil

1 can of tuna (well drained)

4 tortillas of choice

Steps:

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 saute the tuna, stirring often until the tuna 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 ¼ of the tuna mixture onto each tortilla, then top each with greens, scallion cream, and avocado!