Quick & easy canned tuna recipes

When it comes to long-lasting but versatile pantry staples, it doesn't get much better than canned tuna. This versatile ingredient easily transforms into easy and delicious dishes that you can serve for family dinners, bring to potluck parties, and pack for school and office lunches. 

GARDEN TUNA SALAD SANDWICH

INGREDIENTS: 

- 15 oz. solid light canned tuna                        

- 1/2 c. chopped fennel                        

- 1/2 Granny Smith apple

- Mayonnaise                

- 1 tbsp. Parsley Vinaigrette                        

- 1 tbsp. lemon juice                        

- 1 1/2 tsp. fennel seeds                        

- 1 tsp. ground coriander                        

- 1 tsp. lemon zest                        

- 1/2 tsp. Sea Salt                        

- 6 split hot dog rolls                        

- 6 Boston lettuce leaves

PREPARATION. 

1. Combine the tuna, fennel, apple, mayonnaise, vinaigrette, juice, fennel seeds, coriander, zest, and salt and toss well.

2. Line each roll with a lettuce leaf. Spoon 1/2 cup tuna salad onto each sandwich.

3. Serve immediately.

CANNED TUNA FISH TACOS

INGREDIENTS. 

- 2 tbsp. mayonnaise

- 2 tbsp. sour cream

- 2 tbsp. cream

- 1 tbsp. fresh lemon juice (or lime juice)

- 1/4 cup chopped onion

- 1/4 cup cilantro, chopped

- 1 tbsp. Vegetable oil

- 1 canned tuna (well-drained)

- 4 hard or soft corn tortillas

PREPARATION. 

1. Whisk together the mayonnaise, sour cream, cream, and lemon or lime juice. 

2. In a separate bowl, stir together the onions and cilantro. Set this garnish and the cream sauce aside for the moment. 

3. Heat oil in a small pan and sauté the tuna, stirring often, until the tuna is heated through and very slightly browned. Take the pan off the heat. 

4. If using soft tortillas, heat a griddle over high heat and place them on it. Heat the tortillas, turning once or twice in the process, until they are very hot. For hard taco shells, place them on a baking sheet and heat until crispy. 

5. Place 1/4 of the tuna mixture onto each tortilla, then top each with some of the onion-cilantro mix, and a drizzle of cream sauce. 

6. Serve tacos immediately. Offer mexican table sauce bottled hot sauce, or other condiments of your choice.

TUNA STUFFED TOMATOES

INGREDIENTS.

- 4 large tomatoes                        

- 2 can tuna (well-drained)                      

- 2 stalks celery                        

- 2 tbsp. capers                        

- 1 tbsp. olive oil                        

- 1 tbsp. red wine vinegar 

- Kosher salt and pepper                        

- 1/2 c. fresh flat-leaf parsley leaves 

PREPARATION. 

1. With a sharp knife, slice a very thin piece off the bottom and 1/4 in. off the top of each tomato. With a spoon, scoop out the seeds and pulp. Roughly chop the pulp and tomato bottoms and place in a large bowl.

2. Add the tuna, celery, capers, oil, vinegar, and 1/4 tsp each salt and pepper, and toss to combine; fold in the parsley.

3. Spoon the tuna mixture into the tomatoes. Serve with the tops.

GARLIC PASTA WITH LEMON, CAPERS & TUNA

INGREDIENTS.

- Add the tun 3 teaspoons finely minced garlic (about 3 cloves), divided

- 1/2 teaspoon dried red chile pepper flakes (or 1 small, dried red peperoncino, crushed with your fingers)

- 3 tablespoons salt-packed capers (soaked in water for 15 to 20 minutes and then rinsed thoroughly a few times to remove excess salt)

- 1/2 cup dry white wine

- 2 can tuna (well-drained)

- Fine sea salt to taste

- 1/4 cup fresh flat-leaf parsley leaves (chopped)

- 1 teaspoon lemon zest(grated)

- 3 tablespoons unsalted butter (broken into several pieces)

- 1 pound short pasta (cooked to al dente and drained, 1/4 cup of the cooking water reserved)

- Freshly ground black pepper to taste

Preparation. 

1. In a skillet large enough to hold the pasta, heat the oil, 1 1/2 teaspoons of the garlic, the red chile pepper flakes, and capers over medium heat until fragrant (but not browned), about 1 minute.

2. Add the wine and bring to barely a simmer; cook for 1 minute.

3. Add the tuna and salt to taste and saute over low heat for 1 minute.

4. Toss the tuna-caper mixture with the remaining 1 1/2 teaspoons of minced garlic, the parsley, lemon zest, butter, cooked pasta, and as much of the reserved pasta cooking water as needed to form a creamy sauce that coats the pasta. Season with freshly ground black pepper and serve immediately.

TUNA MACARONI SALAD

INGREDIENTS.  

- 8 ounces small shell macaroni (or elbow macaroni) 

- 1 (6-ounce) can tuna (drained, flaked)

- 3/4 cup mayonnaise (or more, as needed to moisten)

- 2 tablespoons onion (finely chopped)

- 1/2 cup celery (chopped)

- 1/4 cup red bell pepper (or green or a combination, chopped)

- 1 teaspoon salt (or to taste)

- 1/4 teaspoon ground black pepper

- 8 ounces small shell macaroni (or elbow macaroni) 

- 1 (6-ounce) can tuna (drained, flaked)

- 3/4 cup mayonnaise (or more, as needed to moisten)

- 2 tablespoons onion (finely chopped)

- 1/2 cup celery (chopped)

- 1/4 cup red bell pepper (or green or a combination, chopped)

- 1 teaspoon salt (or to taste)

- 1/4 teaspoon ground black pepper

PREPARATION. 

1. Cook the macaroni according to package directions for al dente. 

2. Drain in a colander, rinse with cold water, and transfer to a large bowl. 

3. Flake the tuna using a fork. 

4. Then add it to the macaroni along with 3/4 cup of mayonnaise and onion. Stir to combine, and let it stand for 5 to 10 minutes. 

5. Add the celery and chopped bell pepper. Add more mayonnaise as needed to moisten. 

6. Taste and add salt and pepper as desired.

7. Cover the bowl and chill until serving time.