Canned Tuna languishes in the recesses of our pantry shelves, waiting patiently. It is such a good friend who is ever willing to give you a helping hand when you are stuck for some food but never demanding any drama. If you’ve been reaching for canned tuna on autopilot, now is the time that you roll out the red carpet for Tuna! Not only is this ingredient packed with flavor, but it’s packed with goodies as well, which makes it a fantastic alternative to those moments when tuna begins to get too routine. If you’re in the mood for something cozy or something exciting, canned Tuna is something that can be converted to a meal and made have a fresh, zesty, and just darn tasty flavor.
Why is canned Tuna so great? Well, first of all, it’s a food supermodel, being packed with omega-3 fatty acids which are just great for heart health, brain function, and mood. And it’s a protein rockstar too, capable of keeping you full and energized. Underneath expensive fresh Tuna to purchase and which needs to be handled with finesse, canned Tuna is affordable, pantry-stable, and at your beck and call at a flick of the hat. It’s an easy ingredient to be vulnerable to creativity, either you’re searching around for a quick lunch or preparing a course that tastes like haute cuisine but the effort isn’t. But seriously, sometimes canned Tuna just kinda tastes, well, sorta canned.
That’s when seasoning and strategic pairings come into play. Add some herbs, spices, or something hot, and you can turn this pantry staple into a dish you’ll be fantasizing that some gourmet restaurant came up with. Creamy salads, patty crisps anything is possible. So here we start with 15 canned Tuna recipes that will take away all your tuna blues and make you mad in the kitchen!
Canned Tuna: Consistency and Nutritional Value
There is an excellent range of canned Tuna and it pays to know the differences so that you can make the optimum choice for your recipe.Red (sockeye) and pink Tuna will be found in most markets. Pink is sweeter and less expensive and may serve as a filling for plain fare like salad or casseroles. Sockeye, for the deeper richer flavor, is even more decadent and should be presented in courses when Tuna is the star itself, such as at an upscale buffet or better-than-hungry pasta. Canned Tuna’s nutrient content can’t be so readily reversed.
It’s packed with high-quality protein your body employs to repair muscle tissue and otherwise get you up and running. All that omega-3 that we discussed? That’s a treat to your heart, which fights inflammation and keeps your cardio system purring along at its optimal level. And canned Tuna usually contains the bones (don’t worry, they’re soft and bite-sized!) packed with a sweet bomb of vitamin D and calcium.
All of these vitamins is why Tuna is an excellent choice for anyone wishing to be able to enjoy well without sacrificing precious cooking time. Why should you bother with this in your kitchen? Because the light sweet flavor of canned Tuna is a canvas for your imagination. If you serve it with pungent spices or you simply leave it alone alone plain old fresh herbs, you can mix it to your beat or to the purpose.
Here’s a quick summary of why canned Tuna is allowed to remain in your pantry:
- Pocketbook-Friendly: No gourmet grocery store outing or ferry trip needed.
- Long Shelf Life: Ideal for that impromptu dinner when the cupboard is bare.
- Nutrient-Rich: Guilt-free pleasure in a meal that’s nearly as healthy as it is delicious.
Marinated Tuna Steak
Equipment
- 1 Mixing Bowl For preparing the marinade.
- 1 Whisk To thoroughly combine marinade ingredients.
- 1 Non-reactive Dish Essential for marinating with acidic ingredients like citrus juice.
- 1 Outdoor Grill For high-heat cooking of tuna steaks.
- 1 Tongs For safely handling and flipping tuna on the grill.
Ingredients
Main
- ¼ cup orange juice
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 clove garlic minced
- ½ teaspoon chopped fresh oregano
- ½ teaspoon ground black pepper
- 4 4 ounce tuna steaks
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper together in a large non-reactive dish until well combined. Place tuna steaks in marinade and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes. Dotdash Meredith Food Studios
- Preheat an outdoor grill for high heat and lightly oil the grate. Remove tuna steaks from the marinade and shake off excess; reserve marinade for basting.
- Cook tuna steaks on the preheated grill for 5 to 6 minutes; flip steaks and baste with reserved marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
Why Seasoning Makes Canned Tuna Great
Seasoning is really an exercise in flavoring food but in turning some bland something into a dinner worth impressing your guests.
Canned Tuna, whose sensitive flavor pleads to have some dust or other strewn over it in hopes of being tasty, pleads to have some blend of herb, spice, or splash of acid to transform from “meh” to “wow” in a moment. It’s personality overhauls for your Tuna! Think of seasoning as evening out flavor and making something possible.
Salt is added to Tuna not to taste but to enable the umami and depth that are inherent in it to be released with each bite. Herbs such as parsley or dill bring a splash of light freshness, but spices such as smoked paprika or cayenne bring heat or depth. Acidic foods such as lemon juice or the zip of vinegar cut rich foods and cause the dish to be crisp and bubbly. Seasoning also prevents any “canned” flavor from lingering, providing that home-made, from-scratch flavor.
That’s why employing the correct seasonings can flip all the switches in your Tuna game:
- Herbs: Provide freshness and aroma, a garden in each bite.
- Spices: Provide warmth, richness, or a hint of adventure.
- Acids: Add brightness to flavor and even richness to an evened-out dish.
How to Make a Tuna Melt
Equipment
- 1 Mixing Bowl
- 1 Fork
- 1 Baking Sheet
- 1 Aluminum Foil
- 1 Oven with Broiler
Ingredients
Main
- 1 6.5 ounce jar oil-packed tuna, drained
- 2 tablespoons finely diced celery
- 1 tablespoon minced green onion
- 2 teaspoons capers drained
- 2 tablespoons mayonnaise or more to taste
- 1 teaspoon Asian chile paste such as sambal oelek
- ⅓ cup fresh mozzarella cheese
- salt and ground black pepper to taste
- 2 tablespoons softened butter divided
- 2 thick slices French bread
- ¼ cup shredded sharp white Cheddar cheese divided
- 1 pinch cayenne pepper or to taste
Instructions
- Place tuna into a mixing bowl and lightly break it apart with a fork. Add celery, green onion, capers, mayonnaise, and chile paste. Pinch in small pieces mozzarella and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
- Preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- Spread butter generously on both sides of French bread slices.
- Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from the oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
- Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded Cheddar over each sandwich. Dust tops with cayenne pepper.
- Place sandwiches under the broiler and cook until cheese is melted and bubbling, 5 to 6 minutes. Chef John
Notes
Fresh Herbs: A Burst of Vibrancy
Herbs are like the fairy dust of the culinary world they sprinkle a little magic onto your canned Tuna, making it feel fresh and alive. Whether you’re tossing them into a salad or mixing them into a creamy dip, herbs add a layer of flavor that’s hard to beat. They’re also incredibly easy to use, whether you’re chopping up fresh leaves or reaching for dried versions from your spice rack.
Let’s start with dill, the ultimate fish-friendly herb.Its slightly sweet, grassy flavor pairs so well with Tuna that it feels like they were made for each other. Mix some chopped dill into a Tuna salad with a bit of mayo and lemon juice, and you’ve got a dish that’s bright and refreshing. Parsley is also a favorite, with its bright, peppery taste that’s de rigueur from burgers to dips.
And it’s a wonderful way of giving a shot of green to get your food as beautiful as it’s ever going to be tasty. Don’t omit the basil and cilantro, however. Basil is sweet, spicy-hot in taste and is best paired with Mediterranean-dressing Tuna salads, whereas cilantro is pungent and citrusy and is best used for tacos or Asian bowls.
Blend these herbs with your canned Tuna:
- Dill: Best for creamy salads or spreads with a comfort-food-befitting, warm fish flavor.
- Parsley: The workhorse herb that makes everything appear greener and brighter.
- Cilantro: Best used in strong, dark-colored food with a touch of Asian- or Latin-flavor attitude.
Super Easy Seared Ahi Tuna
Equipment
- 1 Sharp Knife Essential for clean cuts of tuna.
- 1 Cutting Board For preparing and slicing tuna.
- 1 Large Heavy Skillet Cast iron or heavy-bottomed stainless steel for high-heat searing.
- 1 Tongs or Spatula For handling tuna safely in the hot pan.
- 1 Serving Plate For presentation.
Ingredients
Main
- 1 pound sashimi grade yellowfin tuna
- kosher salt to taste
- fresh ground black pepper to taste
- ½ cup Italian seasoned bread crumbs
- 3 tablespoons olive oil
Instructions
- With a sharp knife, cut tuna into 4 pieces for an appetizer portion, or 2 large pieces for a dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
- Season tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place tuna in the pan and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from the pan. Tuna will be very rare.
- Slice each piece into 1/4-inch thick slices, and fan out on a serving plate. Enjoy plain, or with condiments of your choice.
Notes
Spices: Adding Depth and Warmth
The solution is spices they’re a taste passport that transports your canned Tuna worldwide. Add a dash of the appropriate spice to a mundane meal and voilà. It becomes exotic or spicy, depending on your appetite. And they’re a hassle-free way of adding depth.
Black pepper is an old reliable standby that never goes wrong in its warm heat and smoky scent that enhances the flavor of the Tuna. Smoked paprika adds the smokiness its deep, near-barbecue flavor is rich enough for any patty or casserole. Include some chili powder or cayenne peppers in for bite, surprising your taste buds without overwhelming the meal.
For a change of pace, use curry powder or cumin. Cumin provides a warm earthy taste that’s ideal for Mexican-flavored cooking, and curry powder provides a blend of spices that can turn a Tuna salad from heaven.
These are the spices that complement canned Tuna:
- Black Pepper: Simple way to incorporate warmth and richness.
- Smoked Paprika: Great for introducing smoky, rich texture.
- Cumin: Imparts nutty, earthy flavor to food eaten worldwide.
Seared Ahi Tuna Steaks
Equipment
- 1 Large Skillet Preferably cast iron or heavy-bottomed stainless steel for even searing.
- 1 Spatula or Tongs For safely handling and flipping the tuna.
- 1 Sharp Chef’s Knife Essential for clean, thin slices.
- 1 Cutting Board For prepping and slicing the tuna.
- 1 Paper Towels Crucial for thoroughly drying tuna steaks before searing.
Ingredients
Main
- 2 5 ounce ahi tuna steaks
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper Optional
- ½ tablespoon butter
- 2 tablespoons olive oil
- 1 teaspoon whole peppercorns
Instructions
- Pat tuna steaks dry and season on both sides with salt and cayenne pepper.
- Melt butter in a skillet over medium-high heat.
- Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes. Dotdash Meredith Food Studios
- Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side.
- Slice tuna into 1/4-inch thick slices to serve.
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
Liquid Enhancers: Brightening and Balancing
Sometimes, on the other hand, the secret to an incredible Tuna recipe is not a spice in a solid state but a added dash of something liquid. Liquid flavor enhancers bring brightness, sophistication, or a touch of richness that will impress. They are the icing on the cake that makes it go from great to extraordinary.
A squeeze of lemon is de rigueur because it pickles the flavor of the Tuna and breaks up fattiness so that the dish is light and dry-tasting. Apple cider vinegar or balsamic vinegar will serve the same function, with zippy zip especially wallowed in grain bowls or salads. To bring a flash of heat, add a pinch of hot sauce like Sriracha or Tabasco for an electric jolt that is moderate.
Oils are a doozy, too. A sprinkle of extra virgin olive oil brings silky, peppery richness to Mediterranean-style and sesame oil brings nutty depth to Asian-style cooking.
Drizzle these liquid enhancers in to add the oomph. to your Tuna:
- Lemon Juice: Lightens and balances for fresh, clean flavor.
- Olive Oil:undance and Mediterranean zip.
- Hot Sauce: Hot kick for the bold flavor.
Gourmet Canned Tuna Recipes to Try
Now that the flavor starters are in place, it’s time for some creative canned Tuna recipes. Here are just a few examples of the versatility of Tuna, ranging from quick lunches to sophisticated dinners. They’re all simple to prepare but so delicious that hours were spent perfecting them.
To prepare retro-style Tuna salad, mix canned Tuna drained with a dollop of mayo, a dash of Dijon mustard, and a few sprinkles of dill. Mix in some chopped celery for texture and black pepper for flavor. Serve on toast, in lettuce, or alone as a protein meal. The recipe is left open to creativity substitute the mayo with Greek yogurt or sprinkle a pinch of curry powder to give it some zest.
For a bit of substance, have some Tuna patties. Mix a can of Tuna with an egg, breadcrumbs, parsley, and a sprinkle of smoked paprika. Form into patties and pan-fry to golden. Serve in the side salad or on a bun as a delicious burger substitute.
Some other ideas to experiment:
- Tuna Pasta: Mix with olive oil, garlic, and Italian seasoning as a quick dinner.
- Tuna Tacos: Top with cumin and cilantro and serve in warm tortillas.
- Tuna Sushi Bowl: Top with rice, avocado, and drizzle soy sauce and sesame oil.
Global Inspirations: Tuna with a Global Twist
Canned Tuna is a food chameleon that is more than willing to absorb the flavor from wherever in the world. If you ever feel like having a Mediterranean tan or an umami Asian flavor, then you can give your Tuna a mini-vacation and give your taste buds a boost. These global-taste recipes are just great to mix things up in your lives.
For a Mediterranean flavor, combine Tuna with olive oil, minced olives, dried tomatoes, and a sprinkle of oregano. Top with a dash of crumbled feta for a pungent, salty taste. Serve on top of salad or wrap in a pita for a light, nutritious lunch. Salty, pungent flavors will transport one to the coast cafe.
To add Asian zing, combine with soy sauce, sesame oil, and a dash of Sriracha. Combine grated ginger and green onion for extra zing. Serve over rice or lettuce leaves for a healthy, tasty meal.
To give your Tuna international flavors:
- Mediterranean: Olive oil, oregano, and feta for a light, filling meal.
- Asian: Soy sauce, sesame oil, and ginger for earthy, bold, umami flavor.
- Latin: Lime, cumin, and cilantro to give a spicy energy lift.
Teriyaki Tuna Patties
Equipment
- 1 Mixing Bowl
- 1 Medium Skillet Non-stick recommended
- 1 Spatula or Fish Turner For flipping patties
- 1 Cutting Board
- 1 Chef’s knife For mincing ingredients
Ingredients
Main
- 2 5 ounce cans tuna, drained and flaked
- ¾ cup dry bread crumbs
- 3 green onions minced
- 1 large egg beaten
- 1 clove garlic peeled and minced
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon ketchup
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- ½ cup cornmeal
- 2 tablespoons vegetable oil
Instructions
- Mix tuna, bread crumbs, green onions, egg, and garlic. Blend in soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper until well combined. Form tuna mixture into 6 patties, about 1-inch thick. Lightly sprinkle each patty on all sides with cornmeal.
- Heat oil in a medium skillet over medium heat. Fry patties in batches in hot oil until golden brown, about 5 minutes per side.
Notes
Supporting Ingredients to Achieve Perfectness of Matching
The better ingredients will make your canned Tuna legendary. It is a matter of finding that combination which gives depth of flavor and texture so the dish is rounded and satisfying. It is building a team in which everyone helps to win the game.
Begin with vegetables. Avocado, that rich, silky vegetable, offers a nice contrast to Tuna in the healthful fat and silky texture it brings. Tomato bursts with juicy, low-key tartness, and arugula or spinach adds nutrient-dense crunch. For those who like dairy, feta brings a salty kick, and cheddar melts nicely in a Tuna melt sandwich.
Don’t forget the legumes and grains to add a hint of heartiness. Brown rice or quinoa adds nutty flavor and nutritional kick, and chickpeas or black beans add earthy flavor and chewy texture.
Experiment with mixing these up and take your Tuna to the next level:
- Avocado: rich and creamy, great in salads or bowls.
- Feta Cheese: salty, tangy zip for Mediterranean flair.
- Quinoa: nutty, hearty, great in grain bowls.
Avocado and Tuna Tapas
Equipment
- 1 Mixing Bowl Medium size
- 1 Chef’s knife For chopping vegetables and halving avocados
- 1 Cutting Board
- 1 Can Opener For the tuna can
- 1 Spoon or Spatula For mixing and filling
Ingredients
Main
- 1 12 ounce can solid white tuna packed in water, drained
- 1 tablespoon mayonnaise
- 3 green onions thinly sliced, plus additional for garnish
- ½ red bell pepper chopped
- 1 dash balsamic vinegar
- black pepper to taste
- 1 pinch garlic salt or to taste
- 2 ripe avocados halved and pitted
Instructions
- Gather all ingredients. Allrecipes / Diana Chistruga
- Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Allrecipes / Diana Chistruga
- Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Allrecipes / Diana Chistruga
- Garnish with reserved green onions and a dash of black pepper before serving. Allrecipes / Diana Chistruga
Notes
Last Word: Take Tuna into Your Own Hands
Canned Tuna’s a pantry staple, sure but also a challenge to get funky and get creative with. With great seasonings and sides, you can turn this humble hero of an ingredient into a dish that’s as healthy as it is thrilling. Sophisticated with a classic salad or spicy with an international-style entree, the possibilities are endless.
The ad portion? You get to personalize. Yeah, you get to blend spices, herbs, and ingredients to make a dish that’s the universe for you. Perhaps you discover that a sprinkle of smoked paprika and lemon zest squeeze is your match made in heaven, or Sriracha and sprinkle of cilantro is your business. Your kitchen sandbox, let loose!
So, next time you’re staring at that can of Tuna, don’t just see a quick meal see an opportunity to create something delicious. Grab your favorite seasonings, raid your pantry, and let your culinary imagination run wild. Your Tuna, your rules!
