10 Ideas: Canned Tuna
What else to do with that can of tuna? Here are 10 good-anytime ideas.By: Sharlene Tan
Click for a list of Yummy.ph's of tuna recipes
1 An easy cold salad
Toss together boiled and cubed potatoes, blanched green beans, diced tomatoes, and tuna. Drizzle with ready-made ranch dressing or vinaigrette, and chill before serving.
2 Make sushi!
Get a piece of nori wrapper and spread some vinegared rice on it. Drizzle Japanese mayo on top then arrange drained tuna flakes, cucumber, and mango strips. Roll into a tight log then slice as desired. You can also try this: Spicy Tuna Sushi
3 Homemade sizzling “sisig”
Serve friends a sizzling, spicy tuna sisig dish over drinks. Cook tuna flakes in oil and stir-fry until very crispy. Sauté chopped garlic and chopped onions in a pan, then add crispy fried tuna. Add chopped chili and season with liquid seasoning, calamansi juice, salt, and pepper. Transfer to a very hot sizzling plate then top with a raw egg.
4 Merienda idea
Mix together flaked tuna meat, mayonnaise or salad dressing, garlic powder, chopped celery, salt, and pepper. Spoon on top of one half of a toasted English muffin (available at French Baker), then top with shredded mozzarella cheese. Heat in a toaster until cheese melts and top with other muffin half.
5 Fried tuna croquettes
Cook garlic, onions, and chopped pimiento in a little olive oil. Add tuna flakes and a little bit of cream. Add mashed potatoes (about a cup of mashed potatoes for every cup of tuna) and mix well until the mixture comes together. Season with salt and pepper, then chill. When
cool, form into thick patties, balls, or little logs. Coat in flour, dip in beaten eggs, then roll in breadcrumbs. Deep fry and serve hot.
6 Kid-friendly twist
Whip up the kids’ favorite mac and cheese, then add tuna! Melt butter in a pan and add an equal amount of fl our. Cook until bubbly then slowly pour in milk, whisking to avoid lumps. Let mixture boil, adding more milk if the mixture is too thick. You should achieve a creamy mixture. Season with salt and pepper and add a pinch of nutmeg. Add tuna and grated cheese. Toss in cooked macaroni noodles then transfer to a baking dish and top with grated mozzarella cheese. Heat in oven until cheese melts.
7 Tuna lasagna
Make tuna lasagna by following the same procedure (as in #6) until the step before you toss in the macaroni noodles. Line the bottom of a pan with bottled puréed tomatoes or tomato sauce, then a layer of cooked lasagna noodles, followed by another layer of puréed tomatoes, then the tuna mixture. Repeat layers ending with the tuna mixture, then sprinkle on top with a mixture of grated gruyere and mozzarella cheese. Heat
in the oven until cheese melts.
8 A pasta dish
The folks from Century Tuna suggest making Stir-Fried Tuna and Spaghetti in Peanut Sauce: Heat a large stir-fry pan or wok and add the oil from a can of Century Tuna chunks in vegetable oil. Add 1/2 cup of sliced onions, 2 teaspoons chopped garlic, 1/2 cup carrot strips, 1/4 cup green bell pepper strips, 1 cup bean sprouts, and tuna chunks. Pour in 1/4 cup of rice wine, then simmer for 2 minutes. Strain vegetables and tuna and set aside. In the same pan, add 2 teaspoons chili garlic paste, 1/4 cup peanut butter, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 tablespoon sugar. Add 1/4 cup chicken broth or water then bring to a boil. Stir in 600 grams cooked spaghetti noodles, then add tuna and vegetables and toss well. Add 1/4 cup coarsely chopped peanuts and 1/4 cup chopped cilantro. Serve hot.
9 Quick stew
Make a hearty stew in half the time with a can of ready-to-eat tuna. Sauté garlic and onions in oil then add tuna to the pan. Add cubed carrots, potatoes, bell peppers, and a tablespoon of tomato paste. Add tomato sauce, bay leaf, and water, then simmer until vegetables are tender. Season to taste with salt and black pepper.
Make soup using canned tuna by sautéing garlic, onions, and roasted red bell peppers in olive oil. Toss in cubed carrots, flaked tuna, and chopped spinach leaves, then pour in chicken broth. Season to taste with salt and pepper. Serve hot. You can add a little bit of cream if you like.
Styling by Sharlene Tan