WATCH: 3 New Ways To Enjoy Canned Tuna

You won't expect that these dishes are made with canned tuna!

Do you have some canned tuna just sitting around your pantry and don’t know how to cook them? Worry not as we share with you these new ways you can enjoy your canned tuna!

Canned Tuna Sushi

  • 1 medium-sized cucumber, peeled into strips 
  • ¼ cup Korean soy sauce 
  • For tuna:
  • 1 tablespoon lemon juice
  • 1 184-gram can spicy tuna flakes in oil
  • 1 ½  tablespoons Japanese mayonnaise
  • ½ tablespoon sriracha
  • 1 teaspoon chili oil
  • 1 teaspoon sesame oil
  • Chili flakes, to taste
  • For rice:
  • 2 cups cooked rice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup rice vinegar
  • For avocado:
  • 1 medium avocado
  • 1 tablespoon lemon juice
  • salt, to taste
  • 1 Drain canned tuna and in a bowl, mix with Japanese mayonnaise, sriracha, chili oil, sesame oil, salt, and chili flakes. Set aside.
  • 2 In another bowl, smash avocado and mix with salt and lemon juice. Set aside.
  • 3 Mix together vinegar, sugar and salt.
  • 4 Gradually add the vinegar mixture into the warm rice. Mix until combined.
  • 5 With moist hands, form the rice into balls.
  • 6 Assemble: Wrap the cucumber strips around the rice ball. Brush some Korean soy sauce on top of the rice ball and spread avocado mixture on it. Top with the tuna mixture and a drop of Japanese mayonnaise. Serve.

Cheesy Tuna Bread Cups

  • For tuna:
  • 1 184-gram can spicy tuna in water
  • 1 ½  tablespoons Japanese mayonnaise
  • ½ tablespoon sriracha
  • 1 teaspoon chili oil
  • 1 teaspoon sesame oil
  • Salt, to taste
  • Chili flakes, to taste
  • For bread cups:
  • 6 bread slices
  • For toppings:
  • ½ cup quick-melting cheese, grated
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 1 Using a mug or an empty tin can, cut out a round shape from the bread slice then flatten using a rolling pin or a glass.
  • 2 On a muffin or cupcake pan, place the bread slices and form them into cups.
  • 3 Add in the tuna mixture and top with grated cheese, red and green bell pepper.
  • 4 Toast the cups for 8-10 minutes.
  • 5 Serve.


Crispy Tuna Patties with Parsley Sauce

  • For patties:
  • 2 184-gram cans tuna in water, drained
  • 5 tablespoons bread crumbs
  • 5 tablespoons all-purpose flour
  • ¼ cup mozzarella, grated
  • 2 teaspoons dried basil
  • 1 large egg
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • Salt, to taste
  • Ground black pepper, to taste
  • For parsley sauce:
  • 2 tablespoons unsalted butter
  • 1 tablespoon all purpose flour
  • 1 cup fresh milk, more as needed
  • 1 handful parsley, chopped
  • ½ tablespoon garlic powder
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 In a large mixing bowl, combine tuna, all-purpose flour, mozzarella, basil, lemon zest, and egg. Squeeze in the lemon and season with salt and pepper.
  • 2 Mix until all the ingredients are evenly combined.
  • 3 Moisten your hands with a bit of oil and scoop about a spoonful of mixture and shape it into a patty, about 1/2-inch thick.
  • 4 Place the patties onto a tray. Refrigerate for 15-20 minutes to set.
  • 5 In a saucepan, melt the butter over medium heat.
  • 6 Stir in the flour and stir thoroughly to form a thick paste.
  • 7 Cook gently for 2 to 3 minutes more, watching the heat to ensure the paste does not burn.
  • 8 Gradually whisk in the milk.
  • 9 Bring to a boil, lower the heat, and simmer for 5 minutes, frequently whisking to make sure there are no lumps. The sauce should be quite thick but still pouring consistency.
  • 10 Add the fresh parsley and stir well. Season with garlic powder, salt and pepper. Set aside.
  • 11 When patties are ready, fry the patties over medium heat and sear each side until golden brown.
  • 12 Once done, remove from the heat and serve warm with parsley sauce.



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