There’s nothing wrong with a classic tuna salad sandwich. In fact, it’s one of our favorites. But, don’t let the popularity of the classic make you think canned tuna is a one-hit wonder. Here are five of our favorite ways to use tuna, using a variety of types of tuna…no tuna salad required.
*Each recipe serves 2 and delivers approximately 350-400 calories per serving (including side suggestions).
Toss 2 cups of cooked brown rice with a drained and flaked 5-ounce can of Solid White Albacore in Oil, 2 tbsp toasted pine nuts, 2 tbsp chopped olives, 1/4 cup chopped sun-dried tomatoes, 2 tsp balsamic vinegar, and 1 tsp dried oregano. Serve with a side of roasted veggies or over a bed of greens.
Drain and flake a 5-ounce can of Tuna in Water and mix with 1/4 cup of your favorite salsa, 1 tsp fresh lime juice, 1/4 tsp garlic powder, and freshly ground black pepper to taste. Place 2 tbsp of the mixture in the center of 4 corn tortillas and top each with 2 tsp shredded Monterey Jack cheese. Place in a 300 degree oven for 5 minutes, or until tortilla are soft and cheese is melted. Fold each tortilla in half to form a taco and top each with 1 tbsp chopped avocado and 1 tsp nonfat plain Greek yogurt.
Super stuffed tomato:
Mix a drained 5-ounce can of Tuna in Oil with 1/4 cup diced celery, 2 tbsp chopped onion, 1/2 tsp dried basil, and 1/4 cup shredded part-skim mozzarella. Using a pairing knife or grapefruit spoon, remove the center vein and seeds from two large tomatoes, creating tomato bowls. Stuff each tomato bowl with half of the tuna mixture. Sprinkle the top of each with 1 tbsp whole wheat bread crumbs and bake at 350 degrees for 10-15 minutes, or until the tomato is soft and the cheese begins to bubble up.
Lemon garlic penne with tuna:
Drain a 5-ounce can of Prime Fillet® Tonno in Olive Oil, reserving 1 1/2 tbsp of the oil. Mix reserved oil with 1 tbsp fresh lemon juice, 1 tsp freshly chopped garlic, and a small dash of cayenne pepper. Break the tuna into chunks with a fork and toss with 3 cups of cooked whole wheat penne and the lemon juice mixture. Serve with sautéed greens or roasted vegetables.
Tahini-lemon tuna pita:
Mix a drained 5-ounce can of Chunk White Albacore in Water with 2 tsp tahini, 2 tsp fresh lemon juice, 2 tbsp nonfat plain Greek yogurt, 1 tsp Dijon mustard, 1/8 tsp paprika, and 1/4 cup shredded carrot. Stuff half the tuna mixture into each of two 6-inch whole wheat pitas, along with 2 thick slices of tomato, 1/4 cup thinly sliced cucumber, and 1/4 cup fresh baby spinach.
What are some of your favorite, non-traditional, ways to eat canned tuna? Are you a tuna in water fan or do you prefer tuna in oil?