canned tuna

What makes the best ever tuna sandwich? It's all in the combination of ingredients—the best tuna you can find, cottage cheese and mayo, and good use of fresh dill, parsley, and more. 

Best Ever Tuna Salad Sandwich

(5 tuna fish

cottage cheese

mayonnaise

red onion

celery stalk, finely chopped (about 1/2 cup)

capers

lemon juice

dill

parsley

Dijon mustard

bread,

Lettuce and sliced tomatoes (optional)

"Do you use small or large curd cottage cheese, and is it the thicker consistency, or the kind with more liquid?\r\nThanks! I am making this tomorrow."

"This recipe has become my go-to recipe for tuna salad. It is so delicious and so much better than the plain tuna salad I grew up eating. It takes a little more effort to make, but it’s worth it. The fresh parsley and capers make it taste so fresh! The only thing I change is that I use lime juice instead of lemon, simply due to personal preference. My husband says I’m obsessed and teases me because I eat 3 of them at a time! Anyway, I just wanted to say thank you so much for sharing. This has become a family recipe for us."

Mix: In a medium bowl, mix all of the ingredients until combined.

Serve: Serve tuna salad on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.

"Looking at the ingredients, I knew I had to try this! The interesting combination of ingredients was delicious! I do like relish and diced dill pickles in mine for a bit of sweetness and crunch, absolutely perfect!"

"Fantastic!! I love tuna but was really bored with every day tuna salad and was looking for something to up the flavor. First time I made had everything but the capers and knew I would miss that flavor. Have since bought capers and have followed this to the T and it is soooo good! So glad I found this recipe.  Need to try it with tuna packed in oil (have been adding extra virgin olive oil and use mayonnaise with olive oil). Never liked it as a kid, but maybe time to try again. Thanks!"

"I’ve made this three times now and we love it more each time."

This was one of Julia Child’s favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann’s). Her longtime assistant, Stephanie Hersh, said, “The rest was up for grabs.” Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you’ll have Julia’s midday signature.

Tuna-Salad Sandwich, Julia Child Style

tuna

celery

Salt

pepper,

chives

toasted English muffins (preferably Bays) bread

lettuce leaves,

tomato

onion (optional)

Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you’d like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you’re using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it’s made, but it’s even better after a couple of hours in the fridge.

When you’re ready to serve, spread the muffins or bread with a little mayonnaise. If you’re using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you’re using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.

Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead. Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde. Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it. The other essential ingredient is freshly baked bread, like a good crisp baguette or crusty ciabatta roll.

Italian-Style Tuna Sandwich

extra-virgin olive oil, plus more as needed

garlic cloves,

green olives,

anchovy fillets, chopped

lemon

red pepper

Salt and pepper

baguette ciabatta rolls

lettuce leaves, arugula

eggs

serrano chile, thinly sliced, optional

Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.

Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

Quick, easy, delicious tuna patties! Best thing you can make with canned tuna. Kid-friendly, Budget-friendly.

Tuna Patties

bread

lemon zest

water (or liquid

chives, green onions, or shallots

Salt and black pepper

extra virgin olive oil

butter

Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Form into patties, chill: Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

Sauté in skillet: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
 
Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

"Very good, they fell apart easily, next time I’ll try adding another egg."

"Loved them, I used less potato but still tasted beautiful. Thank you"

"Yes and it was so good....new recipe for me and I was a bit in doubt but it turned out to be a recipe that I will pass on!  Can’t wait to make it again....a real suggestion is to make it ahead and refrigerate the patties at least an hour before....better to fry them easier....great recipe to go to with canned tuna!"

"I made these and added chopped French's Fried Onions, garlic, smoked paprika, and bread crumbs. They came out great!"

"I used Old Bay seasoning instead of salt and used canned solid white albacore tuna in water.\r\n\r\nChilling for an hour is  very important.\r\n\r\nThese were excellent!"

https://www.simplyrecipes.com/video_src?vid=5761255980001

Quick and easy! Tuna pasta with canned tuna, tomato, red onion, kalamata olives, lemon, capers, and Mozzarella cheese

Mediterranean Tuna Pasta

cored,

cup pitted, kalamata olives, coarsely chopped

cup chopped red onion

Tbsp chopped parsley

Tbsp capers, coarsely chopped

Tbsp extra virgin olive oil

salt

black pepper

fusilli pasta, dry

grated Mozzarella cheese

"Wild Planet at Costco is tops and a  4-pack deal."

"American Tuna is the only brand I buy anymore. Pricey but worth EVERY RED CENT! USA caught and canned and of exquisite taste. Never going back to fake tuna again. Canned and cook so has its own oils. Awesome sauce!!!!"

Put pasta water on to boil: Heat 2 quarts of salted water (1 Tbsp kosher salt), to a boil. While heating the pasta water, prep  the ingredients.

Stir drained tuna with tomato, olives, onion, parsley, capers, lemon juice, olive oil, salt, pepper: Place drained tuna in a medium bowl. Stir with a fork to break up the largest chunks of tuna. Add the tomato, olives, red onion, parsley, capers, lemon juice, olive oil, salt and pepper. Stir to combine.

Boil pasta until al dente: When the pasta water comes to a boil, add the pasta and boil, uncovered, on a rolling boil until al dente (cooked through, but still a little firm to the bite). Reserve 1/4 cup of the pasta water.

Add pasta to tuna mixture, sprinkle with Mozz: Drain the pasta and immediately add the pasta to the tuna mixture.
Sprinkle with the grated Mozzarella cheese and stir until everything is well combined. If the pasta seems a little dry, add some of the reserved pasta water and/or some more olive oil.
 
Serve warm.

"Delish.  Sauteed ingredients to make a hot dish, as well  Other than sprinkling in a little Aleppo pepper, didn't change a thing."

"It was very good! I made this during winter when fresh tomatoes aren’t very good, so I did omit it and also cooked the onion because I wanted it as a hot dish rather than a salad."

Invite the gang over to get the latest scoop on a veteran entertainer — dips!

Creamy tuna and caper dip

light cream cheese

parsley leaves

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Tuna With Capers, Olives and Lemon

garlic clove, finely minced

lemon,

extra virgin olive oil,

tuna,

red onion

black olives

Buttered toast,

unsalted butter, softened,

In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.

Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

With garlic for flavour, this tuna pasta meal is perfect for the whole family.

Spaghetti with tuna sauce

olive oil

garlic

Italian tomatoes

Italian-style tuna

spaghetti

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751723550001&=domain=taste

5348771529001-5751723550001

Easy, fast, pantry-friendly. With little more than canned tuna and tomato, pasta al tonno checks a lot of boxes on our weeknight dinner bingo card.

Pasta al Tonno (Pasta With Tomatoes and Tuna) Recipe

(45 milliliters) extra-virgin olive oil

red pepper flakes

Kosher salt

(5 milliliters) fish sauce (optional)

(340 grams) dried long pasta

(3/4 ounce; 25 grams) flat-leaf parsley leaves

In a large skillet or straight-sided sauté pan, combine oil and garlic. Cook over medium heat, turning garlic cloves occasionally, until garlic is deep golden brown on all sides, about 5 minutes. Using tongs or a slotted spoon, remove garlic from skillet; discard garlic. Add red pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. 

Add tomatoes, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until oil is emulsified and sauce is thickened slightly, about 10 minutes. Reduce heat to medium-low, add fish sauce (if using) and tuna, and stir gently until just incorporated into sauce, taking care to keep pieces of tuna as intact as possible.

Meanwhile, in a pot of salted boiling water, cook pasta until just shy of al dente (about 2 minutes less than the package directs). Using tongs, transfer pasta to sauce, along with 1/4 cup (60ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water.

Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed to adjust consistency of sauce. Remove from heat, add parsley, and stir to combine. Season with salt to taste. Serve immediately.

Stuck with what to make for dinner? Chances are you have the ingredients for this tuna and pasta bake in the pantry.

Creamy tuna pasta bake

dried large shell pasta

(250 grams) frozen peas and beans

asparagus, trimmed,

cornflour

milk

Bega So Extra Light Tasty cheese

can tuna in springwater, drained, flaked

With al-dente spaghetti tossed in delicious Japanese-style seasoning, this Miso Butter Pasta with Tuna and Cabbage makes a quick meal you’ll love. It takes only simple pantry ingredients and ready in 15 minutes!

Miso Butter Pasta with Tuna and Cabbage

oz spaghetti

oz cabbage ((3 leaves))

canned tuna ((2.8 oz, 80 grams))

Tbsp extra-virgin olive oil

unsalted butter

Tbsp miso

pasta water

soy sauce

mirin

Gather all the ingredients.

Start boiling 4 quarts (16 cups, 3.8 L) water in a large pot (I used a 4.5 QT Dutch oven). Once boiling, add salt and spaghetti.

Stir to make sure spaghetti doesn’t stick to each other. Tip: I usually reduce the cooking time by 1 minute if I have to continue cooking the pasta afterward. Drain if you finish cooking the spaghetti first, but you should be able to cook the rest of the ingredients in 10 minutes while spaghetti is being cooked.

To Cook Spaghetti

While cooking pasta, we prepare the ingredients. Peel the garlic cloves and thinly slice them.

Remove the tough core of the cabbage and cut into 1-inch square pieces.

Drain the canned tuna. If you use a big chunk, you can cut/break into smaller pieces (optional).

To Prepare Ingredients

Heat the olive oil in a large frying pan over medium heat. While the oil is still not hot yet, add the garlic to start infusing. Make sure to coat the garlic with oil.

When the garlic is sizzling and well-coated with oil, add the cabbage and coat with the oil for 2 minutes or so.

Add the canned tuna and toss it together with the cabbage.

Add freshly ground black pepper, unsalted butter, and miso. Stir to mix well and let the butter melt completely.

Reserve ¼ cup (60 ml) of pasta water and add to the frying pan.

Shake the pan and mix all the ingredients together. Make sure the miso is dissolved while mixing by this time.

Add the soy sauce and mirin.

When the spaghetti is done cooking, pick up the noodles with a pair of tongs (or you can quickly drain in the sink) and add to the pan. Toss the spaghetti to mix all together.

Season the spaghetti with freshly ground pepper. Taste and add salt if needed. The reserved pasta water I added has enough salt so I do not add additional salt here. Serve the pasta to individual dishes. Enjoy!

To Cook Tuna and Cabbage Japanese Pasta

For when it’s too hot to cook, there's the chef Scarlett Lindeman’s tuna salad — the same one she serves at her Mexico City restaurant, Cicatriz. Made with high-quality, oil-packed tuna, the salad is fresh, juicy, bright and summery, composed with cucumbers, avocado, pickled onion and lots of herbs. Don’t be afraid to season the cucumbers generously with salt at the start, and to season more as you build the layers of the salad. The dish is so simple that seasoning it well is key.

Scarlett’s Tuna Salad

rice-wine vinegar

sugar

peeled,

Persian cucumbers,

spring onions, thinly sliced

limes, juiced,

olive-oil-packed tuna

avocado,

salt,

black pepper,

basil leaves, washed and torn

cilantro sprigs, washed and torn

mint leaves, washed and torn

In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.

In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.

Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.

This 19th century tuna pasta recipe was created by a Neapolitan Marquis. It's simple to make, so perfect for weeknights but elegant enough to serve to guests!

Tuna and Anchovy Vermicelli recipe from Naples

400 g vermicelli pasta ((140z)

200 g canned tuna ((7 ounces) in olive oil)

anchovy oil

beef broth ((8.5 floz) I used homemade)

(for

black peppercorns (as required)

pink peppercorns (as required (Peruvian pepper))

tbsp extra virgin olive oil

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Wash and chop the parsley. Drain the oil from the tuna. Rinse the anchovies well if they are salted.&nbsp;Cut them into small pieces and together with ¾ of the tuna, puree  in a blender with a little of the beef broth.

Put this sauce into a saucepan and add the rest of the broth and a few pink and black peppercorns. Stir and cook over a low heat until the sauce reduces and thickens (5-10 minutes). Add the rest of the tuna to the sauce and stir to mix in. Add salt to taste.

Cook the vermicelli al dente according to the instructions on the packet, save a cup of the pasta cooking water and drain the pasta. Return it to the pot or put it in a bowl and add the butter, olive oil and chopped parsley. Toss to mix well.&nbsp;

Then add the tuna and anchovy sauce, mix everything together well. Return to the heat and cook for another minute to allow the pasta to absorb the flavours of the sauce. If the sauce seems dry, add some pasta cooking water. Serve immediately with a little more chopped parsley and a few peppercorns.

Mediterranean Pasta Salad with Tuna is one of our quick go to dinners, it&#39;s got everything we crave when we&#39;re super hungry ~ carbs, protein, and lots of crunchy veggies. It&#39;s ready in the time it takes to cook the pasta.

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