tuna recipe

Bursting with flavour, this Dan Bing Recipe with tuna and egg makes the perfect savoury breakfast crepe or quick snack. A light batter made with cornflour (cornstarch) ensures these Taiwanese egg pancakes are crispy and fluffy, yet light and totally delicious!

Dan Bing Recipe - Taiwanese Egg Pancakes (蛋餅)

flour

cornstarch (cornflour)

½ cup cheese (tasty, grated)

water

g tuna (canned)

eggs

spring onion / green onion (finely sliced)

sesame oil (for cooking)

salt

tbsp sweet chilli sauce

½ tbsp soy sauce

Pop your soy sauce and sweet chilli sauce in a small bowl, then give them a good stir and set aside.

For the Sauce:

Place plain flour, cornstarch/cornflour and salt into a large mixing bowl and add the water. Whisk until the batter has a nice runny consistency with no lumps.

In a separate small bowl or pouring jug add the tuna, cheese, spring onions, egg and mix well. Pop aside.

Now heat the sesame oil in a small to medium frypan. Pour in a small amount of batter and quickly swirl until it reaches the edges. Cook for 1 minute until the pancake starts to cook, then top with around a ⅓ of the egg and tuna mixture and spread across the top in a thin layer. Avoid the edges if you can.

Continue cooking until the egg just starts to set, then slide the spatula around the edges to loosen the pancake and flip it over. Continue cooking for another 30 seconds before flipping it back. Now you can fold in two edges to create a yummy rolled pancake!

Remove from the pan, then repeat for your remaining pancakes.

To serve, transfer your freshly cooked and rolled pancakes to serving plates, slice into 2-3cm strips and drizzle with your blended soy and sweet chilli sauce. Alternatively, you can serve them whole and wrapped in a piece of paper. Enjoy!

For the Pancakes Batter:

https://www.youtube.com/watch?v=49go28Rtdmg

Bursting with flavour, this Dan Bing Recipe with tuna and egg makes the perfect savoury breakfast crepe or quick snack. A light batter made with cornflour (cornstarch) ensures these Taiwanese egg pancakes are crispy and fluffy, yet light and totally delicious!

FULL RECIPE - https://bit.ly/DanBing

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How to Make Dan Bing - Taiwanese Egg Pancakes (蛋餅)

Tuna Quinoa Salad - A light and healthy meal packed with protein. Quinoa, tuna and an array of mixed veggies are tossed in a brightly flavored, simple dressing.

Tuna Quinoa Salad

olive oil (regular

red wine vinegar

lemon juice

garlic

tsp sugar (or honey)

oregano

salt (or

tsp pepper (or

quinoa (dried)

oz tuna (drained (2 cans))

cherry tomatoes (halved)

cucumber

onion

oz chickpeas ((1 can) drained and rinsed)

feta cheese (crumbled)

Cook the quinoa according to package instructions. Allow it to cool down fully in the fridge.

Whisk the dressing ingredients in a bowl or mixing cup and set aside.

Add the cooled quinoa and remaining salad ingredients to a large mixing bowl. Pour the prepared dressing into the bowl and toss everything well. Taste for seasoning.

In this zero-waste recipe, we use Swiss chard in its entirety, from stems to leaves!

Seared Tuna with Wilted Swiss Chard and Green Onion Broth

Swiss chard, about 1 lb (450 g)

lb (225 g) mini bell peppers, seeded and halved

garlic cloves, chopped

olive oil

tbsp Kalamata olives, pitted and halved

4 steaks

green onions, thinly sliced

(10 g) chives, finely chopped

chicken broth

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Separate the Swiss chard stems from the leaves. Cut the stems into ½-inch (1 cm) pieces and set aside in a bowl. Coarsely chop the leaves and set aside in another bowl.

In a large non-stick skillet over high heat, soften the bell peppers and garlic in the oil for 2 minutes. Add the chard stems and cook for 4 minutes or until al dente. Add half of the chard leaves and cook until wilted. Add the remaining leaves and olives. Cook until all the leaves are tender. Season with salt and pepper. Keep warm.

Swiss Chard

In another skillet over medium-high heat, sear the tuna in 1 tbsp (15 ml) of the oil for 1 to 2 minutes on each side or until nicely browned on the outside but still raw at the centre. Season with salt and pepper. Set aside on a plate.

In the same skillet over medium-high heat, soften the green onions and chives in the remaining oil. Add the broth. Bring to a boil and let reduce by half.

On a work surface, slice the tuna steaks.

Divide the chard mixture among four shallow bowls. Top with the sliced tuna and green onion broth.

Tuna

Nous avons fait la recette telle quelle. Tout est parfait, mais il manque de saveur. Manque de zip! À refaire en trouvant les bonnes aromates.

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

A fresh and spicy chopped salad recipe you can assemble in 10 minutes. It’s a healthy, high in protein, and ridiculously easy to make tuna salad.

Tuna & Green Bean Chopped Salad

1.2kg Green Beans

Pickled Green Chillies

Tbsp Capers

Good Quality Tinned Tuna

Lemons

Boil your green beans in water until soft, drain, and then allow to cool.

Chop and discard the heads off the pickled guindilla chillies. Add your beans to a chopping board along with your tuna and chillies and roughly chop them up.

Add all of your chopped ingredients to a bowl and squeeze in the juice from your lemons. Add in a good glug of olive oil and season generously with salt and pepper. Serve and enjoy!

This easy tuna melt wrap has been my go-to lunch for a while; it takes just minutes to prepare and uses ingredients that I usually have on hand.  When I feel like I have no time for lunch, this wrap comes through to keep me satisfied the whole afternoon.

Easy Tuna Melt Wrap

wild-caught tuna (or any canned seafood you enjoy, 140 grams)

salt and pepper

spicy mayonnaise (or regular mayonnaise)

relish

honey dijon mustard

tortillas of choice (I used flour)

grated cheese (of choice, I used mozzarella)

Drain the tuna and add it to a bowl. Using a fork, break it into small pieces.

Add salt and pepper to taste, the mayo, relish, mustard, and lemon and mix well. All of these ingredients should be added to your preference, adding more or less as desired.

Take two small (or one large) tortilla of choice and add the tuna. Top with  cheese of choice and pop it on a baking sheet in the oven to fully melt the cheese.

I like putting my oven on low BROIL but you can also heat the wrap at 400F until the cheese melts. If using the BROIL (top grill only) setting, watch the wrap the whole time as it can easily burn. The air fryer should also work if you want to try.

Once the cheese has melted, you can add any additional toppings or extra mayo on top. Enjoy!

(Update) I’ve made my share of tuna melts but the tortilla method put it over the top, large keto/carb tortilla balance but I can’t tell the difference, soft and full of fiber.  Anyway, thank you for the pro tip!! (I might have melted so Munster on top, wow).

I’ve made my share of tuna melts but in the tortilla with a little cheese on top was delicious.  Thanks for the recipe!!!

The best Tuna melt I have ever tasted!! 
Oh my!! Incredible especially with that amazingly delicious mayo!! 
Please keep it up

https://www.youtube.com/watch?v=1rRE_mKQ_N8

✨You can find the full printable recipe with tips and directions on my website which is linked here:
🌐https://www.themodernnonna.com/easy-tuna-melt-wrap/

My easy tuna melt wrap has been my go-to lunch for a while. This is the recipe I always turn to when I don’t have anything made or want something incredibly quick for lunch. This recipe is so versatile as you can use any toppings you enjoy such as sliced avocado, hot sauce, or even a gluten-free tortilla of choice as well. You can use canned tuna, salmon, or chicken so feel free to experiment based on your preferences.

INGREDIENTS
1 can wild caught tuna or any you enjoy (140 grams)
salt and pepper to taste
1 tablespoon spicy mayo or regular
heaping teaspoon relish to taste
squeeze of fresh lemon juice to taste
grated cheese of choice to taste I used mozzarella
2 small tortillas of choice, I used flour or one large

You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for TUNA MELT WRAP in the search tab on the website and it will pop right up 
www.themodernnonna.com

⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.

#TheModernNonna #RecipeShare #TunaMeltWrapRecipe #TunaRecipe #MealPrepIdeas

10 min tuna melt wrap! 🤤 MUST make with spicy mayo #shorts

Tuna Stuffed Baked Potatoes, twice baked or double baked as they are sometimes known, are such a budget friendly and versatile meal.

Tuna Stuffed Baked Potatoes

Potatoes (russet)

Cream cheese

g Mature cheddar (grated; for the filling)

g Mature cheddar (grated; for the topping)

Sun-dried tomatoes (chopped)

110 g Tuna (canned; drained)

tbsp Sweetcorn

salt black pepper

Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.

Pierce the skins of 2 Potatoes several times. Put the potatoes into the oven and baked for 60-90 minutes, until they are easily pierced with a fork. Slice the potatoes in half and scoop out the insides and put it into a bowl.

Add 4 tbsp Cream cheese, 25 g Mature cheddar, 6 Sun-dried tomatoes, 110 g Tuna, 4 tbsp Sweetcorn and 1 pinch Sea salt and ground black pepper to the bowl with the potatoes and mix well.

Divide the mixture between the potato skins and top with 25 g Mature cheddar.

Put them back in the oven for 15 minutes until the cheese has melted.

These are so delicious and I love that you can swap the fillings around too.

One of my favourite lunches for sure! Super delicious and so budget friendly too!

These were delicious and SO EASY! I'm so glad I found them this morning because it was just the perfect lunch.

This has all my daughter's favorite ingredients. This has the making of a meal-plan regular at my house!

I love loaded baked potatoes but I have never tried them with tuna filling. This recipe looks so simple but so delicious. Bookmarking!

We just made these tonight! We gobbled them up so quick. Thank you for the easy recipe!

Wow this baked potato was so delicious! Never thought to stuff it with tuna :)

Looks so good! Can't wait to try this recipe.

I have everything I need for this dish, can’t wait to make it this weekend!

I know what I'm doing with the next can of tuna I open! Delicious recipe!

I've been craving baked potatoes lately, definitely gonna try this one soon!

I’ve been in such a cooking rut lately, so I’ve been exploring new recipes to make! I happened upon your recipe and I am so glad I did. I made it today and my entire family loved it! Its doing into our menu plan rotation!!

What a tasty way to stuff a baked potato! I want to dig right in. :)

That is a delicious way to enjoy baked potato and tuna. Looks so inviting. Thanks for sharing this amazing recipe.

I love how versatile baked potatoes can be.  You really can use what you have handy to get dinner on the table.

Looks great! Will have to try it this Friday night!

Stuffed potatoes are my favourite!! I have never tried it with tuna, and I am glad I found your recipe. SO GOOD!!

What a unique recipe! We've had a couple of cans of tuna in the pantry for like a year because we got tired of the same old tuna sandwiches - can't wait to try this recipe now!!

This is so good! Everyone at my house was impressed! Thanks for the recipe!

A humble tin of tuna has so much potential. We've used it to make a quick, store-cupboard larb. Lots of spice and acid. Perfect eaten with the leftover rice.

Spicy Tuna Larb

Baby Gem Lettuce

Cucumber

Fresh Coriander

2tbsp Jasmine Rice

0.5 Red Onion

Lime

1Clove Garlic

Thai Red Chilli

2tbsp Fish Sauce

Honey

Salt

Pepper

In a small pan on high heat, add 2 tbsp of rice and toast until medium golden, tossing for 3-4 mins or until it smells like popcorn. Make sure to watch the pan because it can burn quickly. Set aside in a mortar and pestle or blender/spice grinder. Grind or blitz into a fine powder and set aside.

Finely slice your red onion, chilli, coriander stems, and then mince or grate your garlic. Add all of those ingredients to a medium-sized bowl. Add the zest of 2 whole limes along with all the lime juice, fish sauce, honey, pinch of salt and pepper and toss well. Drain the majority of the olive oil from the tin of tuna and gently toss into the bowl, trying not to break up the chunks into mush.

Prepare a platter of iceberg cups, sliced cucumbers, fresh coriander and leftover rice, if you've got any.

Cover the tuna larb in the toasted rice powder and lightly toss. Serve in lettuce cups and tuck in.

This was delicious but 50 grams of coriander for this between two people is wild

Loved this recipe, sweet, spicy and everything nice, super simple and taste of Thailand! 

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6338230615112

Top 7 tuna recipe recipes from across the web

The most viewed tuna recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dan Bing Recipe - Taiwanese Egg Pan...

Tuna Quinoa Salad

Seared Tuna with Wilted Swiss Chard...

Tuna & Green Bean Chopped Salad

Easy Tuna Melt Wrap

Tuna Stuffed Baked Potatoes

Spicy Tuna Larb

Top 7 tuna recipe recipes from across the web

The most viewed tuna recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dan Bing Recipe - Taiwanese Egg Pan...

Tuna Quinoa Salad

Seared Tuna with Wilted Swiss Chard...

Tuna & Green Bean Chopped Salad

Easy Tuna Melt Wrap

Tuna Stuffed Baked Potatoes

Spicy Tuna Larb

The most viewed tuna recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine