What can you make out of a can of tuna?
Apparently… a lot! This home cook shows us so many ways that you can enjoy that can of tuna. Enjoy these three recipes that can serve four people. These can cover three courses of your meal already: appetizer, salad, and entrée.
Let’s start with the egg and tuna appetizer.
You’ll need:
- 6 eggs
- 2 cans tuna in oil (2.8 oz. each)
- 1 tablespoon mayonnaise
- 1 tablespoon capers
Boil the eggs, peel, and cut it in half.
Separate the yolks from the whites by slowly pushing the egg yolk out into a plate or bowl. Make sure that you don’t break the egg whites.
Mash the egg yolks, then add the tuna (without the oil), mayonnaise, and capers.
Cut the capers into fine pieces before placing them in. Stir them altogether until all ingredients are mixed well.
Scoop a teaspoonful and place them on the egg whites where the yolk used to be.
There you have your appetizer. Let’s move on to your salad and prepare the following:
- 1/2 lb. chicken breast
- Lettuce or cabbage
- 3 or 4 carrots
- 1 onion
- 1/2 glass of water
- 1/4 cup white wine
- 1 tablespoon of capers
- 1 tablespoon of anchovy paste or 4 anchovies
- 5.6 oz. canned tuna
- Salt
- Olive oil
Grate the carrots and cook them in a pan with olive oil on low heat.
Add the chopped onions and half a glass of water. Season it with salt to taste. You can opt to add other spices to your liking.
Grease a stove-top grill or a pan would do.
Cook your chicken breasts until they’re nice and tender. Set it aside and start making the salad sauce.
Pour the white wine into a glass or deep bowl.
Add the capers, anchovy paste, and tuna. If you don’t have anchovy paste, you can add four pieces of anchovies. Using a handheld blender, mix all the ingredients until they have that nice thick consistency.
Slice your preferred greens for your salad.
You can opt to use lettuce, cabbage, or even kale. Place them evenly in a serving dish. Add your sautéed carrots on top. Slice the chicken breasts and place them on top of your vegetables.
Drizzle a generous amount of your salad sauce, and it’s ready to be served.
And finally, your entrée. Here are the ingredients:
- 11 oz. Linguine pasta
- 8.8 oz. tuna in oil
- 3 ½ oz. green olives
- 1 clove of garlic
- 1 handful of salted capers
- Grated pecorino or grated lemon
- Extra virgin olive oil
- Salt
Cook the pasta as you usually would, or as instructed on its package.
Take the olives out of its jar, wash them, and chop them into pieces. Prepare them on a plate along with the capers, chopped garlic, and tuna. Again, separate the oil from the tuna.
Heat a pan in medium heat and add extra virgin olive oil.
When it’s hot enough, transfer all the ingredients from the plate to the pain—Cook for three minutes. Check if your pasta is already cooked and drain it out of the water.
Add the pasta to the pan and mix.
Grate some lemon peel on top to add a little zest to your dish. You can also top it with grated pecorino. There you have it! You have three courses of simple yet delicious recipes out of canned tuna.
Get the full tutorial for all three of these flavor-packed recipes in the video below!
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