These canned tuna recipes will get you out of a midweek dinner pickle.
This handy protein-packed pantry staple is the cornerstone of many quick and tasty meals. Here we’ve used either canned tuna in oil or canned chilli tuna in oil for these quick and tasty dinners for two.
For something heartier to feed the family, try our tuna mornay recipe or these tuna potato cakes. For a tasty dinner for one, try this tuna and edamame rice bowl.
1. Garlic crumb spaghetti with canned tuna, olives and lemon
SERVES 2 PREP AND COOK TIME 20 MINUTES
Cook 150g spaghetti in a large pan of boiling salted water until al dente. Meanwhile, heat 40g butter in a small frying pan over a medium heat. Add 1 finely chopped garlic clove and season generously. Cook for a minute; add ½ cup panko breadcrumbs and stir until golden. Set aside. Drain pasta and return to pan; add 195g canned tuna in chilli oil (including oil), broken up with a fork, 1 cup coarsely chopped pitted green olives, ½ cup coarsely chopped flat leaf parsley leaves, ¼ cup finely grated parmesan, 2 teaspoons finely grated lemon zest, 1 tablespoon lemon juice. Serve with a lemon wedge, topped with the garlic crumbs and drizzle with a little extra virgin olive oil.
2. Tuna rice noodle salad with Asian herbs & sweet chilli dressing
SERVES 2 PREP AND COOK TIME 10 MINUTES
Put 100g dried rice noodles into a heatproof bowl and cover with boiling water. Stand for 5 minutes or until soft; drain. Meanwhile put 195g drained canned tuna in oil into a large bowl and break up with a fork. Add 125g small yellow tomatoes, halved, 1 diced Lebanese cucumber, 1 cup of coriander leaves, ½ cup small mint leaves, 2 tablespoons sweet chilli sauce, 2 tablespoons toasted sesame seeds and 1 tablespoon lime juice. Add drained noodles and season, toss to combine.
3. Avocado halves with a spicy tuna mayo
SERVES 2 PREP AND COOK TIME 5 MINUTES
Drain 95g canned tuna and put into a bowl with ⅓ cup (80ml) good quality aioli, 1 finely chopped red chilli, 1 finely sliced green onion, ¼ cup finely chopped coriander leaves and ¼ teaspoon smoked paprika. Season with sea salt and freshly ground black pepper; stir to combine. Halve two ripe avocados, remove seeds and spoon tuna mixture into hollows. Serve with corn chips, lime wedges and extra coriander sprigs.
4. Risoni salad with tuna, fetta & grilled capsicums
SERVES 2 PREP AND COOK TIME 20 MINUTES
Cook 150g risoni pasta in a large saucepan of boiling salted water according to directions. Drain; transfer to a large bowl, add 195g canned tuna in oil, drained and broken up with a fork, 60g baby spinach leaves, 3 tablespoons extra virgin olive oil,1 tablespoon red wine vinegar, ⅓ cup small basil leaves, 60g fetta, crumbled and ½ cup sliced grilled capsicum. Season with sea salt and freshly ground black pepper; toss to combine.
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