Canned tuna is cheap ($1-2 per can), high in protein (20g per can), and shelf-stable. Here are 10 ways to use it.
Tuna + mayo + celery + onion + lemon juice. Serve on bread, crackers, or lettuce wraps. The OG tuna recipe.
Tuna salad + cheese between bread, grilled like a grilled cheese. The cheese makes it next level.
Pasta + tuna + olive oil + garlic + capers + lemon. A 15-minute Italian classic. Add cherry tomatoes if you have them.
Rice + tuna + avocado + soy sauce + sesame seeds + cucumber. A deconstructed poke bowl with pantry ingredients.
Tuna + egg + breadcrumbs + onion + seasoning. Form into patties and pan-fry until golden. 10 minutes.
Egg noodles + tuna + cream of mushroom soup + peas + cheese. Bake at 350°F for 25 minutes. Comfort food.
Tuna + cheese + salsa in a tortilla. Not traditional but surprisingly good.
Hollow out tomatoes, fill with tuna salad. Light, fresh, and no bread needed.
Greens + tuna + hard-boiled egg + green beans + olives + potatoes + vinaigrette. A French bistro classic.
Rice + tuna + eggs + soy sauce + vegetables. Works just as well as chicken fried rice.
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Yes. High in protein, omega-3 fatty acids, and vitamin D. Choose chunk light tuna (lower mercury) over albacore for frequent eating. Limit to 2-3 cans per week.
Chunk light is from smaller tuna species (skipjack), lower in mercury, and has a stronger flavor. Solid white (albacore) is milder, firmer, and higher in mercury.