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tuna and chickpea stew in a bowl with cilantro
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Tuna and Chickpea Stew

Canned tuna and chickpeas simmered with diced tomatoes, garlic and smoked paprika.

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1. Heat 1 tbsp olive oil in saucepan over medium heat until shimmering. 2. Add 1 small chopped onion and 1 clove minced garlic. Cook 4-5 minutes until softened and fragrant. 3. Stir in 1 cup canned chickpeas, drained and rinsed, and 6 oz canned tuna, drained and flaked. 4. Add 1 cup diced tomatoes and 0.5 cup water. Stir well. 5. Add 1 tsp smoked paprika and 0.5 tsp salt. Bring to simmer. 6. Simmer uncovered 10 minutes until sauce thickens and coats spoon. 7. Finish with 1 tbsp chopped fresh cilantro stirred in off heat.

  • Onion

  • Garlic

  • Chickpeas

  • Tuna

  • Tomatoes

  • Water

  • Smoked paprika

  • Salt

  • Cilantro

  • Olive oil

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tuna stuffed baked potatoes with chives
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Baked Tuna Stuffed Potatoes

Baked potatoes filled with a creamy tuna, onion and sour cream mixture and topped with chives.

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1. Preheat oven to 400°F. 2. Pierce 2 large whole potatoes with fork. Bake directly on oven rack 45-50 minutes until tender when pierced with fork. 3. Meanwhile, heat 1 tbsp olive oil in skillet over medium heat until shimmering. 4. Add 1 small minced onion. Cook 3-4 minutes until translucent. 5. Stir in 6 oz canned tuna, drained and flaked, and 0.25 cup sour cream. Cook 2 minutes until heated through. 6. Remove potatoes from oven. Cut lengthwise and scoop out flesh into bowl, leaving 0.25 inch shell. 7. Mix potato flesh into tuna mixture. Season with 0.5 tsp salt. 8. Stuff mixture back into potato shells. Place on baking sheet. 9. Bake 10 minutes until tops are golden. 10. Finish with 1 tbsp chopped fresh chives sprinkled on top.

  • Potatoes

  • Onion

  • Tuna

  • Sour cream

  • Salt

  • Chives

  • Olive oil

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tuna nicoise salad with eggs green beans and olives
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Tuna Nicoise Salad

Canned tuna with green beans, cherry tomatoes, baby potatoes, olives and hard-boiled eggs.

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1. Boil 2 medium whole eggs for 9 minutes. Cool in ice water, peel, and quarter. 2. Steam 1 cup green beans until tender crisp, about 3-4 minutes. Drain. 3. In a bowl, combine 6 oz canned tuna, drained and flaked, 1 cup halved cherry tomatoes, 1 cup steamed green beans, 0.5 cup quartered baby potatoes (boiled until tender), and 0.25 cup sliced black olives. 4. Drizzle with 2 tbsp olive oil and 1 tbsp red wine vinegar. Toss gently. 5. Arrange salad on plate and top with quartered eggs. 6. Finish with 1 tbsp chopped fresh parsley sprinkled over salad.

  • Eggs

  • Green beans

  • Tuna

  • Cherry tomatoes

  • Baby potatoes

  • Black olives

  • Olive oil

  • Red wine vinegar

  • Parsley

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tuna salad sandwich with dill pickles on whole wheat bread

Tuna Salad Sandwich with Pickles

Tuna salad with mayonnaise, red onion and dill pickles on toasted whole wheat bread.

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1. In a bowl, combine 6 oz canned tuna, drained and flaked, 0.25 cup mayonnaise, 2 tbsp finely chopped red onion, 0.25 cup chopped dill pickles, and 0.5 tsp salt. Mix well. 2. Toast 4 slices whole wheat bread until golden. 3. Divide tuna salad evenly among 2 sandwiches. 4. Assemble sandwiches and cut in half. 5. Finish with 1 tbsp chopped fresh dill sprinkled on top of tuna salad before closing sandwiches.

  • Tuna

  • Mayonnaise

  • Red onion

  • Dill pickles

  • Salt

  • Whole wheat bread

  • Dill

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tuna and vegetable casserole with golden cheddar in a baking dish

Tuna and Vegetable Casserole

Potatoes, tuna and mixed vegetables in a creamy cheddar sauce, baked until golden.

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1. Preheat oven to 375°F. 2. Cook 2 cups diced potato in boiling salted water until just tender, 8-10 minutes. Drain. 3. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. 4. Add 1 cup chopped onion and 1 cup chopped celery. Cook 5-6 minutes until softened. 5. Stir in 6 oz canned tuna, drained and flaked, and 1 cup frozen mixed vegetables. Cook 2 minutes until heated. 6. Add 1 cup cream and 0.5 cup grated cheddar cheese. Simmer 2 minutes until sauce thickens. 7. Combine cooked potatoes and tuna mixture. Transfer to baking dish. 8. Sprinkle 0.25 cup grated cheddar cheese on top. 9. Bake 20 minutes until casserole is bubbly and cheese is golden. 10. Rest 5 minutes before serving. 11. Finish with 1 tbsp chopped fresh parsley sprinkled on top.

  • Potato

  • Onion

  • Celery

  • Tuna

  • Frozen mixed vegetables

  • Cream

  • Cheddar cheese

  • Parsley

  • Olive oil

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creamy tuna pasta with peas and parmesan
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Creamy Tuna Pasta with Peas

Pasta with canned tuna and peas in a creamy Parmesan sauce.

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1. Bring a pot of salted water to a boil. Cook 8 oz pasta until al dente, 8-10 minutes. Drain and set aside. 2. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. 3. Add 1 small minced onion. Cook 3-4 minutes until translucent. 4. Add 6 oz canned tuna, drained and gently flaked. Stir 2 minutes until heated through. 5. Add 0.5 cup frozen peas. Cook 2 minutes until peas are heated. 6. Stir in 0.5 cup cream and 0.25 cup grated Parmesan cheese. Simmer gently 2 minutes until sauce thickens and coats spoon. 7. Add pasta to skillet. Toss to combine and warm through. 8. Finish with 1 tbsp chopped fresh parsley sprinkled over pasta.

  • Pasta

  • Tuna

  • Onion

  • Frozen peas

  • Cream

  • Parmesan cheese

  • Parsley

  • Olive oil

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tuna tacos with cabbage slaw in corn tortillas
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Tuna Tacos with Cabbage Slaw

Browned canned tuna in corn tortillas with a lime, cabbage and carrot slaw.

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1. Preheat a skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 2. Add 6 oz canned tuna, drained and gently flaked, in a single layer. Cook 2-3 minutes per side until lightly browned and heated through, breaking up gently. Remove from heat. 3. In a bowl, combine 1 cup shredded cabbage, 0.25 cup shredded carrot, 1 tbsp chopped cilantro, 1 tbsp lime juice, and 0.5 tsp salt. Toss well. 4. Warm 4 small corn tortillas in a dry skillet over medium heat, 30 seconds per side. 5. Assemble tacos by dividing tuna evenly among tortillas. Top with cabbage slaw. 6. Finish with a squeeze of lime juice over tacos.

  • Tuna

  • Cabbage

  • Carrot

  • Cilantro

  • Lime juice

  • Salt

  • Corn tortillas

  • Olive oil

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skillet tuna with sautéed kale garlic and lemon
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Skillet Tuna with Sautéed Greens

Lightly browned tuna and tender kale cooked with garlic, olive oil and lemon for a simple five-ingredient skillet meal.

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1. Heat 1 tbsp olive oil in large skillet over medium heat until shimmering. 2. Add 6 oz canned tuna, drained and gently flaked, in a single layer. Cook 2-3 minutes until lightly browned and heated through. Remove and set aside. 3. Add 1 clove minced garlic to skillet. Cook 30 seconds until fragrant. 4. Add 3 cups chopped kale. Cook 4-5 minutes over medium heat, stirring occasionally, until wilted and tender. 5. Return tuna to skillet. Stir to combine and heat through 1-2 minutes. 6. Finish with 1 tbsp lemon juice stirred in off heat.

  • Tuna

  • Garlic

  • Kale

  • Lemon juice

  • Olive oil

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