canned tuna easy recipe

When you are in a hurry to prepare a meal, a can of tuna can be your best friend. It’s healthy, cheap and low on calories. Plus, if you follow these great recipes we are about to show you, you can be done in no time.

So, here are ten easy recipes that will make you understand that tuna cans are an essential ingredient in your pantry.

1. Pasta with tuna, lemon and dill

Preparation: 20 minutes, two servings

Prepare 150g of pasta as instructed on the package. In a bowl, mix t 200g of canned tuna, drained of oil or natural juices, finely sliced half a red onion, lemon zest and lemon juice, dill and two tablespoons of olive oil. Pasta is drained and then mixed with the other ingredients.

2. Puttanesca pizza with tuna

Preparation: 30 minutes, two servings

Heat the oven to 220 degrees Celsius. Make a pizza dough (from pizza flour, according to the instructions on the bag) or use a purchased one. Spread the dough like a disk with the diameter of 23cm and place on a greased baking tray with oil. Over it add four tablespoons of pasta sauce, with tomatoes and chilli. Garnish with 200g canned tuna, six anchovies, black olives and capers. Bake 20 minutes, until dough is crisp and golden brown, then add a handful of arugula.

3. Quick Nicoise salad

Preparation: 20 minutes, two servings

Boil 200g of potatoes for 15 minutes, until soft. Boil two eggs for eight minutes, then peel under running cold water and cut in half. Boil 100g of green beans, rinse under running cold water and drain. Mix two shallots, finely chopped with two teaspoons of mustard, one tablespoon of white wine vinegar and three tablespoons of olive oil. Arrange potatoes, beans and eggs on small sheets of lettuce on two plates. Add one handful of cherry tomatoes on each plate. Divide 200g of canned tuna, drained, in the two plates. Sprinkle salad with dressing.

4. Spicy tuna rolls

Preparation: 10 minutes, two servings

Mix 200g of canned tuna with three tablespoons of mayonnaise, one tablespoon of horseradish paste and two chopped green onions. Divide mixture into two sheets of tortilla, sprinkle with young spinach leaves and roll. Cut in half to serve.

5. Bruschetta with tuna, parsley and chilli

Preparation: 20 minutes, two servings

Cut eight thin slices from a ciabatta bread. Bake on the grill, on both sides, then rub with a half of garlic clove and drizzle with olive oil. Mix 200g canned tuna, drained, with two chopped red peppers, parsley, capers and lemon juice. The mixture is spread on slices of bread.

6. Tuna meatballs

Preparation: 30 minutes, two servings

In a bowl, mix 400g of canned tuna, drained, one finely chopped garlic clove, a handful of breadcrumbs, chopped basil, 25g of grated Parmesan cheese, lemon zest and one egg. Mix well and using your hands form 20 small balls. Fry in oil until golden, then add a jar of tomato sauce and simmer a few minutes. Add the remaining basil, stir and serve with bread or pasta.

7. Fast food rice

Preparation: 15 minutes, two servings

Boil two eggs for eight minutes and peel. Boil 250g of rice as instructed on the package. Fry four chopped green onions in a bit, a pinch of chilli flakes and two teaspoons of curry powder. Stir in the rice, add 200g of canned tuna, drained, and mix. Serve with eggs, chopped parsley and lemon slices.

8. Tuna with spinach and olives

Preparation: 10 minutes, one serving

Mix tuna from a can, drained, with chopped black olives and season well. Fill a ciabatta roll with the tuna mix, slices of tomatoes and spinach leaves. Drizzle with olive oil.

9. Tonnato with fried chicken

Preparation: 10 minutes, two servings

Slice two fried chicken breasts and arrange on plates. Blend 85g of drained canned tuna, five tablespoons of mayonnaise, lemon juice and capers until you have a paste. Season the mixture, then add it over the chicken breast. Serve with watercress (or salad) and lemon slices.

10. Tuna and white bean salad

Preparation: 5 minutes, two servings

Mix 200g of canned white beans, a half of chopped red onion, one crushed garlic clove, a handful of cherry tomatoes, 100g of spinach and 50g of arugula. Add 200 g of tuna, drained, together with the juice of one lemon and olive oil. Season and serve.