By Kathryn McLean
Somebody recently mentioned to me that they like tuna, but don’t really know what to do with a can of tuna other than sandwiches. If you feel the same way, here are some suggestions for using a relatively inexpensive can of tuna to make lunch or dinner.
First, the above-mentioned sandwich. At its most basic, tuna salad in a sandwich or on its own consists of drained canned tuna mixed with mayonnaise, salt and pepper. So you might want to consider one or more of these add-ins: finely chopped onion; chopped fresh herbs such as parsley, cilantro, dill, basil, thyme, tarragon, oregano or mint; dried herbs; chopped pickle; a spoonful of relish; fresh lemon juice; raisins; chopped olives; or sundried tomatoes.
If you don’t want to use mayonnaise, try a spoonful of plain yogurt in its place or even a little olive oil. Go ahead and scoop the tuna salad onto bread or toast or eat it as is.
If you want to try another version of a tuna salad, you can add the drained tuna to a green or chopped salad. Start with a base of greens such as spinach, arugula or any variety of lettuce. Top the greens with fresh veggies, add seeds or nuts, and the canned tuna. Add your favourite dressing and toss everything together. You can make this salad, or any dishes suggested here, in any amount, whether to feed yourself or a crowd. Simply increase the amounts of your chosen ingredients.
A chopped salad like a village salad or Greek salad can easily accommodate the addition of tuna. Just add the drained tuna to your usual mix.
If you’re interested in tuna in fresh salads, you might also like tuna in a Cobb salad or Nicoise salad. Both combine fresh and cooked elements eaten cold with a simple dressing.
As with most dishes, there are no hard and fast rules for preparing these salads. Yes, traditional dishes have set ingredients, but you can always make your own version. Omit the boiled egg if you don’t like them, or add more potatoes and green beans if that’s your preference.
Go ahead and add tuna to a salad you might not have thought of adding it to before now. How about adding tuna to a pasta salad? Consider short pasta with fresh veggies and herbs mixed with a simple dressing.
Try pasta plus a drained can of tuna, cherry tomatoes cut in half, olives, fresh basil and lemon juice with a drizzle of olive oil. Add salt and pepper plus dry herbs. Include chopped celery and/or bell peppers if you want more texture and crunch. Nuts or seeds would also work in this salad.
What about a stir-fried noodle dish? A base for this one would likely start with thinly sliced onion and carrot, stir fried with a touch of oil. Add any other finely chopped or thinly sliced veggies you like, such as garlic, ginger, peppers, broccoli, mushrooms or spinach.
Consider adding an egg or two; scramble in the same veggie pan until the eggs are cooked. Combine the cooked veggies and egg with cooked noodles, fresh herbs, green onion, chili garlic or hot sauce, sesame (or other) seeds or lime juice.
Toss everything with soy sauce, peanut sauce or another stir fry sauce you enjoy. Then simply add the drained tuna to the mixture after combining all the cooked ingredients so the tuna can warm through.
Whether you were looking for new ways to try tuna or not, hopefully these suggestions and reminders will help you out once in a while.