Tuna is a pantry staple for a reason: it's affordable, versatile, and packed with protein. But beyond the classic tuna salad sandwich, there's a world of flavor waiting to be explored. Here are 5 delicious and easy recipes to inspire your next tuna-based meal.
TUNA AND HUMMUS CROSTINI
Crostini are small slices of toasted bread which in this case are topped with tuna and hummus. It’s a tasty appetizer!
Ingredients for 4 servings:
- 2 cans (160 gr each) tuna in olive oil
- 200 gr Cooked chickpeas
- 2 cloves Garlic
- 2 tablespoons Tahini (sesame paste)
- Salt
- Sliced rustic bread
- Parsley
Instructions:
- In a food processor, combine the chickpeas, tahini, lemon juice, garlic cloves, and salt. Blend on low speed, adding a little cold water as needed, until smooth and thick.
- Toast the bread slices on a grill or under the oven broiler.
- Spread the hummus on the toasted bread slices.
- Flake the tuna over the hummus and garnish with parsley sprigs.
PACCHERI RIPIENI ALLA MEDITERRANEA WITH TUNA, DRIED TOMATOES, CAPERS AND OLIVES
This light first course features a unique and easy-to-make filling of chopped tuna, olives, capers, and dried tomatoes encased in perfectly cooked paccheri pasta.
Ingredients for 4 servings:
- 300 g paccheri pasta
For the filling:
- 200 g fresh ricotta
- 1 can (250 g) tuna in olive oil
- 1 tablespoon salted capers
- 8 dried tomatoes, packed in oil
- 1 handful pitted black olives
- 1 pinch salt
For the sauce:
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 pinch chili pepper (optional)
- 20 Pachino tomatoes
- Parsley to taste
- Olives and capers
Instructions:
- Cook the paccheri pasta in abundant boiling salted water.
- Drain them al dente, run them under cold water, and dress them with extra virgin olive oil.
- Finely chop the tuna, olives, dried tomatoes, and capers.
- Add the ricotta and a pinch of salt, if desired. Mix well and fill a pastry bag.
- Fill the paccheri pasta with the “Mediterranean filling” (tuna and olive filling) and arrange them on a baking sheet.
- In a large pan, heat the olive oil, garlic, and chili pepper (optional). Let it flavor, then remove the garlic.
- Add the cherry tomatoes, cut into wedges, and sauté until the oil absorbs their flavor.
- Lower the heat and sauté the paccheri in batches to prevent the filling from coming out.
- Serve with chopped parsley and a sprinkle of olives and capers.
SAVORY PANCAKES WITH ZUCCHINI AND TUNA
Savory pancakes with zucchini and tuna are the perfect recipe for a relaxed brunch, ideal with a healthy and light smoothie or a fresh salad. They are prepared in a few minutes and are a truly delicious dish.
Ingredients for 4 people:
- 2 eggs
- 8 oz flour
- 1 teaspoon baking powder
- 2 small zucchini
- 4 oz tuna fillets
- 1 cup milk
- 2 tablespoons heavy cream
- 2 oz Parmesan cheese, grated
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Instructions:
- In a bowl, whisk together the eggs, flour, and Parmesan cheese.
- Gradually add the milk, whisking constantly to prevent lumps.
- Stir in the oil and heavy cream.
- Season with salt and pepper.
- Grate the zucchini finely, crumble the tuna, and add to the batter. Mix well.
- Brush a nonstick skillet with a little oil and pour in a small ladle of batter.
- Cook for a couple of minutes per side until golden brown.
- Serve the savory pancakes with sour cream, if desired.
PUTTANESCA LINGUINE WITH TUNA FILLETS
Ingredients for 4 servings:
- 2 x 250 gr Tuna Fillets in Extra Virgin Olive Oil
- 100 gr Piccadilly cherry tomatoes
- 350 gr Linguine
- 100 gr Black olives
- 50 gr Salted capers
- 1 clove Garlic
- 1 small Chili pepper
- Tomato paste
- Extra virgin olive oil
- Fresh parsley
- Salt
Instructions:
- In a saucepan, heat 4 tablespoons of olive oil over low heat. Add the peeled and finely chopped garlic and the chopped chili pepper. Cook until softened, but not browned.
- Add the washed, dried, and chopped cherry tomatoes.
- Stir in the tomato paste and season with salt and pepper to taste.
- Soak the capers in water to desalt them, then drain and add them to the tomatoes along with the olives and 2 teaspoons of tomato paste.
- Add the tuna fillets (reserving a few for garnish) and season with finely chopped parsley.
- Meanwhile, cook the linguine in salted water until al dente. Drain and toss with the sauce in the same pan over high heat for about 1 minute.
- Serve immediately, garnished with additional tuna fillets, a drizzle of olive oil, and more parsley.
POKE BOWL WITH TUNA, AVOCADO, EDAMAME, CARROTS, AND CABBAGE
This Hawaiian-inspired tuna bowl is a delightful combination of textures and tastes, featuring marinated tuna alongside farro, avocado, edamame, and a refreshing mix of vegetables.
Ingredients for 2 servings:- ½ head cabbage
- 4.2 oz farro
- 2-3 carrots
- 2.8 oz edamame
- 1 avocado
- Extra virgin olive oil
- Salt to taste
- Lemon
- Soy sauce (optional)
- Tuna fillets
Instructions:
- Clean the vegetables.
- Thinly slice the cabbage and season with oil and salt to taste. You can add rice vinegar if desired.
- Cut the carrots into julienne strips and season with lemon juice and salt.
- Cook the edamame.
- Cut the avocado into slices or small pieces and season with lemon and salt.
- Cook the farro in abundant boiling salted water.
- Drain it, season with a drizzle of extra virgin olive oil, mix and divide it between the bowls.
- Compose your poke with the red cabbage, carrots, edamame, and avocado.
- Complete with the tuna fillets and soy sauce to taste.
These are just a few ideas to get you started with using tuna in your kitchen. With its versatility and protein content, tuna is a perfect ingredient for countless delicious and easy meals. So, next time you have a can of tuna, don't be afraid to experiment and explore the diverse culinary possibilities it offers!
