When it comes to long-lasting yet versatile pantry staples, it doesn’t get any better than canned tunas. This light, flaky staple ingredient is a comfort food for many individuals and is often used to whip up a quick meal for picnics, work snacks or even emergency reasons such as when you haven’t done your grocery shopping. Canned tuna can easily be found buried deep in the pantries of many households. The best part of using canned tuna is that it doesn’t need to be defrosted!
Now that many individuals are working from home, we know it can be quite a challenge to cook a full meal, especially if you have children around. So, sometimes you’re required to whip up something quick not only for yourself but your family too.
Here’s a thought: Why not use this staple ingredient to make quick and healthy food whenever you’re caught up with work? Here’s three simple recipes using canned tuna that are great for breakfast, lunch, dinner or even snacktime. For all tuna lovers, these recipes are definitely worth a try!
Tuna cucumber bites
Ingredients
| 1 | Cucumber, sliced to 1 centimeter (cm) |
| 1 | A can of tuna in water, drained |
| 3 tbsp | Chives, chopped |
| 2 ½ tbsp | Greek yogurt |
| ½ tsp | Dijon mustard (optional) |
| ¼ tsp | Chili flakes (optional) |
| ½ | Lemon, squeezed (optional) |
| ½ tsp | Salt (add less or more if needed) |
| ½ tsp | Pepper (add less or more if needed) |
Methods
- Peel the cucumber and carefully cut into 1 cm slices.
- In a bowl, add in tuna, chives, Greek yogurt, Dijon mustard, chili flakes, salt and pepper. Combine well.
- You may add some lemon juice if you prefer to have a tangy touch to your meal.
- Next, lay out the cucumber slices and spread each slice with tuna.
- Enjoy immediately.
Note: Double your cucumber intake by placing another slice of cucumber on top of the tuna to make it into a tuna cucumber sandwich!
Tuna omelette
Ingredients
| 1 tbsp | Oil |
| 2 | Eggs |
| 2 tbsp | Tuna |
| 2 tbsp | Mixed vegetables |
| ½ tbsp | Salt |
| ½ tbsp | Black pepper |
| ½ | Red chili, thinly sliced (substitute to chili flakes is possible) |
| ¼ cup | Onion, thinly sliced |
Methods
- In a bowl, add onions, eggs, salt, pepper and whisk them together.
- In a separate bowl, combine tuna, mixed vegetables and red chili and keep it aside.
- Next, heat up a non-stick skillet over low flame. Once the pan is slightly hot, drizzle in some oil before slowly pouring in the egg mixture.
- Then, add in the tuna mixture with mixed vegetables and ref chili.
- Keep the temperature low when cooking the eggs so that the bottom doesn’t get too brown or overcooked.
- Let the eggs sit for a minute before flipping it over. Once you’ve flipped the egg, allow it to cook for another 30 seconds to one minute.
- Fold and serve.
Tuna Salad Sandwich
Ingredients
| 1 can | Tuna flakes in water, drained |
| 4 slices | Wholemeal bread or any other bread |
| 4 slices | Lettuce, washed |
| ½ | Tomato, thinly sliced |
| 2 tbsp | Carrot, diced |
| 2 tbsp | Celery, diced |
| 2 tbsp | Red onion, diced |
| 2 ½ tbsp | Greek yogurt or mayonnaise |
| ½ tsp | Salt |
| ½ tsp | Black pepper |
| ½ tsp | Chili flakes |
Methods
- In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
- Season to taste with salt and pepper.
- Subsequently, spread an even amount of tuna salad on two slices of bread. Then, add the lettuce and tomato slices.
- Cover it with another slice of bread and serve immediately or chill until serving.
Sources: Culinary Hill, Kraft Foods
