Many consumers scoff at the sight (and smell) of canned tuna, but little do they know that the inexpensive cans hold the key to a number of cheap and creative dinners. At as low as a few buck per container, canned tuna is extremely affordable and versatile, and can either star in a recipe or simply complement another mainstay ingredient.
Instead of sticking up your nose at tuna the next time you hit the grocery store, grab a few cans and surprise yourself with the number of different meals you can make. From melts to salads to casseroles and back again, it’s safe to say these six tuna dishes cover all the tasty bases.
1. Tuna Melt (No Mayo)
We’re starting out with a tuna melt recipe that everyone can enjoy — and by that, we mean that this recipe’s ingredients make no mention of mayonnaise. Tuna melts can be tasty even without the fatty, viscous substance, and Every Day with Rachael Ray provides the perfect formula to showcase how. This sophisticated melt involves tuna, garlic, olives, fennel, and more. It takes things up a notch with the addition of extra-virgin olive oil and fontina or Parmesan cheese.
- 1 large clove garlic, minced or grated
- Juice of 1 lemon
- ¼ cup extra-virgin olive oil
- Salt and black pepper
- 1 large red onion, ¼ finely chopped, and the rest thinly sliced
- 1 bulb fennel, quartered and thinly sliced, reserving a small handful of finely chopped fronds
- 3 (6-ounce) cans line-caught tuna, drained and flaked
- 3 tablespoons capers, chopped
- Small handful oil-cured black or kalamata olives, pitted and chopped
- Handful flat-leaf parsley, finely chopped
- 4 hand-cut slices good-quality whole grain bread
- About 1½ cups shredded Italian Fontina Val d’Aosta or Provolone cheese
Head to Every Day with Rachel Ray for the full recipe.