Tuna recipes and tips to present this cheap but oh so delicious fish on the table. With a simple tin of tuna you can prepare beautiful dishes, much more than a simple tuna sandwich.
The famous tuna sandwich in America
Canned tuna has been a staple of the American pantry for decades. Usually it is used as a standard tuna sandwich on white bread. With that sandwich in mind, the Americans buy the famous can. But here we have some suggestions on how to prepare different interesting variations of tuna for lunch, dinner or as an appetizer.
Canned tuna with oil or water
Canned tuna is available mixed with oil or water. There is no difference in price, but tuna in water is absolutely superior in taste. Tuna wrapped in oil leaves a greasy and unappealing taste that lingers. Tuna packed in water is easy to drain and has a fresher taste. Most people who dislike canned tuna attribute their dislike to the product’s greasy, mushy texture. The moral of this story is that the tuna recipes made with tuna in water always deliver better results.
White tuna
The second key to a successful tuna dish is what type of tuna you buy. The difference between tuna and albacore tuna is huge. When you buy the canned tuna section you will find that there is a choice between tuna and albacore tuna. The white is a much better quality. The albacore tuna is more expensive, the texture is quite firm, with a cleaner flavor. For connoisseurs, it is well worth the extra price. White tuna is firm, similar to chicken or halibut.
Lemon juice and fresh herbs
Adding a teaspoon of lemon juice brightens up the flavor and prevents the ‘fishy’ taste that some people don’t like. Cut a few tablespoons of fresh parsley and add it to the mix. Preparing canned tuna in this way gives all tuna recipes a good start.
A nice tuna sandwich
Rather than just mixing the tuna with some mayo and putting it on the bread, try one of these variations. Using the preparation described above, add mayonnaise or dressing. Cut a tomato and a small red onion. Divide the tuna on a baguette of your choice and top with the vegetables. This mix brings a nice contrast of textures to the sandwich. You could also add a small tin of sliced olives or a finely chopped stick of celery to the tuna, coated with a crispy leaf of lettuce. Add chopped tomatoes for a delicious juicy sandwich. Why stop? Alfalfa is another winning topping for the lunch sandwich.
Warm meals
For lunch or dinner: a chef’s salad made with chilled tuna salad as the centerpiece makes an enticing and economical meal. This is also a good recipe for diet conscious people, full of protein, fiber and antioxidants, almost absent of fat and low in calories. This means you can enjoy a little extra dressing! Stack the vegetables on top of the salad, heap a generous portion of tuna in the center and surround it with tomato wedges, avocado, hard boiled egg wedges and thin onion slices. Serve with a piece of crusty bread and you have a real party.
Tuna recipe as a warm starter. Take two cans of tuna and mix them with a can of mushroom soup and a cup of milk. Add shredded onion and a few sliced mushrooms. Sprinkle with a little breadcrumbs and ground cheese and place in the medium heat oven until warm, about 30 minutes. Serve with bread or potatoes of your choice.
Noodles with tuna: Cook the noodles as indicated on the package, drain well. Make a cheese sauce with butter, flour and cheese (cheddar). Mix this sauce with peas and tuna. Put the noodles in an oven dish and pour the tuna-cheese mixture over it. Drizzle with some extra cheese and place in the preheated oven at 175 ° C.