6 Ways to Put That Canned Tuna in Your Pantry to Use
My kitchen is never without a jar of tuna packed in oil. It’s often the thing that saves me from feeling like I have nothing to eat.
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It ties together the scraps of food — the last of the kale, that pesky half-bulb of fennel, even eggs — that I end up with a few days after a greenmarket trip, and it usually makes those scraps feel a little more substantial.
Crackers, tuna, onions, and capers. (Photo: James Ransom)
It also plays nicely with other pantry staples like canned tomatoes, beans, and preserved lemons.
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Even though tuna is a hero in my kitchen, I don’t (and wouldn’t) eat it every day of the week. I don’t know about the mercury levels or fishing practices for every brand of jarred tuna, but I do know that there are brands out there that are selling more sustainable tuna with lower mercury levels. But still, tuna every night for a week might put you off of it for a while, so think of this article as inspiration rather than consecutive meals.
Ready? Let’s start.
(Photo: Kristy Mucci)
Shaved Fennel Salad with Tuna and Preserved Lemon
If fennel is at the greenmarket, it’s in my fridge. This salad couldn’t be easier—get the recipe here—and I love any excuse to use preserved lemons. Now you will, too.
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(Photo: Kristy Mucci)
Kale, Bean, and Tuna Salad
What could possibly make a nice kale and white bean salad even better? A little bit of tuna. You can use any kind of bean, canned or dried, but I like dried heirloom beans because they feel more special (and a pot of those can give you a week full of meals, too.)
Related: Kill Two Birds and Eat Tuna Salad for Lunch
(Photo: Kristy Mucci)
Tomato Sauce with Olives and Tuna
Tuna in tomato sauce? As it turns out, the two make a rich, complex sauce—and all you need is a stocked pantry. I made a lazy version of Kitchen Butterfly’s lovely Barca Tuna Sauce and was very happy.
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(Photo: Kristy Mucci)
Niçoise-ish Salad
This one’s obvious, but you can make a variation on a Niçoise salad all year using what you have on hand. The one pictured is super simple with olives, tuna, and a medium-cooked egg. If you want to build from there, throw in French green beans, tomatoes, baby potatoes, or whatever else is in season.
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(Photo: Kristy Mucci)
Tuna Frittata
I felt like I was going out on a limb here, but tuna omelettes are not unheard of, and a tuna frittata isn’t too far off from that. I used a lot of parsley, a shallot, and doused the thing in olive oil once it was on my plate. And though I didn’t try it, I think it’d be good as a sandwich on baguette with homemade aioli.
(Photo: Kristy Mucci)
Lemony Tuna Sandwich
I like lemony tuna sandwiches with capers or olives and lots of parsley. Preserved lemons work nicely, too (did I mention I have a thing for them?). I made this one with all of the above, and stirred in a bit of homemade aioli. But in the world of tuna sandwiches, you have options: Try this pan bagnat—it’s one of my favorites.
Shaved Fennel and Tuna Salad with Preserved Lemon
Serves 2
1 large bulb fennel, shaved
¼ cup flat-leaf parsley, roughly chopped
1 tablespoon preserved lemon, minced
¼ cup olive oil-packed tuna
2 tablespoons olive oil
A squeeze or two of lemon, to taste
Salt and pepper, to taste
See the full recipe (and save and print it) here.
By Kristy Mucci.
