Canned Tuna Ideas to Transform Your Summer Cooking

It’s the beginning of August in New York City. That means my ideal dinner is one that’s cold, light, and requires minimal cooking. I wouldn’t dare turn on my gas burners right now. In other words, I need canned tuna ideas. Stat.

We’re halfway through this sweltering season, and I’ve turned to cold tuna sandwiches for dinner more nights than I can count—and that’s not a complaint. I love jarred and canned tuna. It’s actually something I tend to crave during the height of summer. Why, you ask? Because it’s already cooked, delightfully salty, and flexible enough to tailor to my own taste.

I must admit though, tuna’s sustainability issue does leave me feeling a little guilty about all the tuna I consume. Once considered a cheap substitute for fancier species like cod and salmon, tuna has risen to one of the world’s most popular and commercially available fish. It’s easy to find it fresh, frozen, or canned. And because it's in high demand, it’s commonly overfished. (Luckily, a number of popular brands are committing to sustainable fishing practices.)

What’s one to do in a situation like this? No need to quit tuna—just use less of it. Luckily, tuna's robust flavor means it can deliver plenty of impact even if you stick to just (one jar or can) for four servings. What's more, you can feel better about shelling out a bit more for a top-notch oil-packed variety. Because if we’re talking canned or jarred—you’ve got to go with oil-packed rather than water-packed when you're using tuna as an accent rather than the main event. The oil, or simply put as (gasp!) fat helps preserve more of that delicious tuna flavor and luscious texture.

That means tuna spaghetti, tuna toast, and tuna casserole (even better when the weather turns chilly). One of the best canned tuna ideas? Whip up an Italian tonnato sauce by blending oil-packed canned tuna, olive oil, mayo, lemon juice, anchovies, and capers until smooth and luscious, then using it as a dip for crunchy raw veg, a spread for sandwiches, or as a sauce to blanket tender slices of cold roast pork, turkey breast, or veal.

One of my favorite iterations of the less-tuna-is-more approach? This satisfying summer salad from our senior food editor, Anna Stockwell, balances tuna's umami notes with loads of fresh romaine, blanched green beans, and a punchy basil dressing, along with white beans to make the extra satisfying. The recipe deploys tuna’s rich flavor without making it a central part of the dish, or allowing it to become too overpowering. Its tender flakiness simply adds more texture and zest to an already-delicious blend. “I wanted to make a light, easy summer dinner," Anna said. "It's not a side salad, the tuna really elevates it to that dinner level.” That's big impact from one little can.

Green Bean and Tuna Salad with Basil Dressing

Originally Appeared on Epicurious