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May 23, 2007 09:01 PM

Too much of a good thing?

So I've got a stack of canned tuna in the cubbard and want to use it. Anybody have favorite recipes?

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  1. Check out Paula Deen's tuna burger recipe. I made them a couple weeks ago and they were really good. (I added a little cayenne and nixed the pimento)

    1. Tuscan Inspired Bean and Tuna salad.
      Can of White beans - drained and rinsed
      Red Pepper - when I have time I'll roast it first
      Fresh Chopped Basil nad Flat Leaf Parsley
      Red Wine Vin - Olive Oil, Red WIne Vin, Dijon Mustard, S&P
      all of this to taste
      and add a drained can of tuna

      I toss it all on a bed of Baby Spinach

      I kinda use it as a "kitchen sink" salad
      If I have artichoke hearts I toss those in, sometimes capers, know what I mean?
      Grilled asparagus is also awesome in this dish

      1. I do my tuna salad with tart apples, mayo and sour cream, green onions, yellow onions, celery. Yum.

        Also I saw this recipe somewheres online. It looks great... uses tart, unsweetened dried cranberries!

        Tuna with Sun-Dried Cranberries and Lemon

        1 can solid white albacore tuna

        3 tablespoons canola mayonnaise

        ½ fresh lemon

        2 tablespoons finely chopped yellow onion

        1/8 teaspoon unrefined sugar

        1 tablespoon coarsely chopped sun-dried cranberries

        Pinch of sea salt

        Directions: Squeeze the lemon and remove any seeds. Combine the lemon juice, sugar and salt with the onions, and set aside. Drain the tuna thoroughly. Mix together all the ingredients immediately before serving.

        Makes 2 to 3 serving

        1 Reply
        1. re: NeNePie

          They make the cranberry tuna at Whole Foods and my husband loves it. Try it.

        2. PB & J with tuna sandwich ... but only if your best friend is pregnant.

          Tuna salad California roll (substitute the fake crab with the tuna salad)

          Tuna cakes (a la crab cakes)

          1. I make this recipe with the whole can of tuna, rather than the half can called for int he ingredient list. I know it sounds strange, but it's good, especially if you dress the carrots while warm and let it sit in the fridge a bit before eating it so the flavors meld.

            ETA: I should also add that shallots (or vidalias or walla walla onion, if you have them, or gosh, even a red onion) in place of the yellow onions are a nice substitution. More flavor.