Creative Ways to Use Canned Tuna

Super Salads 
If you’ve never added tuna to a salad, you are seriously missing out!

Try this tasty combination: mix fresh baby spinach, a bit of diced onion, capsicum, cucumber, bocconcini, and a can of tuna together. Top with balsamic vinegar and extra virgin olive oil. So fresh tasting and very filling! One of my signatures ;)

Breakfast Boost 
Top some toasted dark rye bread with tuna, diced tomato, a sprinkle of oregano and some shredded cheese. Pop it under the grill for a couple of minutes to melt and brown the cheese. The tuna provides a good dose of protein to keep you feeling satisfied and well fueled for the morning. 

Smart Snacks 
If you love veggie soldiers with hummus, try this great tuna dip to change things up! 

Mix a can of tuna, one avocado (mashed up), a spoonful of Greek yoghurt and a little cracked pepper together. It’s so good with veggie soldiers, pita chips or pretty much anywhere you’d use hummus. 

Fast Filling 
Make a lunchtime wrap a little more exciting with this tuna mix – it’s got a bit of zing to it! 

Mix a can of tuna with ¼ cup (approx 60g) of Greek yoghurt and 1 tablespoon of dijon mustard. Spread it on a wholegrain wrap and layer some spinach or lettuce on top along with diced cherry tomatoes. Wrap up and enjoy! It’s also fantastic on rice cakes for an afternoon snack. 

Better-for-you Burgers 
A homemade burger can satisfy a craving without piling on the fat and salt of most takeaway options. Instead of the usual beef or grilled chicken, why not try a tuna patty on your burger?

Mix a can of tuna, some finely chopped basil, ¼ cup (approx 30g) of breadcrumbs, a beaten egg, a tablespoon of plain Greek yoghurt and a squeeze of lemon juice together. Once you’ve combined everything thoroughly, shape the mix into patties. Lightly fry over a medium heat for a few minutes, until the patty gets a little crunch. Top with spinach, cucumber and avocado. 



Source from Creative Ways to Use Canned Tuna

German Potato Salad

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

 

Serves: 6 (about ¾c each)

INGREDIENTS

• 2 lbs. small red potatoes 
• ⅓ cup apple cider vinegar
• 1 Tbsp coarse ground mustard 
• 1 Tbsp white sugar 
• Freshly cracked pepper
• ½ tsp salt (plus more for the potato water) 
• 3oz. bacon 
• 1 small yellow onion 
• ¼ cup chopped fresh parsley 

INSTRUCTIONS

1. Scrub the potatoes well, then add them to a large pot with enough cool water to cover the potatoes by one inch. Add approximately ½ Tbsp salt to the cooking water. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (about 15 minutes).
2. Meanwhile, prepare the dressing. In a small bowl stir together the apple cider vinegar, coarse ground mustard (or Dijon if preferred), sugar, some freshly cracked pepper, and about ½ tsp salt.
3. Cut the bacon into one inch pieces and add them to a large skillet. Sauté the bacon over medium heat until brown and crispy. Remove the bacon from the skillet and place it on a paper towel lined plate to drain. Leave the remaining bacon grease in the skillet.
4. While the bacon is cooking, dice the onion. After removing the bacon, add the onion to the skillet and sauté it in the leftover bacon grease until the onions are soft and transparent. Turn the heat off. Add the prepared dressing and whisk until the dressing is well blended with the bacon fat and it has thickened just slightly.
5. Once the potatoes are tender, drain them in a colander. Let them cool for a few minutes, or just until they are cool enough to handle. Slice the potatoes into ¼-inch thick medallions or half moons. Add the sliced potatoes, cooked bacon, and chopped parsley to the skillet with the dressing. Stir to combine. Serve immediately while the potatoes are still warm.

STEP BY STEP PHOTOS

Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1/2 Tbsp salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (about 15 minutes).

Meanwhile, prepare the mustard vinaigrette. In a small bowl stir together 1/3 cup apple cider vinegar, 1 Tbsp coarse ground mustard (or Dijon, if you prefer that), 1 Tbsp white sugar, some freshly ground pepper (maybe 15-20 cranks of a pepper mill), and 1/2 tsp salt. 

Slice 3oz. of bacon into one-inch strips. Cook the bacon in a large skillet over medium heat until it is brown and crispy. Remove the bacon to a paper towel lined plate, leaving the grease in the skillet.

While the bacon is browning, dice one small yellow onion. After removing the bacon from the skillet, add the diced onion and sauté it in the bacon fat until the onion is soft and transparent. Turn off the heat.

Pour in the prepared dressing and whisk it into the bacon fat. It will create a slight emulsion and get just a LITTLE bit thicker.

Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch rounds or half moons. Add the sliced potatoes to the skillet with the dressing, along with the crisp bacon and about 1/4 cup of chopped parsley.

Finally, just stir everything together until it’s coated in dressing! Ta-da!

Make sure to serve the potato salad while it’s still a bit warm… Oooh, it’s the best! (disclaimer: I’ve eaten the leftovers cold and it’s still awesome.)

Resource from GERMAN POTATO SALAD

Smoky White Bean Shakshuka

PREP TIME

5 mins

COOK TIME

25 mins

TOTAL TIME

30 mins

 

Serves: 4

INGREDIENTS

• 2 Tbsp olive oil 
• 4 cloves garlic 
• 1 yellow onion 
• 28oz. can whole peeled tomatoes 
• ½ Tbsp smoked paprika 
• 1 tsp ground cumin 
• ½ tsp dried oregano
• ⅛ tsp red pepper flakes 
• Freshly cracked pepper 
• ¼ tsp salt, or to taste 
• 15oz. can cannellini beans 
• 4 large eggs 
• Handful fresh parsley, chopped 
• 2oz. feta, crumbled

INSTRUCTIONS

1. Mince the garlic and finely dice the onion. Cook both in a large deep skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
2. Add the canned tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet. Add the smoked paprika, cumin, oregano, red pepper flakes, and some freshly cracked pepper as well. Stir to combine.
3. Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly. Add ¼ tsp salt, then taste the sauce and adjust the salt or other spices to your liking.
4. Drain the white beans, add them to the skillet, then stir to combine. Allow the skillet to return to a simmer. Simmer for 2-3 minutes more.
5. Crack four eggs into the skillet, then place a lid on top and let them simmer for 5 minutes, or until the whites are set but the yolks are still soft. Top the skillet with the crumbled feta and chopped parsley.

STEP BY STEP PHOTOS

Start by mincing 4 cloves garlic and finely dicing one yellow onion. If you want to, you can also dice a jalapeño and toss it in there as well. Add the garlic and onion to a large skillet along with 2 Tbsp olive oil and cook over medium heat until the onions are soft and transparent (about 5 minutes).

Add a 28oz. can of whole tomatoes (with the juices) to the skillet. Use your hands to crush the tomatoes as you add them to the skillet. Word on the street is that the best tomatoes are reserved for the “whole” canned variety, while lesser tomatoes are used for “diced” or “crushed”. I’m not sure if that’s true, I just liked the organic shapes of the hand crushed tomatoes rather than perfectly diced bits. You can use diced or crushed if that’s easier for you.

Along with the crushed tomatoes, add 1/2 Tbsp smoked paprika, 1 tsp cumin, 1/2 tsp oregano, 1/8 tsp red pepper flakes, and some freshly cracked pepper (about 10 cranks of a pepper mill). Stir to combine.

Let the sauce come to a simmer over medium heat. Let it simmer for 5-7 minutes, or until it’s slightly thicker and saucy. It starts out more watery, but you want it closer to the thickness of V8 juice (if you’re familiar with that!).

Now that the sauce has thickened, it’s time to add the salt. Stir in 1/4 tsp salt, then taste and adjust to your liking. You can also add more smoked paprika or red pepper flakes, if you like an extra punch.

Drain a 15oz. can of cannellini beans and add them to the sauce. Cannellini is the best white bean to use for this recipe because they are larger, tend to be more firm, and don’t break down as easily as navy or great northern beans. Garbanzo beans also work well in this.

Stir in the beans and let it come back up to a simmer. Let it simmer just a few more minutes…

Finally, crack four eggs into the sauce and place a lid on the skillet. Let the eggs simmer in the sauce for about 5 minutes, or until the whites are set and the yolks are still soft. The yolks will be cloaked in a white veil when they begin to cook, so you’ll have to watch the vibrations in the simmering sauce. When they’re still liquidy, they’ll shake from the popping bubbles of the simmering sauce. :)

As it simmers, the sauce will settle some, so I always take a spoon and stir the sauce around the eggs to remix the beans and tomato pieces.

Finally, top the eggs and sauce with 2oz. crumbled feta and a handful of chopped parsley. NOM.

Source from SMOKY WHITE BEAN SHAKSHUKA

How to Make Crispy Hash Browns

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

 

Serves: 4 (1 cup each)

INGREDIENTS

• 2 large russet potatoes (about 2 lbs.) 
• 4 Tbsp cooking oil, or as needed 
• Seasoning salt to taste 

INSTRUCTIONS

1. Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
2. Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
3. Heat a large cast iron or non-stick skillet over medium heat. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about ⅓ of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
4. Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
5. If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

HOW TO MAKE CRISPY HASH BROWNS:

Start with two russet potatoes, or about 2 lbs. You can either scrub them clean and leave the skin on, or peel them. 

Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Making sure the potatoes are as dry as possible is key to keeping them crispy. If they have too much water on them that water will turn to steam while they cook and basically steam the potatoes and make them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes, or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet… and they’ll generate steam again and make everything mushy.

While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I like because I live in Louisiana and we put it on EVERYTHING, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust and the long strands will kind of break down. So, LEAVE THEM BE. :) Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up. Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy.

Once you get the ratio of crispy/soft that you like, it’s time to move on to the second batch. Remove the cooked crispy hash browns to a plate, then repeat the process a couple more times, or until you’ve cooked all the potatoes.

Hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns. 

Source from HOW TO MAKE CRISPY HASH BROWNS