Tuna is an ingredient I love to work with. It is versatile and adaptable, and today I am putting the spotlight on my top three tuna recipes, to share its tastiness with all of you.
The Spicy Tuna Poke Bowl is first. Fresh tuna is at the heart of this dish.
It is cubed and combined with sriracha, soy sauce, and sesame oil and then served over sushi rice. To top it all off, the dish is finished with avocado and seaweed.
When you sit down to enjoy this meal, you are looking at an assemblage of flavors and textures that make it anything but one-note. Following that, we have the Mediterranean Tuna Salad, a substantial choice brimming with the protein powerhouse that is tuna, along with olive oil, lemon juice, cherry tomatoes, cucumbers, red onions, and Kalamata olives.
This salad is not heavy but satisfying, and it resonates when served beside some crispy lettuce or a piece of excellent, crusty bread. Finally, Tuna Pasta Bake is a homey dish of tuna, tender pasta, creamy sauce, and crusty melted cheese.
This recipe’s traits are the following: they are quick to prepare, easy to prepare, and they taste good. Moreover, they are satisfying.
When it comes to canned tuna, you can’t beat it for convenience and nutrition. Tuna is a protein powerhouse, and protein is good.
Because protein is good, we should be having it with every meal. And maybe some snacks, too.
The 3 Best tuna recipes
1. Spicy Tuna Poke Bowl Recipe
This recipe for Spicy Tuna Poke Bowl showcases sushi-grade tuna that has been marinated in a mixture of soy sauce, sesame oil, and sriracha. The poke bowl is then garnished with the following:
– Green onions
– Sesame seeds
These ingredients lend a delightful combination of flavors—heat and umami—that makes this dish extra special.
Ingredients
- 1 lb sushi-grade tuna, diced into cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha or to taste
- 1 teaspoon rice vinegar
- 1 tablespoon chopped green onions
- 1 teaspoon sesame seeds
Instructions
1. In a bowl of medium size, combine the soy sauce, sesame oil, sriracha, and rice vinegar. Whisk together until well-combined.
2. Place the diced tuna in the bowl and lightly mix with the marinade to coat.
3. Allow the flavors to meld by letting the tuna sit in the refrigerator for a minimum of 15 minutes after marinating.
4. Take the spicy tuna and serve it over a bed of rice. Garnish with green onions and sesame seeds. And enjoy!
2. Mediterranean Tuna Salad Recipe
Give my Mediterranean Tuna Salad recipe a try. It stars super-nutritious tuna, bright cherry tomatoes, crunchy cucumber, and briny Kalamata olives.
All of that Mediterranean goodness is brightened with fresh parsley, intensified with the flavor of capers, and tossed in a simple dressing. This delectable dish can be ready in mere minutes.
Ingredients
2 cans of tuna (in olive oil, drained)
1 cup cherry tomatoes (halved)
1/2 cup cucumber (diced)
1/4 cup red onion (finely chopped)
1/4 cup Kalamata olives (pitted and sliced)
2 tablespoons capers (drained)
2 tablespoons fresh parsley (chopped)
Instructions
1. In a mixing bowl, thoroughly blend together the following ingredients: tuna, tomatoes, cucumber, red onion, olives, capers, and parsley.
2. Lightly combine all the components to create a homogeneous mixture.
3. The recipe is meant to be eaten as soon as it is prepared or chilled for 30 minutes in the refrigerator. It says nothing about serving it warm, though another recipe for chia pudding requires that the pudding be at room temperature before serving.
3. Tuna Pasta Bake Recipe
Creamy Mushroom Soup, Tuna, and Peas
Mushroom Soup – I know what you’re thinking. You’re thinking, “Hmm, this seems like an awful lot of mushroom soup for a tuna noodle casserole.” But hear me out.
First, I am not using just any ol’ canned cream of mushroom soup. I’m using Pacific Foods Organic Creamy Mushroom Soup.
This stuff is legit. And second, there are a couple of reasons why I love using it in this dish, and why you should too.
Ingredients
12 oz (350g) pasta (penne or fusilli)
1 can (about 7 oz) tuna in oil, drained
1 cup frozen peas
1 ½ cups grated cheddar cheese
1 can (about 10 oz) condensed cream of mushroom soup
½ cup milk
Salt and pepper to taste
Instructions
1. Set your oven to 350°F (175°C), and in a large pot of salted boiling water, cook the pasta until it’s just al dente. Drain it and set it aside.
2. In a big basin, combine the tuna, the peas, the cheese, the soup, and the milk. When using frozen peas, defrost and drain them thoroughly before mixing. And be sure to use a big basin—these ingredients combine to make rather a lot of mixture. Seasoning is, of course, optional.
3. Mix together the tuna mixture and the cooked pasta, and then put it in a baking dish. Top it with the remaining cheese.
4. Place in the oven set to heat ahead to 375°F. Bake for 25 to 30 minutes, or until the cheese atop the casserole bubbles and turns a rich golden brown. Serve it hot.
