Canned Tuna is a lifesaver when you are stressed for time.
1. make sure it is packed in water, not oil
2. The recipe above this post is great...I use a variation of it all the time. (Tuna, Mustard, Dill Pickle, chopped raw onions, a squirt of lemon juice, sea salt, crushed black pepper. I also often add horseradish which gives it a fantastic kick without being too spicy).
Some ways I eat it are:
a) Scoop some onto a lettuce leaf and roll it up.
b) Make a salad and then add the tuna with a homemade dressing (I love using the Cilantro Lime Mustard dressing)
c) But in a container to take to work (refrigerate!). I will often bring 1 container of the tuna, and another container with either a sliced, salted and peppered (and tabasco-ed) tomato or a bed of lettuce.
d) Cut a tomato in half. Scoop out some of the wet insides. Drizzle 1 tsp olive oil on both halves and sprinkle with herbs (basil, thyme, oregano), sea salt, and pepper. Scoop in tuna in both halves. Bake at 200C for 5-15 minutes depending on how baked you want it. (I bake for about 7 minutes).
Warm...inviting... and can be put together and on the table in less than 15 minutes including baking time... less if its pre-made in the fridge.
Or if you want to get fancy, you can make
Succulent Tuna Patties (click here) which are really elegant and able to be served to the whole family.
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and fresh grilled tuna with just lemon/lime juice, sea salt, and heaps of black pepper... BLISS!
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Long Live Tuna the Wonderfish!
