Pesto – Tuna Salad #2

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I am working on a collection of recipes using canned tun fish. This is recipe #2.

The whole idea came to me years ago when I was trying to put together easy and inexpensive recipes for students going off to college. The finished product was meant to be a cookbook. I went as far as writing down 45-50 recipe ideas using canned tuna fish. Then life happened. I put the list away and didn’t think about it. but about 2-3 years ago, as I was unpacking a box I had in storage, I came across the list! I laughed to myself for my silly idea and threw it away.

Now it’s 2020. We are in quarantine, socially distancing, trying to limit our trips to the grocery store, eating at home more, and trying, probably more than ever, to stay on a budget since none of us knows what’s going to happen next.

And so the 50 canned tuna recipes idea came rushing back to me. I had thrown away my list but I found it pretty easy to start writing down ideas. Because really, tuna is so versatile, but for most of us, the go-to is mayo, celery, and onion. I’m not knocking it. It’s very delicious and I still use that combination all the time, but there are so many other variations. Let me count the ways…

Wondering where are recipes #1 and #3-#50? If they are not already on my blog, it means they’ll be coming soon. The recipe numbers are correlated with my notes when I started writing down ideas. The order in which I post them has to do with what I have at home and what I’m in the mood to taste test that day. I know, very scientific.

Tuna, Pesto, Red Onions, Toasted Pine Nuts

Pesto adds a fresh basil and garlic flavor, and the pine nuts add a nice crunch. Just make sure to toast them first. Use a dry saute pan on medium heat, add the pine nuts and shake occasionally to toast evenly. Do not leave them! They can burn pretty easily. Just stay close by and keep shaking the pan until they are a nice golden brown color. Why toast them first? Because it enhances the nutty flavor and the aroma.

And don’t worry about using exact measurements for these recipes. Adjust the ingredients to your taste.

Serves: 2

Difficulty level: Easy peasy

Ingredients:

  • 1 can of tuna – your favorite brand
  • 1 Tablespoon toasted pine nuts
  • 1- 1 1/2 Tablespoons red onion, chopped (Click for a quick video on how to chop onions.)
  • 1 green onion, sliced thinly
  • 3 Tablespoons homemade or store-bought pesto. You can add more for a greener look. I was being calorie-conscious.
  • Freshly ground black pepper to taste

Instructions:

Drain the tuna. Put in a bowl with the rest of the ingredients and mix.

Use your favorite bread to make a sandwich or toss with some lettuce for a carb-free option.

Pesto & Pine Nut Tuna Salad

Mediterranean – Tuna Salad #14

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I am working on a collection of recipes using canned tun fish. This is recipe #14.

The whole idea came to me years ago when I was trying to put together easy and inexpensive recipes for students going off to college. The finished product was meant to be a cookbook. I went as far as writing down 45-50 recipe ideas using canned tuna fish. Then life happened. I put the list away and didn’t think about it. But about 2-3 years ago, as I was unpacking a box I had in storage, I came across the list! I laughed to myself for my silly idea and threw it away.

Now it’s 2020. We are in quarantine, socially distancing, trying to limit our trips to the grocery store, eating at home more, and trying, probably more than ever, to stay on a budget since none of us knows what’s going to happen next.

And so the 50 canned tuna recipes idea came rushing back to me. I had thrown away my list but I found it pretty easy to start writing down ideas. Because really, tuna is so versatile, but for most of us, the go-to is mayo, celery, and onion. I’m not knocking it. It’s very delicious and I still use that combination all the time, but there are so many other variations. Let me count the ways…

Wondering where are recipes #1-#13 and #15-#50? If they are not already on my blog, it means they’ll be coming soon. The recipe numbers are correlated with my notes when I started writing down ideas. The order in which I post them has to do with what I have at home and what I’m in the mood to taste test that day. I know, very scientific.

Tuna, feta cheese, kalamata olives, green onions, lemon, capers

This Mediterranean version is a great combination of salty and sour, and on the lighter side because there is no mayo. Feta cheese, olives, and capers are naturally salty. And since olives and capers are usually in a brine, they are also slightly sour, and of course a squeeze of lemon brings it all together. Don’t worry about using exact measurements for these recipes. Adjust the ingredients to your taste.

Serves: 2

Difficulty level: Easy peasy

Ingredients:

  • 1 can of tuna – your favorite brand
  • 1 Tablespoon crumbled feta cheese
  • 3-4 Kalamata olives, chopped
  • 1 green onion, sliced thinly
  • a squeeze of lemon
  • 1 tablespoon capers – Capers come in a jar at the grocery store, usually in the same aisle as olives and pickles.
  • drizzle of olive oil
  • freshly ground black pepper to taste

Instructions:

Drain the tuna (Unless it’s packed in olive oil, then don’t drain). Put in a bowl with the rest of the ingredients and mix.

Use your favorite bread to make a sandwich or toss with some lettuce for a carb-free option.

Mediterranean Tuna Salad with Naan