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.

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.