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.
Do you have a well-stocked pantry? Do you wonder what is a well-stocked pantry?
I don’t believe there is one list that can fit for every household. But I have put together a general top 10 list to help you get started. Using my list as a guideline, create your own based on your taste, things you enjoy eating, and dietary preferences and restrictions. Please note that I am not suggesting you buy everything I have listed under each of the 10 categories. I am only including examples to get your creative juices flowing.
The criteria I used for this list was based on long shelf life, versatility, availability, and affordability.
Here are my top 10 essential, non-perishable, pantry items.
1. Grains – rice, quinoa, barley, farro, bulgar, etc.
Long Grain Rice, Black Rice, Quinoa, Farro
2. Pasta & Noodles – spaghetti, orzo, bowtie, fusilli, couscous (Yes! couscous is not a grain as it is commonly thought. It is actually a pasta made with flour), rice noodles, soba noodles, other Asian noodles
3. Canned or Dried Legumes – pinto beans, black beans, red kidney beans, garbanzo beans, white beans, lentils, black eyed peas
Split Peas, Garbanzo Beans, Black Eyed Peas, Red Lentil
4. Broth in Can or Carton – I always have at least chicken broth, but you can get vegetable, beef, lamb, fish, or even turkey broth at most stores. My favorite brand is Swanson, low-sodium. I’m not on a low-sodium diet, but I like to be in control of the amount of seasoning in my food. I like Swanson brand because it has the least amount of additives. Other brands usually have other flavorings added. Some also have turmeric added for color. I love turmeric, but I may not necessarily want it in the dish I am cooking. Again, it’s all about being in control of what goes into my dish.
There are some premium brands available at specialty stores, but I was going for availability and affordability.
5. Canned Tomatoes – You can use it in sauces, soups, and stews to name a few. Chopped tomatoes are most versatile, but anything on hand will work.
6. Jarred Pasta Sauce – Of course homemade is better, but I always keep a jar in my pantry. It comes in handy for a quick meal. My go-to is Trader Joe’s brand, pardon me, I mean Trader Giotto’s, Tomato-Basil. Marinara. At less than $2.00 per jar, it is a steal!
7. Oils, Vinegars, & Soy Sauce – Olive oil, vegetable oil, sesame oil, red wine vinegar, apple cider vinegar, balsamic vinegar, and of course soy sauce to name a few.
8. Salt, Pepper, Dried Herbs – thyme, cumin, paprika, chili flakes, cinnamon, oregano, basil. If you have these basics, you can enhance the flavor in so many dishes.
Ground Cumin, Cinnamon Sticks, Smoked Paprika, Whole Nutmeg, Oregano, Pepper Corns, Bay Leaf, Turmeric, Dried Thyme, Red Pepper Flakes
A note about dried herbs and spices; there are many guidelines for how long they’ll keep. Some say six months, some say three. Similar to recipes, these are just guidelines, so you should use your own judgment. If you open a jar and it still smells like what it’s suppose to, you are good to go. If it doesn’t smell like anything, then how is it going to add any flavor to your dish? If it has lost its aroma, then it’s time to toss it in the garbage and get a new jar.
If you can, buy whole spices and grind them as needed. Whole spices have a very long shelf life. I’m talking years!
9. Canned Vegetables – I usually don’t have a big variety of canned vegetables on hand. I find the texture of most canned vegetables not to my liking. They can be too soft, like caned green beans. Ugh! I can’t stand them!
But I will buy canned or jarred artichokes, plain or marinated. I also like adding corn to my Chicken Tortilla Soup, so I will keep a can or two on hand when corn is not in season. And of course black olives! They are technically a fruit, like tomatoes, but in culinary terms, they are considered a vegetable.
Black Olives, Grilled and Marinated Artichoke Hearts, Canned Artichoke Hearts
10. Flour, Sugar, & Breadcrumbs – Even if you are not a baker, it’s good to keep some flour and sugar on hand. Flour is helpful for thickening sauces, soups, and stews. It is also good for coating your protein if you want to sauté – for example, dusting your chicken breast with flour to give it a nice golden brown color, which will also help thicken your pan sauce after the chicken is cooked. But that’s a whole other blog subject for another time coming soon!
Sugar is used to balance flavors, especially in Asian cooking. And breadcrumbs help give texture to things like meatloaf and crab cakes. And of course to get that yummy crispy coating when pan frying.
