From pantry to plate: discover three delicious canned tuna recipes

Most of us have at least one can of tuna tucked away in the pantry for those nights when dinner needs to come together without another trip to the shops.

While tuna mayonnaise sandwiches and salads have their place, canned tuna is surprisingly versatile and can stretch into hearty family meals that are both affordable and satisfying.

From a spicy pasta packed with bold flavours to a comforting casserole and crispy fishcakes, these canned tuna recipes make the most of simple ingredients you probably already have at home.

Spicy Tuna Pasta

If your family enjoys meals with a bit of heat, this pasta is an easy weeknight option. Chilli, garlic and curry powder add plenty of flavour, while a creamy tomato sauce brings everything together. Finish it with a generous handful of cheese for a comforting meal ready in about 30 minutes.

Ingredients

• 15ml cooking oil
• 2 x 170g cans tuna, drained
• 1 large red onion, finely chopped
• 3 garlic cloves, crushed
• 2 chillies, finely chopped
• 3 mini sweet peppers, chopped
• 15ml chilli powder
• 15ml curry powder
• Salt, to taste
• 250ml creamy tomato pasta sauce
• 250g cooked pasta
• 150g grated cheese 

Method

1. Heat the oil in a large frying pan over medium heat.

2. Fry the onion until softened, then add the garlic, chillies and peppers. Cook for another 2 to 3 minutes.

3. Stir in the chilli powder, curry powder and salt.

4. Add the drained tuna and gently break it into chunks.

5. Pour in the creamy tomato sauce and simmer for about 5 minutes.

6. Fold through the cooked pasta until evenly coated.

7. Sprinkle over the grated cheese and allow it to melt before serving.

Creamy Tuna Casserole

Tuna casserole remains one of the easiest ways to feed a crowd with pantry staples. Pasta, vegetables, tuna and a creamy cheese sauce are baked until bubbling, with a crunchy breadcrumb topping adding texture.

Ingredients

• 340g pasta, cooked
• Salt, to taste
• 250ml frozen peas
• 250ml frozen sweetcorn
• 30ml olive oil
• 1 medium onion, diced
• 3 to 4 garlic cloves, minced
• 30ml cornflour
• 500ml vegetable stock
• 500ml milk
• 15ml Dijon mustard
• 5ml lemon pepper seasoning
• 150g mature Cheddar cheese, grated and divided
• 170g can tuna, drained
• 80ml panko breadcrumbs
• Fresh thyme, for serving (optional)

Crispy Tuna Fishcakes

Fishcakes are an excellent way to turn canned tuna into something that feels a little more special. They can be served with a fresh salad, vegetables or chips, and any leftovers make a great lunch the next day.

Ingredients

• 5 baby potatoes, cooked and mashed
• 4 x 170g cans tuna chunks in brine, drained
• 1 small purple onion, very finely chopped
• ½ green pepper, finely chopped
• 3 small tomatoes, deseeded and diced
• 5ml crushed garlic
• 10ml fresh lemon juice
• 1 egg
• 2 to 3 tablespoons chopped fresh parsley
• Fish spice, to taste
• Chilli flakes, to taste
• Salt and freshly ground black pepper, to taste
• 30 to 45ml mayonnaise

For the coating

• Cake flour
• 2 eggs, beaten
• Panko breadcrumbs

Method

1. Combine the mashed potatoes, tuna, onion, green pepper, tomatoes, garlic, lemon juice, egg, parsley, mayonnaise and seasonings in a large bowl.

2. Mix until well combined.

3. Shape into evenly sized patties.

4. Coat each fishcake in flour, then dip into the beaten egg before coating with panko breadcrumbs.

5. Heat a shallow layer of oil in a frying pan over medium heat.

6. Fry the fishcakes for 3 to 4 minutes per side, or until golden brown and heated through.

7. Drain on paper towel before serving.

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