Here’s something you’ll always find in my pantry: canned tuna, preferably oil-packed, and lots of it. This predates the tinned fish trend in America, by the way. I’ve been a tuna person as long as I can remember, throwing together tuna sandwiches, tuna pasta and kimchi tuna salad for lunch or dinner. (I do have a confession to make now, which is that I only recently had my first tuna melt. I just never felt like tuna salad needed melted cheese. I still don’t!)
The ever-helpful Ali Slagle has put together a list of seven ways to use canned tuna, with tons of recipe ideas, including the spicy tuna tostadas below. I hope you’ll peruse that and save your favorites, and let us know if you have other ingredients you’d like Ali to tackle.
Any other requests? Ideas? Feedback? Let me know at [email protected]. I love to hear from you.
I’m also making:
Whole fish with soy and citrus; brownies.
1. Spicy Tuna and Avocado Tostadas
This light, five-star recipe from Kristina Felix could just as easily be served with tortilla chips for scooping, or over rice with salted cucumbers to make a meal.
2. Miso-Honey Chicken and Asparagus
Yossy Arefi’s salty-sweet chicken is truly easy to make, and you can leave the hot sauce out of the marinade if you’re feeding anyone who won’t appreciate it. I love it with asparagus, and the season is here, but you can make it with green beans or broccolini instead.
3. Crispy Gnocchi With Sausage and Broccoli
Look at those little crisped gnocchis, toasty on the outside, chewy in the middle. This cozy one-pan dinner from Ali is completely irresistible. Lemon and red-pepper flakes deliver some oomph.
4. Quick Shrimp and Asparagus Stir-Fry
I silently thanked Genevieve Ko when I made this for dinner last week. So easy, so delicious, such a good move on a busy night. I made the recipe with snap peas, rather than asparagus, because I had some in the fridge I needed to use.
5. Braised White Beans and Greens With Parmesan
Unsurprisingly, Lidey Heuck’s simple pot of beans has a huge fan base on New York Times Cooking: She takes canned beans and upgrades them in very smart ways to deepen flavor.
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Emily Weinstein is the editor in chief of New York Times Cooking and Food. She also writes the popular NYT Cooking newsletter Five Weeknight Dishes.
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