On to the next round: canned tuna!

Tuna melt, tuna salad, tuna pizza. You know them. All those classics where the forgotten can of tuna at the back of your kitchen cupboard is suddenly elevated to the main ingredient. It’s certainly delicious. But not exactly special.

We know the classics. After the tuna salad with especially lots of mayo, this canned fish can move on to the next round.

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From a can?
Canned tuna can’t compare to fresh tuna? Just wait. This fish is more than ‘fine for pizza’. Sure, a fresh tuna steak is delicious. Or raw in sushi or tartare. But you don’t always have that readily available. The canned variety is cut into pieces and cooked in the can. In water or oil, so there is no further contact with oxygen and bacteria don’t stand a chance. Once canned, the tuna is heated again. Preservatives aren’t even needed anymore to keep the tuna shelf-stable indefinitely. Choose a can with the MSC label, and you’ll have the most sustainable option.

Tuna combinations
A salad with tuna, white beans and radicchio makes a colourful lunch. In any case, tuna pairs surprisingly well with beans. A simple salad of white beans, red onion and olive oil, a little salt and pepper and that’s it. Another golden combination you might not expect: tuna and aubergine. Perfect as a packed lunch. Or during asparagus season: a salad of tuna with new potatoes, asparagus, spring onion and capers.

The new sandwich
Admittedly, it’s not easy to beat the tuna melt. But these sandwiches can take up the challenge. A baguette with tuna, anchovies, egg and parsley. A French idea—and they clearly know what they’re doing. Be sure to try this sandwich with tuna, fennel, olives, cucumber and capers too. Proof that canned tuna isn’t a last resort: tuna sandwich with marinated artichoke, lemon zest and basil. Time to dig around at the back of that kitchen cupboard.