Top Rated Canned Tuna Recipes

Canned Tuna Sandwich
OK, maybe I actually used fancy oil-packed tuna for this recipe, but canned tuna works just as well. If you decide to buy tuna stored in water, then you'll probably want to add a tablespoon or two of oil to the recipe below.  This open-faced sandwich is light, crunchy, and gets a mild hint of spice from the chile flakes. Feel free to top it with another piece of bread if you wish, but then make sure that both slices are thin so it doesn't overpower the main ingredients inside.  Click here for 8 Sweet and Savory Sandwiches. 
View Recipe
2.666665

by
Melanie B.
My husband came home from work one night with this idea...it didn't matter what I had already prepared for dinner, he had to try this idea. I thought...GROSS...but I endulged him and well it wasn't too horrible. I am guessing at the measurements, but I think I'm close. Let me know if you think this is Recipezaar worthy!
0

by
Recipe copyright 2001, Mario Batali. All Rights Reserved.
0

by
Sharon123
Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions).
0

by
realcajunrecipes@gmail.com (RealCajunRecipes.com)
A nice change of pace for canned tuna fish.
0

by
eCuisine.org
Ingredients1.00 cup Brown or white rice1.00 can Mushroom Soup, 10 1/2 oz1.00 can Light tuna or bonito 6 1/2 Oz can, drained1.00 teaspoon Butter or margarine1.50 tablespoon Dry bread crumbs2.00 oz Cheddar Cheese, or more to Taste, gratedPreparing: ...
0

by
Sharon123
Posted in response to a request.
0

by
Caroline Russock
I love a good tuna sandwich, and I make them at home all of the time. I always buy the fanciest imported Italian tuna packed in olive oil, usually the one that comes in the best looking can. Some mayo, chopped capers, and olives and it's done and delicious. I never spent a considerable amount of time thinking about the process in which the tuna gets from the ocean and into a can. Truthfully, I never really thought that canned tuna was something that you could make at home. Eugenia Bone, home-canner extraordinaire, and author of Well-Preserved cans her own tuna and uses it to make great warm-weather dishes, such as pasta salads and Vitello Tonnato. The canned tuna needs to rest for 3 to 6 months in order for its flavor to mellow. After this period of rest, your tuna takes on a delicate flavor that has not the slightest fishiness. If you're going do a lot of preserving at home, it's a good idea to invest in a pressure canner, which will bring your preserves up to a temperature high enough to kill off any bacteria that might have snuck in to your cans. Win 'Well-Preserved' As always with our Cook the Book feature, we have five (5) copies of Well-Preserved to give away this week.
0

by
Lorraine of AZ
This is a very nice main dish for two made with pantry ingredients. It goes together easily and the flavor is excellent. Be sure to use tuna packed in oil as it is more flavorful. I love the taste of the fennel in this. I am not sure of the source of this recipe.
0

Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions.
0

by
www.recipesource.com
0

by
Chef #665035
This is a variation of other donburi recipes which is usually meat or fish cooked with an egg over a hot bowl of rice. This recipe can be done plain or fancy with what you have for left-overs. Substitute canned salmon or any leftover meat. Kids especially love this recipe!
0