Each month, our staff shares unfussy recipe ideas that you can call upon any day of the week. Because yes, our editors love to cook, but sometimes we need to get dinner on the table 12 minutes ago. That’s when we look to kitchen helpers, humble ingredients that can quickly turn into delicious meals. This month, it’s all about canned tuna.
Back in the summer, on a particularly sunny day, I boarded a ferry to visit a friend on Nantucket Island. Upon arrival, while sifting through the many vacationers to find my friend, I crossed paths with a bluefin tuna. It was perched on the nearest dock and weighed 750 pounds. A crowd of local fishermen circled the fish, taking photos, slicing into the belly, and even sneaking small bites.
I did not get a taste myself. I lament this. But hey! At least I can take solace in my pantry, where cans of tuna are stacked to the point of toppling over. Such is the case for most of our staff.
This cheap, protein-rich staple forms the base of some of our favorite uncomplicated meals. And yes, a couple of those are tuna salad—but with pizzazz! Read on for our editors’ go-tos.
In my rotation, one particular dish appears more than most: tuna rice bowls. I’ll make a pot of white or brown rice (or microwave one of these precooked packs if I’m feeling supremely lazy), drain a can of tuna and plop it on top, then mix the whole thing with a couple shakes of soy sauce and a few squeezes of Kewpie mayo. I always sprinkle a healthy dose of furikake on top for even more umami and a pleasant crunch. Sometimes I’ll add some chili crisp too. —Li Goldstein, associate newsletter editor
“Spaghetti with tuna and butter” may not sound like much, but it’s one of those dishes that is far greater than the sum of its parts. As writer Megan Litt notes, this is the time to splurge on high-quality butter and oil-packed tuna (you’ll dump in the whole jar or can, including the oil). Assembling the dish couldn’t be simpler: Toss hot spaghetti with tuna, butter, and tons of black pepper, maybe a splash of pasta cooking liquid. I typically grate lemon zest over the top and call it a night. —Rebecca Firkser, Test Kitchen editor
More often than not, the canned tuna in my cabinet goes toward sandwiches, and this lemony version from former BA staffer Zaynab Issa is a recent favorite. Her creation is packed with puckery zest, crisp celery, Kewpie mayo, Dijon, and toasted sesame oil for a nutty je ne sais quois. Scoop on crusty bread, then add a few finishing touches: a pile of sliced pepperoncini (I pack it on) and a layer of salt-and-vinegar potato chips that I crush like a chiropractor before funneling the sandwich into my mouth. —Nina Moskowitz, associate editor of cooking
While living in New York and working in food may seem hedonistic, it’s also balanced with plenty of unglamorous meals. Canned tuna has become a pantry staple for me because of its ease—after a busy shoot day, all I want is something I can throw together without turning on my stove. I usually opt for a makeshift niçoise salad or tuna melt, but one of the best ways to use canned tuna is puttanesca. Treating it like anchovies, I sauté the flaky fish with olives, capers, and garlic until aromatic, then add canned tomato and simmer away. Ladled atop pasta, it always satisfies after a long day. —Mallary Santucci, senior culinary producer
Way back when, I wrote a cookbook called Big Little Recipes, all about meals made with as few ingredients as possible. One of my favorites hinges on two kitchen stalwarts and comes together in five minutes: You drain a can of tuna and dump it in a bowl. Drain a jar of marinated artichokes, reserving the marinade. Chop up the artichokes and add them to the tuna. Mash together with a fork, drizzling in artichoke marinade to sight. Season with salt and pepper. Now you could grab a box of Triscuits and head to the couch. Or, divide the tuna salad between pieces of toast, top each with a slice of sharp cheese like cheddar, then broil until melty. Heaven. —Emma Laperruque, associate director of cooking
