5 easy recipes for canned tuna

The pace of life has become fast, prompting many people to search for easy, fast and inexpensive recipes at the same time. Canned tuna is one of the easiest and fastest dishes as well as suitable for serving unexpected guests or as a snack on picnics and excursions. Tuna is rich in vitamins, minerals, antioxidants, protein and other beneficial nutrients and is rich in vitamin B12, which maintains heart health and helps digestion.

With all these features, some people get bored of eating tuna in the same frequent way, so we review in the lines 5 different ways to prepare canned tuna as a filling and renewed meal.

Tuna and sweet corn pie

In this recipe we will only need 7 ingredients: toast bread (preferably whole-grain bread), a can of tuna, a little spinach leaf "cut into small pieces", a box of sweet corn and two eggs. Quantities are according to the number of patties desired.

We heat the oven first and then start preparing the bread slices by removing the dry edges and then spreading the bread slices using the rolling pin "rolling pin stick" to make it completely flat. Prepare the cupcake bowl and put a slice of bread in each eye after greasing the tray with a little oil. Then prepare the filling in a wide bowl by mixing the tuna and sweet corn after filtering them and adding the chopped spinach. Beat the eggs in another bowl and add spices "to taste". Pour a few eggs over the slices of bread in each eye and then add the tuna, corn and spinach mixture on top. We put the tray in the oven for no more than 15 minutes "or until the eggs are fully cooked". After completion, leave it out for 5 minutes to calm down, then remove it from the tray and take it immediately. Spinach can be dispensed with or replaced with colored peppers or another type of vegetable to taste.

Tuna Baked Rice Tray

This recipe is considered one of the satiating recipes, and consists of tuna and mixed vegetables "frozen", red onion, béchamel sauce and cooking cream "can do without cream", microwave rice "preferably brown", a mixture of grated cheese and olive oil.

Mix the tuna with the vegetables over low heat for two minutes "if the vegetables are fresh we stir them for a little longer", add the onion cut into thin wings and stir and then add the béchamel sauce and cooking cream "or one of them only" and leave them for no more than two minutes. Put the rice in the microwave for a minute. Regular rice can also be used after boiling it first.

We bring a tray and sprinkle it with oil, then individual cooked rice as a first layer, then a mixture of tuna, vegetables and béchamel sauce, then add the cheese mixture on the face and can add a pinch of crushed breadcrumbs over the cheese layer to get a roasted texture for the face "as desired" and put the tray in the oven for 10 minutes or until the cheese melts and redness of the face. Leave to subside and serve as square slices.

Tuna Wrap & Tuna Burrito

Tuna wrap is the quickest, easiest and with a simple step from which you can get tuna burrito. For this recipe we will need tuna, chopped red onion, two crushed or chopped garlic cloves "to taste", tortilla bread, grated cheese and olive oil.

In a pan over medium heat, add a little olive oil, stir the onion and garlic until slightly wilted, then add the tuna, stirring constantly, then add salt and pepper "to taste" and stir for 4 or 5 minutes. After it calms down a bit, roll the tuna in the tortilla bread to get the tuna wrap. If we want to get a tortilla burrito, we stack the tortilla wrap in an oven tray "from 4 to 8 pieces, depending on the size of the tray and the required quantity," then sprinkle the cheese on the face and put the tray in the oven for several minutes until the cheese melted and turned to a golden color.

Tuna Fingers

In this recipe we need a tuna, a chopped red onion, a clove of chopped garlic, a grated carrot, grated cheese, "dispensable" goulash or puff pastry and olive oil.

When preparing, we will follow the same steps as the previous recipe by mixing garlic, onions and grated carrots over medium heat and then adding tuna, after stirring, remove from heat and leave to cool down, we wrap the mixture with grated cheese in slices of goulash cut to the desired size or stuffing puff pastry slices and make sure to put a little stuffing to ensure that the filling does not come out during cooking. Grease a tray with oil and stack the fingers of the goulash in it and placed in a preheated oven for two minutes or more until it reaches the golden color and served hot. Can be served with spicy sauce.