What to make with a can of tuna

Method

1. Preheat your oven to 200°C (400°F). Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta cooks, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute to form a paste.
3. Gradually whisk in the milk, stirring constantly until the sauce thickens and becomes smooth. Remove from heat and stir in about two-thirds of the grated cheddar until melted.
4. Drain the pasta. In a large bowl, combine the cooked pasta, drained tuna, frozen peas, and sweetcorn. Pour the cheese sauce over the top and stir everything together gently until well coated.
5. Transfer the mixture to a baking dish. Sprinkle the remaining cheddar on top and bake for 15-20 minutes, or until the cheese is bubbling and golden brown.

Tip If the sauce feels too thick, add a splash of pasta water before mixing it with the rest of the ingredients to keep it creamy.

Method

1. Place the baby potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes until tender. Drain and let them cool slightly, then halve them.
2. While potatoes cook, boil the eggs for 8 minutes for hard-boiled. Remove, cool in cold water, peel, and quarter them.
3. Blanch the green beans in boiling water for 3 minutes until bright green but still crisp. Drain and rinse under cold water immediately to stop cooking.
4. Thinly slice the red onion and halve the cherry tomatoes.
5. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create a simple vinaigrette.
6. Assemble the salad by arranging the potatoes, green beans, tomatoes, olives, and onion on plates. Top with flaked canned tuna and the quartered eggs. Drizzle the dressing over everything just before serving.

Tip If you have Dijon mustard in your pantry, whisk one teaspoon into the dressing; it helps emulsify the oil and vinegar, making the dressing creamier and more flavorful.

Method

1. Reheat the cooked rice until it is steaming hot all the way through (about 2 minutes in the microwave, stirring halfway). Reheat it only once.
2. In a small bowl, mix the drained canned tuna with mayonnaise, sriracha, and soy sauce until well combined.
3. Slice the cucumber into thin half-moons and dice the avocado into chunks.
4. Place the hot rice in a bowl, top with the spicy tuna mixture, cucumber slices, and avocado.
5. Season with a pinch of salt and pepper if desired, and serve immediately.

Tip If you have leftover sushi vinegar or just a pinch of sugar and rice vinegar, stir it into the warm rice to give it that authentic vinegared sushi rice flavour.

Edited Step 1 changed by our team: the AI said to warm leftover rice, but rice must be reheated until steaming hot all the way through.