Recipe of the day: Delicious meals you can make with canned Tuna

Canned tuna is one of those staple ingredients you always have in your pantry. If you’ve managed to build-up a stack over the course of last year, now is the perfect time to use your canned tuna to recreate one of these delicious canned tuna recipes for dinner or lunch.

ALSO READ: Four mouthwatering recipes to recreate using 2 minute noodles

Your family will love these quick and easy canned tuna recipes

10-minute tuna mornay rice bake

Ingredients:

• 425g tuna
• 1 cup frozen mixed vegetables
• 490g jar bechamel sauce
• 80ml thickened cream
• 450g microwave brown rice
• 2 green shallots
• 120g mixed grated cheese (cheddar, mozzarella and parmesan)
• ½ cup panko breadcrumbs
• Extra virgin olive oil to drizzle

Method:

1. Place the tuna, vegetables, bechamel and cream in a saucepan over medium-high heat. Cook, stirring occasionally, for 2 minutes or until warm.
2. While the tuna mixture is cooking, place the rice in the microwave for 1 minute or until slightly warm.
3. Chop the shallots then stir half through the tuna mixture.
4. Preheat grill on high. Evenly spoon the rice into the base of a square 1.5L (6 cup) baking dish. Top with the tuna mixture. Sprinkle over the cheese and breadcrumbs. Drizzle over the oil. Grill for 2 minutes or until the top is golden. Serve sprinkled with remaining shallot.

This recipe was found on taste.com.au.

Tuna and tomato pasta casserole

Ingredients:

• 4 tablespoons unsalted butter
• 794g canned tomatoes, whole or crushed
• Salt
• 454g pasta shells
• 1/2 cup ricotta cheese
• 1 can tuna
• 1/4 cup fresh basil, chopped or torn
• ½ cup grated Parmesan cheese

Method:

1. Simmer tomatoes with butter for 30 min. Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the pot. Simmer gently, partially covered, for 30 minutes.
2. Cook pasta. While the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.
3. Combine tuna, tomato sauce, ricotta, pasta, basil. Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.
4. Put into casserole, top with parmesan, broil. Pour the pasta into a deep casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.

This recipe was found on simplyrecipes.com.

Tuna Quesadilla melt with sriracha sauce:

Ingredients:

• 2 tbsp cream cheese
• 1 can tuna, drained
• 1 1/2 tsp sriracha sauce
• 1 garlic clove
• 1/2 tsp basil, dried
• 1/2 cup spinach, chopped
• 2/3 cup mozzarella cheese
• 2 tortillas

Method:

• Mix the cream cheese and sriracha in a bowl. Mix in the tuna, spinach, garlic clove and basil. Taste and add salt or black pepper if needed.
• Spread half the mixture on one half of a tortilla. Top that half with mozzarella cheese and fold. Toast the quesadilla on both sides until golden brown. Repeat for the other quesadilla as well.

This recipe was found on Her Highness Hungry Me.