Tuesday, March 29, 2011

Gourmet Edition: Can of Tuna

Few things scream poor-ass Bitch like furiously eating a can of tuna from the can. It’s a certain Boy on a Budget’s favorite cheapie meal, and while I was initially wary, I’ve figured out some ways to turn this pantry staple into something truly gourmet. The longtime favorite dinner for bodybuilders, dieters, athletes, and Brooklyn Bitches on a budget can get tiresome week after week (although the added proteins and Omega 3’s result in smooth, glossy hair and an overall glowing complexion), but we have figured out a couple of ways to make lemonade out of the situation and amp up that tired old tin of fish.


Here are some of our favorite ways to turn this kitchen essential from gross to gourmet.


Tuna Nicoise Salad: Scrub ¾ lb of small red potatoes and place in a square baking dish. Cover with wax paper and microwave on high for 3 min. Add ½ lb green beans (fresh or frozen) to dish, cover, microwave for 3 min or until veggies are fork-tender. Rinse with cold water and drain. Combine 1/3 Italian dressing with ½ tsp dried tarragon. Toss drained tuna in dressing. In the meantime, hard-boil a large egg. Place salad greens and green beans in bowl. Thinly slice potatoes and arrange on salad. Chop egg and arrange on salad. Add olives and a sprinkle of capers to dish. Place tuna on top and drizzle with extra dressing.


Tuna and Rice Salad: In a mixing bowl, break up two cans of drained tuna with a fork. Sprinkle with juice from one lime and mix well. Fold in sliced black olives, quartered artichoke hearts, and 2 c chilled and cooked long grain rice. Add ½ c mayo and still. Serve.


Asian Tuna Salad: In a large bowl, whisk together 1 tbs soy sauce, 1 tbs rice vinegar, 1 tbs canola oil, and 1 tsp sesame oil. Add torn Bibb lettuce, ½ of a thinly sliced red bell pepper, ½ sliced cucumber, a can of drained tuna, and thinly sliced snow peas. Toss to combine and serve.


Tuna and White Bean Panzanella: (recipe from Real Simple): Toss half of a baguette (torn into 2-in pieces) with olive oil. Broil until golden, 2-4 min. In a large bowl, combine 1 can of rinsed cannelloni beans, two half-sour pickles cut into bite-size pieces, one thinly sliced red onion, 2 tbs red wine vinegar, olive oil, salt and pepper. Fold in toasted baguette. Divide into bowls and top with canned, drained tuna.


Stuffed Tomatoes with Tuna: Scoop out seeds and pulp from large tomatoes. Add three cans of drained tuna, 3 tbs capers (roughly chopped), a cup of roughly chopped parsley leaves, a little lemon zest and ¼ c lemon juice, and black pepper to a bowl and combine. Spoon into hollowed out tomatoes and serve.


Pesto Tuna Sandwich: In a medium bowl, combine two cans of tuna packed in water (drained), 2 tbs pesto, and a few cracks of black pepper. Form sandwiches with slices of bread. Serves four.


Sweet Pea and Tuna Salad: Cook four cups of pasta according to package instructions. Drain and rinse. In a bowl, combine pasta with 1 ½ cups of thawed frozen peas, a chopped stalk of celery, half of a chopped red onion, a few sprigs of parsley, and drained cans of tuna. In another bowl, whisk 1/3 c olive oil, ¼ c red wine vinegar, ½ tsp Dijon mustard, and salt and pepper. Pour dressing over salad. Gently toss. Serve chilled.




What are your favorite ways to amp up your canned tuna? The Bitches wanna know. Drop us a comment below, send us an email at bbonabudget (at) gmail (dot) com, or Tweet us @bbonabudget!


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