Tuna croquettes. Mix with mashed potatoes and your choice of seasoning. Dip in egg and breadcrumbs and fry or bake. Serve with your choice of sauce for dipping. My parents in-law make ones with Indian spicing and we use tamarind chutney as the dip! They are quite filling and along with some salad a couple of croquettes can be a light meal.
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Ok, but what if you pitched it to her as a sushi pizza:
You can swap out the raw tuna for a tuna mixed with mayo and sriracha (or whatever hot sauce you like) and skip the anchovy aioli. Like spicy tuna roll, but with canned tuna. And, I know you like to make your own flour tortilla, which is the base. The eel sauce is pretty straightforward to make with ingredients that may already be in your pantry (if you don’t have mirin, 7 T. apple cider/juice and a tablespoon of cider vinegar should work ok).
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I like the way you think!!
Sunshine LOVES homemade Sushi!!
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This is interesting!! I could put them in the air fryer and get a nice crispy exterior. (similar to my potato cheese balls)
Thanks for the idea, I’ll run it past Sunshine when she gets up.
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One of my favorite tuna salads came from a salad chain from awhile back, it had ‘Fresh’ in its name, I think. Tuna tarragon
pasta salad, the usual tuna salad ingredients with a definite tarragon vinegar flavor in the dressing.
There was a great dehydrated tuna dish we’d take backpacking. I think it was called Tuna ala Neptune or something like that. Some old food memories never go away. I don’t think I have any negative memories of tuna dishes.
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I’ve been looking at a recipe for a week or so, tonno e burro spaghetti. Basically it’s canned tuna, olive oil (from tuna or add) and butter, and anything else you want to add…like peas, bread crumbs, etc. Heavily salted water seeems to be a key. Some recipes add more stuff but it seems pretty flexible. Suppose to be a pantry meal in Italy. I can see eating it during hot weather.
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I make linguini with canned Portuguese tuna in a puttanesca-type pan sauce (omitting anchovies). Panko toasted in olive oil goes on top instead of grated cheese.
Searching “tuna spaghetti” yields a bunch of recipe variations.
Yet despite enjoying this version of tinned tuna + pasta, I have never taken a liking to tuna casserole. Go figure.
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Not much on sale this week, but one store did have Turkey Breast for 99 cents/pound (digital coupon). So I got up early, posted the digital coupon and went to the grocery store. I was there when they opened the doors. There were only 3 turkey breasts, I grabbed the biggest one. 8.5 pounds – I should be able to make a couple meals out of this…
Edited to add: I hope my post doesn’t come across the wrong way. I’m very thankful to have this turkey breast. There is a lot I can do with the leftover turkey and it will add some much needed variety to upcoming meals.
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You come across as a smart budget-minded shopper. Glad you could snag this deal and know you’ll make a good variety of meals from it.
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Thank you… Yes, I’m trying to stay on budget.
Many years ago, I dug myself out of debt and vowed never to go back.
Between baking, picking up items on clearance/sale and some creative cooking, we are staying on budget. My biggest concerns are proper nutrition and variety.
So far… So good!!
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I find that sub of CO chicken, rather than CO mushroom soup , makes all the difference for me.
Yea, mom doesn’t touch mushroom anything.
@Desert-Dan This is what I often do with an excess of canned tuna — use it as sushi filling / topping.
Mix with spicy mayo — mayo, sriracha, sesame oil, splash of rice vinegar. Then use as the filling for sushi rolls, or make a sushi bowl with the same ingredients.
My other favorite use is fish cakes, with mashed potato and assorted flavorings (onion, garlic and/or ginger, cilantro, splash of lemon juice — other spices optional).
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Thank you…
Yes, I’m thinking more and more about doing some type of Sushi rolls (with that tuna). I’d like to have some avocados for my next sushi dinner – they’ll (probably) go on sale in the next couple of weeks and I’ll grab a few.
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I tough mushroom everything BUT CO mushroom soup. Good job, mom!
You roll your own; good man. I SOOO suck at that.
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A lot of “trial and error”, but eventually I got pretty good at it.
I don’t think I have posted on this thread before but this blew my mind!
I bought 90 percent because I only needed a pound.
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That’s expensive - even WF you get grass-fed, organic ground beef (90%) for $8-9/lb and sometimes cheaper when on sale
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Wow! Pricey beef. I like 75-80 for cheeseburgers. If I make bolognese with the beef, I’ll go 90. Lately, for things like bolognese, chili, etc. I’ve been using ground pork (Aldi- $3.19/lb) and find it’s actually a little tastier.
