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Tuna Pasta Salad

This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It’s easy to make, cool, creamy, and perfect for a crowd.

The post Tuna Pasta Salad appeared first on Budget Bytes.

It’s officially H.O.T. outside, so I’m leaning into my cold pasta salads hard these days! This Tuna Pasta Salad is an easy classic that is cool, creamy, inexpensive, and it keeps me full. This one is seriously simple and it’s the perfect salad for summer BBQs, potlucks, to pack for lunches, or to have a quick cold meal when you’re sweating it out in this heat. So bookmark it now because you’ll want to revisit it, again and again, this summer!

Close up overhead view of a bowl full of tuna pasta salad.

What’s In Tuna Pasta Salad

This classic recipe is really simple and most of the ingredients are fairly inexpensive. To make this tuna pasta salad you’ll need:

  • Pasta – We used small shells, but you can use any small shape. Bowtie pasta is another great option.
  • Tuna – Canned tuna is probably the most expensive ingredient in this pasta salad, but a little goes a long way! We used two 5oz. cans to span all six servings. If you want to reduce the price even further, drop down to one can and increase the amount of peas for more protein!
  • Onion – A little onion adds depth of flavor and a lot of great crunch to this salad. We used red onion for color, but a sweet onion also works!
  • Dressing – This tuna salad uses a super simple homemade dressing made with mayonnaise, lemon juice, salt, pepper, and dried dill. Simple but good!

what Kind of Tuna to Use

I prefer chunk light tuna for this pasta salad because it’s a good balance between affordable and having a good texture for the salad. Tuna labeled “solid” will have larger prettier pieces, but usually fetches a higher price. Albicore or white tuna will have a lighter color and a milder flavor. …but I kind of like the stronger taste of tuna for this salad!

Variations on Tuna Pasta Salad

Tuna pasta salad has been a classic for decades and everyone makes it a little different. If you want to branch out from the recipe below, here are some other ingredients you can try:

  • Add diced cheddar for more richness
  • Substitute half of the mayonnaise with plain Greek yogurt for a slightly lighter flavor
  • Substitute the onion with shallots for a milder onion flavor
  • Add diced celery for more crunch
  • Add diced hard-boiled egg for more inexpensive protein
  • Add a couple tablespoons of dill or sweet relish for more flavor
  • Try canned salmon in place of the tuna
  • Add fresh herbs (dill, parsley, tarragon, green onion)

Can You Make Tuna Pasta Salad Ahead?

You can make tuna pasta salad ahead of time, which can be helpful for potlucks and BBQs, but it’s definitely best when eaten on the same day it’s prepared. I would advise against making it more than one day ahead because it will begin to dry out the longer it stays in the refrigerator. Luckily, this pasta salad is a snap to make, so it’s easy to whip up on the day of!

Close up side view of a bowl full of tuna pasta salad.
Close up side view of a bowl full of tuna pasta salad.
Print

Tuna Pasta Salad with Peas

This classic tuna pasta salad is the perfect dish for a summer picnic or potluck. It's easy to make, cool, creamy, and perfect for a crowd.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.83 recipe / $0.81 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 about 1 cup each
Calories 478kcal

Ingredients

  • 3/4 cup mayonnaise $0.92
  • 2 Tbsp lemon juice $0.12
  • 1/4 tsp dried dill $0.03
  • ¾ tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup diced red onion $0.11
  • 1 cup frozen peas $0.47
  • 12 oz. mini shell pasta $1.13
  • 2 5oz. cans chunk light tuna, drained $1.98

Instructions

  • Make the dressing first. Combine the mayonnaise, lemon juice, dill, salt, and pepper in a bowl, then set the dressing aside.
  • Finely dice the red onion and measure out the frozen peas.
  • Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and continue to boil until it's almost fully tender (about 5-6 minutes), then add the frozen peas. Continue to cook the pasta and peas together for the last minute or two, or until the pasta is fully tender. Drain the pasta and peas well in a colander, allowing them to cool.
  • Once the pasta and peas are well drained and mostly cooled, transfer them to a large bowl. Add the diced red onion, drained tuna, and prepared dressing. Fold the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 478kcal | Carbohydrates: 48g | Protein: 20g | Fat: 22g | Sodium: 598mg | Fiber: 3g

 

How to Make Tuna Pasta Salad – Step By Step Photos

Ingredients for tuna pasta salad dressing in a bowl, not stirred together.

Make the dressing first. Combine ¾ cup mayonnaise, 2 Tbsp lemon juice, ¾ tsp salt, ¼ tsp pepper, and ¼ tsp dried dill. Stir everything together, then set the dressing aside.

Diced red onion and a measuring cup full of frozen peas.

Finely dice about ½ cup of red onion. Measure 1 cup of frozen peas.

Boiled pasta and peas in a pot full of water.

Bring a large pot of salted water to a boil. Once boiling, add 12 oz. small shell pasta (or any other small shape) and boil just until tender. When the pasta is almost cooked through, add the frozen peas and let them cook with the pasta for the last two minutes. Drain the pasta and peas well in a colander, allowing them to cool.

Ingredients for tuna pasta salad being combined in a bowl.

When the pasta and peas have drained well and cooled down (slightly warm is okay), add them to a large bowl with two drained 5oz. cans of tuna, the diced red onion, and the prepared dressing.

Finished tuna pasta salad in a bowl.

Gently fold the ingredients together until everything is evenly mixed and coated in dressing.

Close up side view of a bowl full of tuna pasta salad.

Serve immediately or refrigerate until ready to eat!

The post Tuna Pasta Salad appeared first on Budget Bytes.


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3 On-Sale Pantry Essentials for Your Next Restock

If you gathered your friends or family and compared the contents of your pantry shelves, we’re sure everyone’s would look a little different. There would probably be overlapping staples, of course—like flour and sugar, spices and seasonings, and nonper…

If you gathered your friends or family and compared the contents of your pantry shelves, we're sure everyone's would look a little different. There would probably be overlapping staples, of course—like flour and sugar, spices and seasonings, and nonperishables—but look closely, and you'd see items you'd never think to buy playing leading roles on others' shelves.

Here at Food52 we have our own curated line of pantry goods. There are specialty and seasonal foods, staples from our Five Two line, honeys and syrups, sauces and condiments, and even international favorites. Whether you're a tinned-fish lover or are keen to stock your pantry with staples like dried pasta, olive oil, and vinegar, you're covered.

Read More >>


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Easy Tuna Wrap

A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime…

A Couple Cooks – Recipes worth repeating.

A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.

Tuna wrap

Tuna might be underrated, but it’s a big win in our book! A cheap protein that requires no cooking and is pantry stable for years? Sign us up. This tuna wrap recipe is a fun, tasty way to mix up your lunch routine: no cooking required. It’s bursting with flavor, featuring a zingy tuna salad filling and fresh, crunchy veggies. Roll it all up in a tortilla and you’re ready for an easy healthy lunch or a simple, no-cook dinner. Here’s what you’ll need for a killer tuna wrap!

Ingredients in this tuna wrap recipe

Everyone does a tuna wrap differently. Ours is a spin on our classic tuna salad filling, paired with crunchy veggies and rolled up in a wrap. Keep in mind: you’ll need good creamy tuna salad for this one: we tried it with our Mediterranean tuna salad and it soaked through the wrap. Mix up the tuna salad filling, then add your favorite crunchy veg! Here’s what you’ll need:

  • White meat tuna
  • Celery
  • Green onion
  • Dill pickles
  • Mayonnaise
  • Dijon mustard
  • Dried dill and salt
  • Parmesan cheese
  • Romaine lettuce
  • Red cabbage
  • Red pepper
  • 10-inch burrito style wraps
Tuna wrap recipe

Tips for buying canned tuna

Canned tuna has gotten somewhat of a bad rap over the years, but there’s lots that’s good about this healthy fish! Here are a few things to note when you’re shopping for tuna:

  • Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
  • Buy BPA free cans. Look for cans that are BPA free. Alternatively, some tuna is now sold in BPA free pouches.
  • Oil packed or water packed work. Some canned tuna comes packed in oil, whereas others are packed with water. Either works, but drain the can before using.

Important: use burrito sized wraps!

Another important thing for this tuna wrap recipe: use burrito-sized tortillas that are at least 10-inches in diameter. Wraps that are smaller are very difficult to roll and don’t fit much filling. They don’t have as nice of a look as with the large tortilla.

Also, this recipe tastes best with a flour tortilla! You can use a low carb or gluten-free wrap, but some of these types of wraps don’t have satisfying flavor. Only use it if you have a brand you love (feel free to let us know suggestions in the comments below!).

Tuna wrap

Tuna wrap variations

There are lots of ways to vary this tuna wrap recipe! Use your favorite tuna salad recipe, or add different veggies to the mix. Here are a few more ideas we love:

Tuna wrap storage and make ahead info

Another important thing to know about tuna wraps is storage instructions. Here’s what to know:

  • Tuna wraps can make the tortillas soggy over time. For this reason, we recommend making it only up to 8 hours in advance.
  • Wrap the tuna wrap in parchment paper or wax paper for storage. Do not store them in plastic! It retains moisture and causes the wraps to become soggy.
  • Another make-ahead option is refrigerating all components separately. Make the tuna salad and chop the veggies, then store them in separate containers. Roll up the tortilla when you’re ready to serve. This works great for office desk lunches! But it should also work if you make the wrap in the morning and store in parchment paper.

More tuna recipes

It might sound straight out of the 1960’s, but there’s so much to do with a can of tuna! This versatile protein is perfect for making tasty lunches and simple dinners. Here are a few of our favorites:

Print
Tuna wrap

Easy Tuna Wrap


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 wraps

Description

A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.


Ingredients

  • 1 5-ounce can white meat tuna
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped green onion
  • ¼ cup finely chopped dill pickles
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon dried dill
  • ¼ teaspoon kosher salt
  • 1 tablespoon shredded or grated Parmesan cheese (optional)
  • 2 handfuls chopped romaine lettuce
  • 1/4 red cabbage, shredded
  • 1/2 red pepper, sliced into strips
  • 2 10-inch burrito style wraps

Instructions

  1. Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
  2. Use a fork to mix together the tuna, chopped celery, green onion, dill pickles, mayonnaise, Dijon mustard, dried dill, and kosher salt. Add the Parmesan cheese if desired (it really steps it up a notch!). 
  3. Place an even layer of lettuce on a tortilla, and top it with some of the red cabbage and red pepper. Place half of the tuna salad filling on top (see the photo). 
  4. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. (A small amount filling may come out after rolling.) Slice the wrap in half.
  5. Eat immediately, or wrap it up in parchment or wax paper for storage and refrigerate until serving, up to 8 hours. (Do not wrap in plastic, or the wrap becomes soggy. To make ahead, you can also pack the tuna salad and chopped veggies in separate containers and refrigerate, then assemble the wrap directly before serving.)
  • Category: Lunch
  • Method: No Cook
  • Cuisine: Lunch

Keywords: Tuna wrap, tuna wrap recipe, tuna salad wrap

A Couple Cooks - Recipes worth repeating.


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11 Easy Lettuce Wraps

These 11 recipes for easy lettuce wraps are perfect anytime you need a light and fresh meal. Each wrap is healthy, low-carb, and packed with flavor.  The Best Easy Lettuce Wrap Recipes You won’t miss the bread with these easy lettuce wraps! A gre…

These 11 recipes for easy lettuce wraps are perfect anytime you need a light and fresh meal. Each wrap is healthy, low-carb, and packed with flavor.  The Best Easy Lettuce Wrap Recipes You won’t miss the bread with these easy lettuce wraps! A great way to make a sandwich, burger or taco fresher, lighter and

Perfect Tuna Steak

This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook…

A Couple Cooks – Recipes worth repeating.

This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook tuna steak.

Tuna Steak

Need a simple meal that’s restaurant quality? Try a Tuna Steak! Tuna steaks are one of our favorite easy meals because they’re high protein and cook up in a flash: just 2 to 4 minutes! The flavor is melt-in-your-mouth meaty: with a salty, seasoned exterior and a buttery, raw interior. You’ll want to use sushi grade fish here. Sear it up in a hot pan, and it’s one of the most impressive meals you can make!

Tips for buying ahi tuna steak

You’ll want a great piece of fish for this tuna steak recipe. Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. It’s sold as large thick steaks at the grocery, not thin fillets like with other types of fish. Here’s what to look for when buying tuna steaks:

  • Consider sushi or sashimi grade. The best quality tuna steaks are often marked “sushi” or “sashimi” grade. There are no specific regulations around the label “sushi-grade,” but it means it’s a high quality fish that is safe to be eaten raw.
  • Check at the fish counter. You should be able to find ahi tuna steaks at your local grocery counter.
  • Look for frozen steaks. Or, it’s possible that your grocery might have frozen steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to thaw the night before in the refrigerator.
  • Find wild caught. Fish that is wild caught is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Tuna steak

How to cook tuna steak

How to cook tuna steak? It takes just 2 to 4 minutes, so it goes quickly! Here are the basic steps to the process, or you can jump right to the recipe to get started!

  • Allow it to come to room temperature first! This is important: otherwise the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. It makes a big difference!
  • Season it liberally. Coat it with salt and pepper, as shown in the photo below. We use about ¾ teaspoon for every 8 ounces.
  • Cook 1 to 2 minutes per side, and use a food thermometer to assess temperature (130 degrees Fahrenheit). Add the steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
  • Rest for 2 minutes. This helps it to set and become easier to cut.
How to cook tuna steak

Can you cook it medium instead of rare?

In some cases you may not want the ahi tuna completely raw on the inside, like for children or pregnant women. You can cook tuna steaks to medium, too! They are just as meaty and delicious. Here’s what to know:

  • Cook the tuna steak slightly longer, until it’s no longer pink on the inside but still tender. The steak will look gray the entire way through instead of just on the outside.
  • Check for an internal temperature around 135 degrees Fahrenheit.

Sauces for this tuna steak recipe

Want a sauce to serve with this tuna steak recipe? Here are a few tasty serving ideas:

  • Garlic Herb Sauce: This Garlic Herb Sauce is Mediterranean-style with lemon, parsley, garlic, butter and capers: and it makes the fish sing.
  • Hoisin Sauce: For Asian-style flavors, try purchased hoisin sauce for dipping: it’s quick and easy and packed with savory flavor.
  • Ponzu Sauce: Ponzu sauce is a Japanese dipping sauce made with soy sauce and citrus juice. Try this Ponzu Sauce recipe.
Tuna Steak

Sides for tuna steak

Just about anything can pair with ahi tuna steaks to make them into a healthy dinner. Here are a few ideas for quick sides that can be made in the time it takes to rest and cook the tuna steak:

More tuna recipes

Love ahi tuna? Here are a few more tuna steak recipes you might enjoy:

Print
Tuna steak

Perfect Tuna Steak


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2 4-ounce servings

Description

This ahi tuna steak recipe makes one brilliantly cooked piece of fish: in just 5 minutes! Here’s how to cook tuna steak.


Ingredients

  • 2 steaks (8 ounces) high quality ahi tuna (sashimi grade recommended; wild caught if possible*)
  • ½ tablespoon neutral oil
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper
  • For serving: Garlic Herb Sauce (optional)

Instructions

  1. Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
  2. Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides to get a nice even coating (about ¾ teaspoon kosher salt for 8 ounces).
  3. Heat the oil in a medium skillet over medium high heat.
  4. Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
  5. Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices and serve immediately, with the sauce if desired. 

Notes

*Frozen is okay, just thaw it in the refrigerator before serving.

  • Category: Fish
  • Method: Seared

Keywords: Tuna steak, tuna steak recipe, how to cook tuna steak

A Couple Cooks - Recipes worth repeating.


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Lightened-Up Tuna Casserole

This lightened-up tuna casserole recipe is tossed with a creamy garlic-herb sauce, lots of veggies, tender egg noodles and a crispy Panko topping. Raise your hand if you grew up eating tuna casserole! ♡ This was one of our family’s favorite weeknight dinners growing up, and still continues to be one of those recipes I […]

This lightened-up tuna casserole recipe is tossed with a creamy garlic-herb sauce, lots of veggies, tender egg noodles and a crispy Panko topping.

Tuna Casserole Recipe

Raise your hand if you grew up eating tuna casserole! ♡

This was one of our family’s favorite weeknight dinners growing up, and still continues to be one of those recipes I love turning to this time of year when we’re craving some warm and cozy casserole comfort food. (Forever and always a Midwesterner at heart, right?)

Three decades ago, we always used to make tuna noodle casserole from a box or with the help of some canned cream of mushroom soup. But it’s actually incredibly simple to make homemade tuna casserole completely from scratch, which gives us the chance to also toss in lots of fresh veggies and lighten up the creamy sauce a bit. If needed, you can also easily adapt this recipe to be gluten-free too.

I will say that prefer to just serve this pasta “casserole” straight out of the pan nowadays, topped with a generous sprinkling of toasted Panko breadcrumbs, rather than baked the traditional extra 20 minutes in the oven. (Why overcook the pasta when it can be served perfectly al dente with with a melty cheddar cream sauce?) And while I made this batch with the traditional mushrooms, carrots and peas, this recipe would welcome just about any leftover veggies that you happen to have sitting in your crisper drawer.

Let’s make some modern tuna casserole!

(more…)

Tuna Patties

Tuna Cakes are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!

The post Tuna Patties appeared first on Budget Bytes.

We’ve already reached oppressive heat levels here in Tennessee, so I’m looking for all the quick low-heat meals I can get! These super simple Tuna Patties (a.k.a. Tuna Cakes) hit the spot this week. They’re quick to pull together, delicious over a bed of greens, and the perfect excuse to make my favorite Comeback Sauce. ;)

Side view of two tuna cakes on a plate of greens.

What is a Tuna Patty?

Tuna patties are just like a burger, but made with canned tuna. In addition to the tuna, they usually also contain egg and breadcrumbs to hold them together, and some seasoning for extra flavor. The mixture is then flattened into a patty and fried until deliciously golden brown. The best part about tuna patties is that you can season them in so many different ways, so it’s one of those quick and easy meals that you can make over and over without getting tired of them!

How to Season Tuna Cakes

I used one of my favorite go-to seasonings for my tuna cakes, Tony Chachere’s Creole seasoning, which is basically Creole-flavored seasoning salt. So if you can’t find Tony’s or you just want to go a different route, you could use a different seasoning salt, like Lawry’s, or choose a different seasoning blend like Old Bay Seasoning, lemon pepper, or even curry powder. Just keep in mind that if your seasoning blend does not contain salt you’ll want to add a little extra to your patty mixture.

How to Serve Tuna Patties

My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my Comeback Sauce. But you could also stuff them into a pita with some tomatoes and greens, and a little sauce. Or, you could make mini cakes and serve them with toothpicks and a sauce for dipping as a party appetizer!

Sauce Options

I’ve already mentioned that I served my tuna patties with Comeback Sauce, but if you don’t like that sauce or just want to try a different option, there are several other sauces that would be great with these tuna patties. If you’re looking for something light and simple, even just a squeeze of fresh lemon juice would be awesome. Other sauces to try include sriracha mayo, ranch dressing, tartar sauce, yogurt dill sauce, or creamy Caesar dressing.

Two tuna cakes drizzled with comeback sauce.
Two tuna cakes drizzled with comeback sauce.

Tuna Patties

Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $3.08 recipe / $0.77 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 patties
Calories 260kcal
Author Beth

Ingredients

  • 2 green onions, chopped $0.22
  • 2 Tbsp chopped parsley (optional) $0.10
  • 1 12oz. can chunk light tuna in water, drained $1.79
  • 1/2 cup plain breadcrumbs $0.32
  • 1 large egg $0.24
  • 2 Tbsp mayonnaise $0.15
  • 1.5 tsp lemon juice $0.02
  • 1 tsp seasoning salt* $0.10
  • 2 Tbsp cooking oil $0.08

Instructions

  • Roughly chop the parsley and green onions. Drain the canned tuna well.
  • Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing.
  • Divide the mixture into four equal portions, then shape each portion into a patty.
  • Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the tuna patties and cook for about 5 minutes on each side, or until golden brown and slightly crisp.
  • Serve warm over a bed of greens or stuffed into a pita!

Notes

*I used Tony Chachere’s Creole Seasoning, but you can use any seasoning salt or seasoning blend. See the remarks about seasoning options above the recipe.

Nutrition

Serving: 1patty | Calories: 260kcal | Carbohydrates: 11g | Protein: 20g | Fat: 15g | Sodium: 931mg | Fiber: 1g
Overhead view of two tuna patties on a plate with greens.

How to Make Tuna Patties – Step by Step Photos

Chopped parsley and sliced green onion on a cutting board.

Roughly chop about 2 tablespoons of parsley and two green onions. I like to chop the green onions for this rather than just slice them, so they mix in a little better. Drain one 12oz. can of chunk light tuna in water, well.

Tuna patty ingredients in a bowl.

Add the drained tuna, parsley, and green onion to a bowl along with ½ cup plain breadcrumbs, one large egg, 2 Tbsp mayonnaise, 1.5 tsp lemon juice, and 1 tsp seasoning salt.

tuna patty mixture combined in the bowl.

Mix the ingredients together just until evenly combined (don’t overmix). I use my hands for this job!

A container of tony's seasoning held close to the camera.

This is the seasoning I use, but you can use any seasoning salt, or any other seasoning blend you like. Just make sure to add extra salt if your seasoning blend does not contain any.

Raw tuna cakes shaped and in the skillet.

Divide the patty mixture into four equal portions then shape each one into a patty. Heat a large skillet over medium. Once hot, add a couple of tablespoons of cooking oil and swirl to coat the surface. Add the tuna patties to the hot skillet.

Browned tuna patties in the skillet.

Cook the tuna patties for about five minutes on each side, or until deliciously golden brown.

Two tuna patties on a plate with greens, a hand holding the side of the plate.

Serve warm in a pita or over a green salad. And don’t forget to make a little Comeback Sauce to drizzle over top!

Try These Other Tuna Recipes

The post Tuna Patties appeared first on Budget Bytes.

Niçoise Salad

Nicoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or…

A Couple Cooks – Recipes worth repeating.

Nicoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.

Nicoise Salad

When it comes to classic French dishes, there’s nothing better than the carefree vibe of the great Nicoise salad. This Mediterranean main dish salad is colorful, light yet satisfying, and absolutely perfect for summer. Boiled eggs, green beans, olives, tomatoes, and tangy potato salad sit on crunchy lettuce, then they’re smothered a zesty lemon dressing. Eat it al fresco with a glass of wine in hand and you’ll be transported to the South of France!

What is Nicoise salad?

Nicoise salad (Salade Niçoise in French) is a composed French salad served as a main dish, featuring tuna, potatoes, blanched green beans, olives, tomatoes, hard boiled eggs, a vinaigrette salad dressing. In French, it means “salad from Nice, France” and it’s a classic dish from the Southern coast. Because it’s packed with protein, it’s filling and incredibly satisfying.

How to pronounce Niçoise? Say “sah-LAHD nee-SWAZ.”

This salad is one of our absolute favorites for summer entertaining because it’s easy to make ahead and has the perfect laid back, summer vibes. We could eat this every day! It’s ideal for patio meals with a crisp white wine, a spritz, or a French cocktail (maybe a Pastis?).

Nicoise Salad

Ingredients in Nicoise salad

Eating our first Nicoise salad in Paris cemented this French classic in our repertoire. This recipe is an adaptation of Julia Child’s rendition of the French standard. What makes it so impressive is the potatoes: her French potato salad is the base for the potatoes and it’s so delicious you won’t be able to keep from sneaking bites! Here’s what’s in a classic Nicoise salad recipe:

  1. Tuna: Tuna is traditional in Nicoise salad: this dish is not the same without it! You can also use other proteins: white beans, grilled tofu, or make salmon Nicoise salad! You can also try it with Seared Tuna as a variation.
  2. Hard boiled eggs: Make perfect stovetop hard boiled eggs, steamed eggs, or try them in the Instant Pot.
  3. Green beans: This salad calls for blanched green beans, a cooking method that makes them tender and bright green.
  4. French potato salad: Here’s the best part! Use red potatoes to make a French potato salad with shallot, capers, and a vinaigrette dressing.
  5. Olives: Olives are key to the briny, salty flavor. Look for Niçoise olives if you can find them, or use Kalamata. (If desired, you can also add a few caper berries.)
  6. Tomatoes: Either cherry tomatoes or wedges of large tomatoes work here.
  7. Butter lettuce: Crisp Bibb or butter lettuce serves as a base for the flavors.
  8. Lemon vinaigrette dressing: A zingy lemon vinaigrette salad dressing ties everything together.
Blanching green beans

Tips for prep

This Nicoise salad recipe is easy to make, but there are quite a bit of elements to prepare. Luckily, you can make a lot of the components at the same time or ahead of time, and you can prep it all before serving (nothing needs to be done right before serving aside from plating). Here are a few tips for advanced prep:

  • Make the hard boiled eggs in advance. Eggs are ideal for advanced prep: simply refrigerate until serving. You can also find pre-packaged hard boiled eggs at some grocery stores, which makes this recipe a breeze.
  • Make the dressing in advance. The Nicoise salad dressing is simple to prep ahead; refrigerate and allow to come to room temperature before serving.
  • Blanch the green beans in advance. Blanch the green beans up to 5 days in advance and refrigerate until serving.
  • Make the potato salad in advance. The French potato salad stays good 4 to 5 days if you prep it before hand; refrigerate until serving.

Pick even 1 or 2 of these items to make in advance, and it makes for a much simpler prep the day of. If you decide to make it all in one evening, it’s nice to have a friend or partner to help!

Nicoise salad

How to serve Nicoise salad

Nicoise salad is the perfect spring salad or summer meal for enjoying al fresco. It screams for a glass of white wine or rosé (or even frozen rosé?), a Lillet spritz, or a Pastis. Serve it with a starter of crostini or a side of crusty bread, and you’ve got patio meal perfection.

Diet variations

Want to make vegetarian nicoise salad? Tuna is traditional for Nicoise salad, but for a vegetarian salad you can omit it and use white beans or tofu. Or, you can simply omit the extra protein: the potatoes and hard boiled eggs make it a filling vegetarian salad.

Want to make it vegan? Use seasoned tofu instead of tuna! We recommend Quick Tofu Crumbles.

More dinner salad recipes

There’s nothing better than a great main dish salad in the summer! Here are a few more main dish salads that work for dinner:

This salad Nicoise recipe is…

Gluten free and pescatarian.

Print
Nicoise Salad

Classic Niçoise Salad


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

Nicoise salad is a French main dish that’s hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.


Ingredients

  • 8 eggs
  • 1 1/2 pounds baby red potatoes
  • 1 pound fresh green beans
  • 1 small shallot (2 tablespoons minced)
  • 2 tablespoons white wine vinegar
  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons capers
  • ½ tablespoon fresh parsley
  • 7 tablespoons olive oil, divided
  • ½ cup Nicoise or Kalamata olives
  • 1 pint cherry tomatoes or 1 large tomato
  • 2 cans tuna, packed in oil or water
  • 1 head Bibb lettuce (aka butter lettuce)
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove, minced

Instructions

  1. Cook the hard boiled eggs: Follow the instructions to make the Hard Boiled Eggs or Steamed Hard Boiled Eggs, or complete this step in advance and refrigerate.
  2. Boil the potatoes: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Once boiling, boil for 8 to 12 minutes until fork tender.
  3. Blanch the beans: Cut the ends off the beans. Bring a separate medium pot of water to a boil with ½ tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.
  4. Finish the potatoes: While the potatoes are cooking, mince the shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, chopped parsley, 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary.
  5. Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and ¼ teaspoon kosher salt. Gradually whisk in 6 tablespoons olive oil working one tablespoon at a time, until creamy and emulsified.
  6. Prep the salad ingredients: Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt.
  7. Prep the tuna: Drain the tuna and flake it using a fork. If not packed in oil, add a drizzle of olive oil and a few pinches of salt.
  8. Serve: To serve, in large shallow bowls or on large platters, add the Bibb lettuce leaves. Top with the potatoes, green beans, hard boiled eggs, tomatoes, tuna, and olives. Drizzle with the dressing and serve.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: French
  • Diet: Gluten Free

Keywords: Nicoise salad, salad nicoise, nicoise salad recipe, salade nicoise

A Couple Cooks - Recipes worth repeating.

Tuna Burgers

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.…

A Couple Cooks – Recipes worth repeating.

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.

Tuna Burger

Here’s a unique way to use a can of tuna…try Tuna Burgers! Tuna makes an unexpectedly excellent burger: thick and savory. Balanced on a bun with chipotle aioli and veggie toppings, it’s a satisfying meal that everyone will enjoy. Plus, it’s economical and a great alternative to red meat. Just like our popular tuna patties, it’s a healthy dinner idea that will surprise and delight. Here’s how it’s done!

Ingredients in tuna burgers

Tuna burgers are simply a burger where canned tuna stands in for ground meat. You’ll also need to add some binders to help the tuna stick together, like egg, breadcrumbs, mustard and mayonnaise. It all comes together into a savory, hearty mix of flavors! Here’s what you’ll need:

  • White meat tuna (see below)
  • Green onion
  • Worcestershire sauce
  • Garlic powder
  • Kosher salt
  • Plain panko or coarse breadcrumbs (or gluten free breadcrumbs; see below*)
  • Dijon mustard
  • Mayonnaise
  • Eggs
  • Olive oil
Tuna Burger

Tips for buying canned tuna

There are lots of options at the grocery store when it comes to canned tuna. Here’s what to look for when buying for these tuna burgers:

  • Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
  • Buy BPA free cans. Look for cans or pouches that are BPA free.
  • Oil packed or water packed work. Use whatever is your personal preference for this recipe! Either way, drain the can before using.

Panko vs breadcrumbs

Do you stock panko in your pantry? It’s extremely versatile and our favorite option when it comes to breadcrumbs. The breadcrumbs are important to get a cohesive, solid texture to a tuna burger. Here’s the difference between panko and traditional breadcrumbs, and why we prefer panko:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It makes a beautifully crispy coating and it’s very versatile. Use it in recipes like Pistachio Crusted Salmon or Stuffed Portobello Mushrooms. Or our favorite way: use it as a stand-in for croutons in a Kale Caesar Salad or Romaine Salad.
  • Breadcrumbs also work! Packages labeled “coarse breadcrumbs” are best, since traditional breadcrumbs have a finer texture like sand. But either should work! You can also make homemade breadcrumbs.
  • Want breadcrumb substitutes? Try gluten-free panko or gluten-free breadcrumbs, or use an equal amount of crushed crackers of any type.
Tuna Burger

How to make tuna burgers: some tips

Once you’ve got all your ingredients, tuna burgers are simple to put together. Just make sure to leave 15 minutes for allowing the burgers to firm up in the fridge. Here are some notes on the process:

  • This recipe makes 4 very large or 5 medium burgers. We prefer the size with 5 because it fits in a bun nicely but still has some heft (the size with 6 is too small). It might be an odd number, but then someone gets seconds! Or leftovers save well for 2 to 3 days.
  • Form the burgers, then refrigerate 15 minutes. This helps them firm up prior to pan frying. Use this time to make the burger sauce or prep other parts of the meal.
  • Pan fry 4 minutes per side. Fry in olive oil until they’re golden brown on both sides.

Tuna burger toppings

Once you’ve got your tuna burgers: the best part is the toppings! Make sure you pair a creamy sauce with these tuna burgers, otherwise the sandwich will be on the dry side. Here are some of our favorite sauces and toppings for a tuna burger:

Chipotle Aioli

More tuna recipes

There’s so much you can do with a can of tuna! Here are a few more ideas:

This tuna burger recipe is…

Pescatarian and dairy-free.

Print
Tuna Burger

Tuna Burgers


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 large or 5 medium burgers

Description

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.


Ingredients

  • 3 5-ounce cans white meat tuna
  • 1 green onion, finely minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • 1 ½ cups plain panko or coarse breadcrumbs (or gluten free breadcrumbs*)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 eggs
  • 2 tablespoons olive oil, for cooking
  • 1 recipe Chipotle Aioli, Truffle Aioli, Remoulade, or Tartar Sauce, for serving*
  • To serve: red onion, tomato slices, lettuce, buns

Instructions

  1. Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with green onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.
  2. Form the dough into 5 small or 6 large patties. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours). If desired, use the time to make the aioli, remoulade or tartar sauce.
  3. When ready to cook, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the burgers and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side.
  4. Serve on a bun with tomato, red onion, lettuce, and aioli, remoulade or tartar sauce. Leftovers save well refrigerated for 2 to 3 days.

Notes

*Make sure to have a creamy sauce with these tuna burgers, otherwise the texture will be on the dry side. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Tuna burgers

A Couple Cooks - Recipes worth repeating.

Tuna Tacos with Cilantro Lime Slaw

These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle…

A Couple Cooks – Recipes worth repeating.

These ahi tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.

Tuna tacos

Love a good fish taco? Here’s a new spin that you’ll fall for just as hard: Ahi Tuna Tacos! Meaty tuna steak is the ideal filling for a taco, contrasted with fresh cilantro lime slaw. Top it off with chipotle sauce and another sprinkle of cilantro, and it’s a little bit of everything: savory, spicy, fresh, cool, and creamy. It’s ideal for an easy weeknight meal, but impressive enough for entertaining. If you’re a tuna steak lover like we are, you’ll love this unique way to serve this versatile fish.

Elements in tuna tacos

These tuna tacos are a spin on the fish taco, invented in the 1950s in Mexico’s Baja California peninsula. In fact, both the cities of Ensenada and San Felipe, Mexico claim to have invented the fish taco! The idea then quickly spread across the border to San Diego, where they became popular in America in the 1980’s (much in part to a restaurant called Rubio’s Fresh Mexican Grill).

This recipe seeks to honor the traditional Mexican flavors, using seared tuna instead of the typical breaded fish and pairing it with a zingy fresh slaw. Here are the elements in these ahi tuna tacos:

  • Ahi tuna steaks
  • Spices: Cumin, chili powder, smoked paprika, garlic powder, and onion powder
  • Cilantro lime slaw
  • Chipotle crema (or alternative sauce; see below)
  • Tortillas
  • Red onion (for garnish)
Ahi Tuna Tacos

Tips for buying ahi tuna steak

Ahi tuna, aka yellowfin tuna or bigeye tuna, is a mild, lean fish commonly served as sushi, in poke bowls, or cooked rare or medium-rare. Here’s what to look for when buying tuna steaks for these tuna tacos:

  • Make sure it’s sushi or sashimi grade. There are no specific regulations around the label “sushi-grade,” but it means it’s a high quality fish that is safe to be eaten raw.
  • Check at the fish counter. You should be able to find ahi tuna steaks at your local grocery counter.
  • Look for frozen steaks. Or, it’s possible that your grocery might have frozen steaks. These can be even fresher than fresh tuna if they’re flash frozen right when they’re caught. You’ll just need to thaw the night before in the refrigerator.
  • Find wild caught. Fish that is wild caught is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.

How to cook tuna steak

Once you’ve got a great piece of fish, the hardest part of this recipe is searing the tuna. Here are a few tips on how to cook tuna steaks:

  • Allow it to come to room temperature first! This is important: otherwise the inside is still cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking. You can use this time to prepare the slaw and sauce, then sear the fish right before serving.
  • Use a food thermometer to assess temperature (130 degrees Fahrenheit). Add the steaks to a skillet and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
  • Rest for 2 minutes. This helps it to set and become easier to cut.
Cilantro Lime Slaw

For the cilantro lime slaw

A great fish taco often has a creamy slaw, and this one is no exception! The cilantro lime slaw in these tacos is so good, you’ll find yourself continually sneaking bites. This recipe has a bit of a shortcut so you’re not spending too much time chopping. Use a bag of coleslaw mix, then combine it with shredded red cabbage! It makes for a lovely mix of color and texture.

Tip: Got any leftover cilantro lime slaw? Eat it as a side dish for the tacos!

Sauces for tuna tacos

These tuna tacos are fantastic drizzled with chipotle crema, which adds a savory creaminess and a bit of smoky heat. Mix it up while your tuna comes to room temp, or try one of these alternative sauces based on your preferences and what you have on hand:

  • Chipotle crema: A sour cream-based sauce with adobo sauce, garlic and lime
  • Chipotle sauce: A zingy vegan sauce with tahini, adobo sauce and lime
  • Yum Yum sauce: A mayo-based savory sweet sauce that originated at Japanese steakhouses (not spicy)
Chipotle Crema

More tuna recipes

Tuna is one versatile fish! Here are a few more great tuna steak recipes with ideas for how to cook it:

Print
Tuna tacos

Tuna Tacos with Cilantro Lime Slaw


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 (8 tacos)

Description

These tuna tacos are bursting with flavor! They pair seared ahi tuna with cilantro lime slaw and creamy chipotle crema.


Ingredients

For the cilantro lime slaw

  • 14 ounce bag coleslaw mix (7 cups)
  • 2 cups shredded red cabbage
  • ¾ cup chopped cilantro, plus more for serving
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 4 tablespoons lime juice
  • 1 tablespoon maple syrup
  • ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

For the tuna tacos


Instructions

  1. Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
  2. Meanwhile, make the slaw: Shred the red cabbage and chop the cilantro. Place it in a large bowl with the coleslaw mix. Mix in the mayonnaise, Greek yogurt, lime juice, maple syrup, chili powder, kosher salt, and fresh ground black pepper to taste.
  3. Make the sauce: Make the Chipotle Crema, Chipotle Sauce or Yum Yum Sauce.
  4. Cook the tuna: When ready to cook, pat the tuna dry. In a small bowl, stir together the salt, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle the seasoning mix liberally on all sides of the tuna. Heat the oil in a medium skillet over medium high heat. Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point. Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices. Taste and add additional salt if necessary.
  5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  6. Assemble the tacos: Add generous spoonfuls of cilantro lime slaw, then slices of tuna. Top with Chipotle Sauce and more fresh cilantro. Enjoy immediately. 

Notes

*Frozen is okay, just thaw in the refrigerator before serving.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired
  • Diet: Gluten Free

Keywords: Tuna tacos, ahi tuna tacos

A Couple Cooks - Recipes worth repeating.