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Can-Do Recipes: TunaSarah Wood
Assistant Extension Professor, Department of Health Sciences

Easy-to-prepare recipes using tuna as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.

Topics

  • Canned food
  • Food pantry
  • SNAP
  • Tuna
  • Recipes
  • Healthy eating
  • Food preparation
  • Cooking tips

Recipes

  • Tuna Cucumber Salad
  • Creamy Tuna Noodles
  • Oven-Toasted Tuna Melt
  • Tuna and Bean Wrap

Pages

  • 4

A flyer with tips and recipes highlighting canned food

Tuna Cucumber Salad

Tuna Cucumber Salad

Yield: 8 Servings

Ingredients

  • Three 5-ounce cans tuna in water, drained
  • 1 cup carrot, peeled and grated (about 2 medium carrots)
  • 2 cups cucumber, diced
  • One 15-ounce can peas, drained
  • 3/4 cup Italian dressing

Directions

  1. Wash hands and surfaces.
  2. In a medium bowl, place drained tuna. Use fork to break apart chunks of tuna.
  3. Add carrot, cucumber, peas and salad dressing. Mix well.
  4. Serve immediately or refrigerate until ready to serve.
  5. Refrigerate leftovers immediately.

Creamy Tuna Noodles

Creamy Tuna Noodles

Yield: 6 Servings

Ingredients

  • One 5-ounce can tuna, drained
  • 1 teaspoon dried parsley
  • 1/2 cup shredded cheddar cheese
  • One 10.75-ounce can condensed cream of broccoli soup
  • 1/2 cup milk or water
  • 4 cups cooked noodles of choice
  • One 15-ounce can mixed vegetables, drained

Directions

  1. Wash hands and surfaces.
  2. In a saucepan, combine tuna, parsley, cheese, soup and milk (or water). Over medium heat, stir until hot; add more milk (or water) if sauce is too thick.
  3. Toss sauce, cooked pasta and can of mixed vegetables until coated.
  4. Serve hot and refrigerate leftovers immediately.

Oven-Toasted Tuna Melt

Oven-Toasted Tuna Melt

Yield: 4 Servings

Ingredients

  • Two 5-ounce cans tuna
  • 4 medium celery stalks, chopped
  • 1/2 cup diced American cheese
  • 1/2 cup light mayonnaise
  • 2 tablespoons minced onion
  • 8 whole-wheat bread slices

Directions

  1. Wash hands and surfaces.
  2. Preheat oven to 350 F.
  3. Drain tuna and break the meat apart with a fork.
  4. Wash and chop the celery.
  5. In a medium mixing bowl, use a wooden spoon to mix tuna, celery, diced cheese, mayonnaise and onion.
  6. Spread tuna mixture on 4 pieces of whole-wheat bread and place a single slice of bread on top of each (making a total of 4 sandwiches).
  7. Put each sandwich on a square of aluminum foil, and then wrap the foil around the sandwiches, folding edges securely.
  8. Bake about 20 minutes or until hot in the middle. Cool slightly before serving.
  9. Refrigerate leftovers immediately.

Tuna and Bean Wrap

Tuna and Bean Wrap

Yield: 4 Servings

Ingredients

  • One 15-ounce can black beans, rinsed and drained
  • One 12-ounce can tuna in water, drained
  • One 15-ounce can diced tomatoes, well-drained
  • Salt and pepper to taste
  • 4 large tortilla shells (Can substitute wraps, lettuce or bread.)
  • 2 cups spinach or lettuce

Directions

  1. Wash hands and surfaces.
  2. In a large bowl, combine beans, tuna and tomatoes. Toss gently, being careful to keep tuna in bite-size pieces; season with salt and pepper.
  3. Line shell or wrap with lettuce or spinach, and spoon tuna salad into tortilla. Heat if desired or serve cold.
  4. Refrigerate leftovers immediately.