5 practical recipes with tuna in lata for lunch

See how to prepare simple and tasty dishes for meals

The tuna in the can is a versatile, nourishing and practical ingredient, ideal for those looking for fast and tasty meals in everyday life. Rich in proteins and with good durability, it combines with various types of preparations. In addition, its mild flavor adapts well to different spices and ingredients, becoming an excellent option for simple and domestic lunches.

Below, take a look at 5 practical recipes with can tuna!

Spaghetti with tuna

Ingredients

• 250 g of spaghetti
• 2 tablespoons of olive oil
• 2 wedges of chopped garlic
• 1/2 chopped onion
• 2 chopped ripe tomatoes
• 170 g of tuna in piecessolid in oil and drained
• 1 tablespoon of capers
• Chopped parsley, salt and ground black pepper to taste
• Waterfall

Methods of preparation

Fill a pan with water and bring over medium heat to boil. Add a spoonful of salt and spaghetti. Cook up to al dente. Drain and reserve a little cooking water. In a large pan, heat the olive oil over medium heat and brown the garlic and onion up to slightly brown stain. Add the tomatoes and cook for a few minutes until it forms a rustic sauce. If necessary, add some pasta water to make the sauce more fluid.

Add the tuna and capers to the sauce and mix gently, without vanishing the tuna too much. Season with salt and black pepper. Add the spaghetti already cooked to the pan and mix well so that the sauce envelops the entire pasta. Ends with parsley and serves then.

Creamy tuna rice in the pan

Ingredients

• 2 cups of boiled rice tea
• 170 g of Tuna in oil grated and drained
• 1/2 chopped onion
• 1 chopped garlic tooth
• 1 seed -free and chopped tomatoes
• 1/2 grated carrot
• 1/2 cup of green corn
• 1/2 cup of pea tea
• 3 tablespoons of creamy curd
• 2 tablespoons of sour cream
• Olive oil, chopped green smell, salt and ground black pepper to taste

Methods of preparation

In a pan, heat a drizzle of olive oil over medium heat and brown the onion and garlic until lightly golden. Add the tomato, carrot, green corn and pea. Go up for a few minutes until the vegetables are tender. Add the tuna and mix well, leaving it hot for 1-2 minutes. Add the rice, mixing to incorporate all the ingredients. Add the curd and sour cream, mixing until the rice is creamy. Season with salt and black pepper and ended with green smell. Serve later.

Tuna

Ingredients

• 3 eggs
• 170 g of Tuna in oil grated and drained
• 1/2 chopped onion
• 2 tablespoons of chopped green green
• Olive oil, salt and grinded black pepper to taste
• 1 tablespoon of milk

Methods of preparation

In a bowl, break the eggs and beat well with a fork or a football until smooth. Add milk, tuna, onion and green smell. Mix well. Season with salt and black pepper. Heat a non -stick pan with a drizzle of olive oil over medium heat. Pour the mixture into the pan and spread well. Cook over low heat, covered until the top starts to rely. Consider, turn the brown omelette on the other side or bend it in half and finish for another 1-2 minutes. Serve later.

Tuna salad with rocket, green corn and pepper

Ingredients

• 170 g of tuna in piecessolid in oil and drained
• 2 cups of rocket tea
• 1/2 red pepper cut into thin stripes
• 1/2 onion with very thin slices
• 1/2 cup of boiled green corn
• 1/2 lemon juice
• Olive oil, salt and grinded black pepper to taste

Methods of preparation

In a large bowl, place rocket, pepper, onion and green corn. Add the tuna to large pieces, spreading on the other ingredients. Season with olive oil, lemon juice, salt and black pepper. Mix gently so as not to break the tuna. Serve later.

Tuna skipped with vegetables

Ingredients

• 170 g of tuna in piecesSolid natural drained
• 2 diced potatoes
• 1 sliced ​​carrot
• 1/2 chopped chilli pepper
• 1/2 chopped onion
• 1 chopped garlic tooth
• 1 seed -free and chopped tomatoes
• Chopped green smell, olive oil, salt and ground black pepper to taste
• Waterfall

Methods of preparation

In a pan, heat a drizzle of olive oil over medium heat and brown the onion and garlic until golden brown. Add the potatoes and carrots. Go up for a few minutes and add a little water (enough to partially cover the vegetables). Cook over medium heat with semi -opening pan until they are soft. When the water is almost dry, add the peppers and tomatoes. Go up for 3 minutes. Add the tuna and mix with care to not completely crumble. Season with salt and black pepper and finish with the green smell. Serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.