We hero the humble tin of tuna in these lean, mean, mouth-watering meals.  

Our tuna pâté is a nod to the flavours of a classic nigoise salad and can be served with a cheeseboard, on crusty bread or with dinner.  

Tuna nicoise pate 

Serves 4 as a starter 

Totatl time 20 minutes

Ingredients 

2 tins (170g each) tuna, drained 
1/3 cup butter, softened 
½ cup cream  
1 lemon, zested and juiced 
1 Tbsp wholegrain Dijon mustard  
¼ cup parsley, finely chopped 
2 eggs, boiled, cooled and peeled 
8 black olives, pitted and roughly chopped 
4 capers, chopped 
1 spring onion, chopped 
Salt and milled black pepper  
Crackers and breadsticks, for serving  

Method

1. Add ingredients to a food processor and blend until smooth. 
2. Taste and season well with more salt and pepper if needed. 
3. Spoon pâté into a bowl or lined tin, cover and refrigerate for 2 hours. 
4. Serve at room temperature with crackers and breadsticks. 

 

Tuna croquettes

Makes 12 

Total time 1 hour

Ingredients

For the croquettes  

2 tins (170g each) tuna, drained 
4 potatoes, cubed and cooked until tender 
1 clove garlic, grated 
2 Tbsp parsley, chopped 
1 spring onion, chopped 
1 lemon, zested and juiced 
Pinch of chilli flakes 
Salt and milled black pepper  

For frying  

1 cup flour  
1 cup panko breadcrumbs  
1 egg, whisked 
Vegetable oil, for frying  

For serving  

Sriracha mayo  
Zesty herb sauce (see Chef’s Tip below)  

 

Method

1. Combine croquette ingredients in a bowl and mash together until smooth. Season generously. 
2. Shape mixture into golf ball-sized portions, place on a plate, cover with plastic wrap and chill for 30 minutes. 
3. Place flour, breadcrumbs and whisked egg to separate bowls. 
4. Heat oil in a pot for shallow frying. 
5. Dip croquettes in flour, then egg, and finally in breadcrumbs. 
6. Shallow fry for 2-4 minutes or until golden and crispy. Remove and drain on kitchen paper. 7. Serve tuna croquettes immediately with sauces on the side. 

Chef’s tip
For a zesty herb sauce, combine 20g finely chopped parsley with 1 minced garlic clove, 1 seeded and finely chopped chilli, Y2 zested and juiced lemon and Y4 cup olive oil. Season well and mix to infuse the flavours.   

Tuna melt 

Serves 4 

Total time 20 minutes

 

Ingredients

For the tuna base  

2 tins (170g each) tuna, drained 
1/3 cup cream cheese 
1 clove garlic, minced 
¼ red onion, very thinly sliced 
2 Tbsp Sriracha 
2 Tbsp chopped fresh dill, plus extra for garnish 
Softened butter, for toasting 
8 slices farm-style bread 
1 cup grated Cheddar 
1 cup grated mozzarella  

Method 

1. Combine tuna base ingredients in a bowl and season. 
2. Combined grated cheese. 
3. Butter bread slices on both sides. 
4. Heat a pan or sandwich press over medium-high heat and add two slices to toast. 
5. While toasting, spoon a generous layer of tuna base to one slice, top with cheese and then season. 
6. Place second slice onto cheese and press down. Flip sandwich to toast the other side. 
7. Repeat with other three sandwiches. 
8. Serve hot, garnished with herbs. 

For the ultimate tuna mayo

Ingredients

2 tins (170g each) tuna, drained 
½ cup mayonnaise  
2 tsp Dijon mustard
Salt and milled black pepper  
½ lemon, zested 
½ clove garlic, grated  

Tuna mayo bagel

Serves 2

Total time 10 minutes

Combine tuna mayo ingredients. Toast 2 seeded bagels, top with lettuce leaves and spoonfuls of tuna mayo. Top with a handful each of petite herbs and bean sprouts. Slice and serve.  

 

Crunchy tuna mayo chickpea salad

Serves 2

Total time 20 minutes 

 

Combine tuna mayo ingredients. Toss 1 tin (410g) rinsed chickpeas with 2 Tbsp olive oil, ½ tsp cumin and ¼ tsp paprika and roast at 180°C for 15 minutes. Toss 1 packet (40g) rocket to a salad bowl and toss with 150g quartered cherry tomatoes, 2 wheels crumbled feta, 1 ribboned mini cucumber and ¼ thinly sliced red onion together. Serve salad topped with chickpeas, tuna mayo and a squeeze of fresh lime.  

 Tuna mayo hand rolls

Makes 6

Total time 15 minutes

 

Combine tuna mayo ingredients and 1 Tbsp hoisin sauce. Cut 1 large carrot, 1 mini cucumber and slice 1 avo into matchsticks. Place 1 nori (seaweed) sheet on a plate. Place a portion of each ingredient in the corner of the nori, fold over and roll into a pouch. Repeat with remaining ingredients to make 6 hand rolls. Scatter with black sesame seeds and serve with soy sauce or kewpie mayonnaise. 

Words by Sjaan Van Der Ploeg
Photographs: Zhann Solomons