Canned tuna is my gateway to 15 minute meals (+ 5 fun recipes)

Written for people who want more fun ways to make the most of tuna

Jun 04, 2025

I am chronically bad at planning meals. It may seem like I have it all together, but even when I’m throwing a dinner party for 15, I’m doing groceries four hours before and stepping out of the shower as the first guest rings the bell.

I aspire to be someone who plans far in advance. Someone who meal preps. Someone who sets the table hours ahead of time. Someone who remembers to feed their sourdough starter exactly when it needs it.

Sadly, I am not.

And while I could try to cosplay as someone who uses a calendar (I do not), I’m slowly coming to terms with the fact that this is just who I am. But! That doesn’t mean I can’t eat well. It just means I need to be a bit smarter about keeping things on hand that I can turn into meals without a shred of planning.

The Weekly Zhuzh ✨

Buy a can of tuna

Actually, buy two – one in oil, one in brine. It might not feel exciting, but it should: a tin of tuna is your 15-minute ticket to a protein-rich meal that actually tastes good. Here’s a quick guide on when to use in-oil vs in-brine:

Overall, tuna in olive oil is richer, generally comes in nicer chunks (except if you buy very nice tuna in brine), but is more expensive. Tuna in water is cheaper and less fatty.

I usually keep one of each on hand, depending on what I will make.

Alright, so what do we make of it?

Herby Tuna Pasta with Olives & Pistachios

One of my favourite pastas ever. The sauce requires zero cooking: just throw everything into a big bowl and toss with hot pasta. What you get is something briny, fresh, a little fancy, delicious, and ready in 15 minutes. Here’s the recipe.

Tuna Lettuce Cups

This is my go-to when I realise I’ve forgotten to eat lunch and am about to pass out at 3 pm. It’s just tuna in brine, Greek yogurt, herbs, something crunchy like celery or green beans, all piled into salad leaves. Season generously with salt and pepper and call it a day. Easy peasy.

Express Tuna Sushi Roll

Okay, technically not sushi, but it hits the spot. I warm up some leftover short-grain rice with a splash of vinegar mixed with sugar (sushi-rice-esque), spread it on a sheet of toasted seaweed, and top it with frisée, crunchy veg (like asparagus), and a mix of tuna, mayo, and herbs. Roll it up and devour. DELICIOUS.

A Nice Niçoise Salad

Niçoise might just be the best salad. It’s hearty, satisfying, and somehow still feels virtuous. Boiled egg, tuna in oil, crisp green beans, baby potatoes, and whatever else you’ve got. I forget about Niçoise for months, then make it and feel like I’m watching the sunset in Nice. The recipe for my version is right here.

Since I’ve promised you a proper written recipe in every newsletter, I’ve got something really simple but OH so delicious for you:

The Nudge 🍽️

Super juicy tomato & tuna salad

I’m a huge fan of cooking with very few but good ingredients. Tomato season is just beginning, so here’s a really simple salad you can make with tomatoes and a tin of tuna (plus a few other bits you probably already have at home.)

Since we’re only going for a few ingredients, it is worth getting the nice ingredients. But if you’re prioritizing one nice ingredient, pick a good extra virgin olive oil.

Make 2 portions in less than 10 minutes

Ingredients

2-3 large tomatoes, a handful of cherry tomatoes (mix and max however you like)
0.5 onion (pick whatever color you wish)
1 clove of garlic
200g tuna in oil
extra virgin olive oil
flakey sea salt & black pepper
Some sort of vinegar (optional, I love the smoked tomato balsamic from the Isle of Wight)

Do this

Thinly slice the onions lengthwise and add to a bowl of cold water. Let sit while you prep the tomatoes.
Cut the tomatoes into large, irregular chunks and add to a bowl. Toss together with 1 tablespoon of olive oil and a generous pinch of salt. Let sit for 2 minutes to draw some of the juices out.
Thinly slice one garlic clove and add to the tomatoes alongside the drained onion slices. Toss together.
Spoon the tomatoes + onions onto a plate. Scatter chunks of tuna all over.
Finish with the remaining tomato water (this is liquid GOLD), a crack of black pepper, and some more flaky sea salt.
Serve with some bread!