re: Other than Tuna salad anything worth making with canned Tuna?

Grew up eating creamed tuna on toast. Basically, you make a bechemel, add tuna and some peas and pour over toast. Season the bechemel with some Tony's etc. and it's some good shite...

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Texas A&M Corpus has a food bank for students. I'm sure they'd appreciate it.

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Good idea

Although I might keep a few cans for myself

Cat food

Rat's Tuna Pot Pies


Filling
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
3 Tbs butter or margarine
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp dill weed
1/8 tsp pepper
3 cups chicken broth
oz Cans tuna -- drained
1 cup cooked peas and diced carrots
3/4 cup cooked, diced red potatoes -- (optional)
1/4 cup chopped pimiento
Milk

Plain Pastry (enough for 8 pies)
2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
Tbs cold water

Filling

Cook celery, onion, and green pepper in butter till tender. Blend in flour, salt, seasoning, and pepper. Stir in broth all at once. Cook and stir till thickened and bubbly. Stir in tuna, vegetables, and pimiento. Divide mixture into eight 4¼ x 1-inch round pie pans (about 3/4 cup each).

Crusts

Stir together flour and salt; cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form dough into a ball, then divide into 8 equal parts.

On floured surface roll each part into a 5-inch circle.

Place one circle atop each pie; seal to edge of pan. Cut slits in top for escape of steam. Brush with a little milk. Bake, uncovered, at 425° till golden, 25 to 30 minutes. Cover edges with foil last few minutes of baking, if needed, to prevent over-browning

For double crust pies, which I recommend, double the pastry recipe and line each pan with a pastry circle before dividing mixture into pans.

To freeze; Do not cut slits or brush with milk until ready to bake. Wrap. label, and freeze unbaked pies. Bake frozen pies at 425° for 45 minutes. Or, thaw in refrigerator 5 hours; bake at 425° for 35 minutes.

I make a lemony pasta topping with quality canned tuna: sauté some garlic and finely chopped shallots in olive oil w some red pepper flakes, add the tuna, a few chopped black olives, and heat gently. When it’s heated through, add juice of a lemon, chopped fresh parsley. Toss with cooked spaghetti or other long, thin shape.

I like the Wild Planet solid pack tuna. It’s good tossed with the Trader Joe’s bagged kale salad—the salad kit has dried cherries, sunflower seeds, and a creamy dressing.

Also like to make a tahini based tuna salad: caramelized onions, olives, capers, plenty of fresh chopped parsley, tossed with a dressing made of tahini, garlic, lemon juice, and a splash of water. Delicious stuffed into a pita.

Soo good.
Tuna + egg yolk
Celery
Lemon Zest
Green Onion
Garlic powder
Worcestershire sauce
Bread crumbs

Sear until nice and golden on both sides

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In college, a can of tuna and a box of Kraft Mac and cheese were the makings of a top notch meal. I’d probably still enjoy it now.

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I enjoy it every once in a while- add extra shredded cheese and a healthy squirt of sriracha and it’s delicious!

Smoked tuna dip. Very easy

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Poor mans crab cake.

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Came here to post tuna croquette...so I think we're on the same page here