1. Combine tuna with a drained can of cannellini bean; chopped onion, celery and fresh parsley; olive oil; and fresh lemon juice. Serve with crusty bread.
2. Flake the tuna with a little olive oil to make it moist. Serve it over salad greens with steamed green beans, hard-cooked egg, anchovies and an oil and vinegar dressing.
3. Make a fast tuna spread by pureeing the tuna with black olives, salt, pepper, and an oil and vinegar dressing.
4. Add chopped hard-cooked egg and fresh tarragon to tuna, using mayonnaise to bind it.
5. Fold in sweet or dill pickle relish into tuna, add a dab of mayonnaise, and serve it on sturdy white bread.
6. Add a squeeze of fresh lemon juice – my mother’s surefire trick for freshening up canned tuna.
7. Add a handful of any chopped fresh herb—basil or chervil, for example—and enough mayonnaise to make the tuna moist.

8. Turn leftover tuna salad into an easy tuna melt by spooning it onto slices of bread and topping it with shredded cheese. Broil until bubbling.
9. Put the tuna on slices of bread and top it with roasted red bell pepper strips. For a stupendous tuna melt, blanket everything with Monterrey Jack cheese before broiling
10. Add olives—any olives, such as stuffed green olives, chopped kalamata, or oil-cured French olives.
11. Mix in diced pickled jalapeno peppers and a dollop of mayonnaise. Sprinkle the tuna with a little cumin before serving.
12. Stir chunks of mango, mayonnaise, and a squeeze of fresh lemon or lime juice into the tuna.
13. Heat marinara sauce in a medium-size saucepan, stir in the tuna, then serve it on top of pasta with drained capers.
14. Add chopped water chestnuts or diced jicama to tuna for maximum crunch. Use mayonnaise to moisten it.
15. Blend drained tuna with a little softened cream cheese, fresh lemon juice, and chopped scallions for an easy sandwich spread
16. Make Tuna Croquettes. Mix 7oz. tuna with 2 diced scallions, 2 tsp. Dijon mustard, 1 tsp. lemon juice, 2 large eggs (beaten), ¼ C. panko bread crumbs and salt and pepper to taste. Divide into 8 portions on a sheet pan and rest 15 minutes. Coat each round with additional panko bread crumbs and cook in EVOO, 2-3 minutes per side, or until golden. Remove to wire rack set over paper towels; cool a few minutes and serve.
17. Heat in a pan with a little lemon pepper
18. Open a can of high-quality tuna and heat its oil in a skillet over medium heat. Mix in garlic, parsley, and lemon peel. Add tuna, gently breaking it up, and add a pinch of dried crushed red pepper. Toss the tuna with al dente spaghetti and enough pasta cooking liquid to moisten. Top with toasted breadcrumbs and herbs. No cheese necessary.
19. Add a can of tuna to cooked elbow macaroni, fresh grated carrot, chopped green onion, and mayonnaise. Add thawed frozen peas, if desired. Mix everything together and keep it in the fridge for all day and night snacking.
20. Take eight canned piquillo peppers and trim off the last quarter inch to even them out, reserving the trim and juices from the tin. In a sauté pan, sweat minced carrot and leek (about 2 T. each) in olive oil with salt until tender. Dice the piquillo trim and add to the warm carrot and leek mixture. Add reserved Piquillo juices. Add sliced scallion and pinch of dry marjoram or fresh thyme. Add 2 tsp. Sherry vinegar and fold in a can of good quality tuna with its packing oil. Bring to a simmer and pour mixture into a fine mesh colander fitted over a container to catch the vinaigrette. Stuff previously trimmed peppers with the tuna mixture and serve warm or chilled with reserved vinaigrette spooned over top.
21. Hard cook 6 eggs, cool and cut in half. Flip the yolks out into a small bowl. Add 1/4 C. mashed or flaked tuna, 1 tsp. Dijon mustard, 2 T. butter at room temperature, minced garlic ( 1/2 garlic clove pushed through a press and minced), 1 T. mayonnaise. Mix well. Season with fresh lemon juice and a few drops of red pepper sauce. Spoon back into the egg white halves, mounding the stuffing. Top each egg half with a caper.