“If the only thing you ever do with canned tuna is mix it with mayo and slap it on a slice of bread, you’re selling this pantry staple short,” writes Adam Reid for the Boston Globe.
He offers three recipes:
– Bulgar Salad with Tuna and Olives
– Spicy Tuna Escabeche Tostadas
– Pasta With Tuna, Garlic and Lemon
Anything with olives or lemon is a must-try for us!