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So I had a few cans of tuna lying around the house and I thought, how can I elevate this seemingly plain tin food? Well – here’s what we ended up with. 

6 ways to enjoy your can tuna!

Table of Contents:

Kitchen Utensils Featured 

My favourite 
rice cooker!

Onigiri Rice Molds




1 can of canned tuna (spring water)

2 tablespoons Japanese Kewpie Mayo

1 Nori Sheet (split into thirds or quarters depending on size of your sheet)

1 cup sushi rice 

1 tablespoon soy sauce 


1. Cook up 1 cup of rice.

2. Drain your tuna and flake your tuna out of the can into a bowl. Try to avoid getting any of the tuna water into your bowl.

3. Add 1 tablespoon of soy sauce and 2 tablespoons of Kewpie Mayo into your tuna and mix well, flaking the tuna apart at the same time.

4. Once thoroughly mixed in, grab your nori sheet, split it in to thirds, or quarters depending on the size of your nori sheet. This is what we will be using to wrap your rice bowl around.

5. Use your rice mold and fill the surface area up with rice. Once that’s done, add in your tuna mayo filling before covering this up with more rice. Once there are no gaps, close the mold and gently squeeze it together. 

6. Take your pre-cut nori sheet (trim it more if you need) and wrap it around your rice ball. 

I would suggest wrapping the seaweed around it only when you are ready to eat, because otherwise it gets soggy.




1 can of canned tuna

1 cup rice (preferably rice left overnight in the fridge)

1/4 cup of kim chi

1 tablespoon Gochujang

1 tablespoon sesame oil

1 tablespoon soy sauce 

1 green onion

1 tablespoon minced garlic

1/2 brown onion

pinch of salt

1 egg

handful of sesame seeds (optional)


1. Dice up a couple cloves of garlic, your onion and your kim chi as well as your spring onions. 

2. Heat up a pan with some oil and add in chopped garlic, onions, spring onions and kim chi and give it a good stir. 

3. Add in your rice and break it apart as you stir it in. Once there aren’t any lumps, add in half a teaspoon of gochujang, half a tablespoon of soy sauce and half a tablespoon of sesame oil before giving It another really good stir. 

4. Add some sesame seeds if you want.

5. Then, wipe your pan down, add some oil and reheat it so you can cook up an egg, sunny side up.

6. And there we have it, a beautiful bowl of kim chi fried rice, with some additional sesame seeds, spring onions and some chopped nori sheets sprinkled some on top.





1 can canned tuna 

1 cup fusilli pasta 

1 cucumber 

1/2 cup cherry tomatoes 

1/4 red onions 

1 tablespoon chives 

1/4 avocado

1/4 cup olives 


2 tbsp red wine vinegar

2 tbsp oil oil 

1 tbsp lemon juice 


1. Firstly set a pot of water on the stove so that it boils while we cut up all the ingredients.

2. Dice up your cucumber, slice your cherry tomatoes and olives into quarters and then dice up the red onion  finely. 

3. Next your water should be boiling now – add in a quarter cup of pasta to your water and let it cook.

4. While your pasta is cooking, open up your can of tuna, drain the liquid and flake it into a bowl. Add your cucumber, cherry tomatoes, red onion, olives, your slightly cooled pasta and your avocados into it.

5. Slice half a lemon in half and squeeze out as much juice as possible. Then add in some chives, a couple teaspoons of red wine vinegar and a couple teaspoons of olive oil and give it a good stir. Add a tad bit of pepper and salt, and we are pretty much done.

6. Spoon your dressing into your salad and give it a really good mix – and we are done! A delicious tuna salad done in 15 minutes. 




1 can canned tuna

3 potatoes

2 tbsp dijon mustard

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 green onion, or shallots

1 raw egg


1. Start by bringing a pot of water to boil – and while you’re waiting for this to heat up, peel your potatoes and then pop them into your pot of water. 

2. Then open up your can of tuna and pour it into a bowl – you don’t really need to drain the liquid for this dish. To your tuna add two teaspoon of Dijon mustard, one handful of chopped chives, and a handful of coarsely chopped parsley. Then squeeze in some lemon juice some pepper and  a pinch of salt.

3. Add some butter to your potatoes and start mashing them until they have the consistency of smooth mashed potatoes. Add some pepper, mash it some more, and then we turn our attention back to the tuna mixture.

4.  Scoop your potatoes into your tuna mixture and start mixing it through – keep doing it until all your potatoes are in. Taste test it to see if you need to see if you need to add more pepper, or salt or Dijon mustard or lemon juice, and once you’re happy with the flavours, crack in an egg and mix thoroughly.

5.  Heat up your pan and once its hot enough shape the tuna potato and egg mixture into a patty like formation and gently put it into your pan and let it cook. 

6. Give it about 3-4 minutes and then flip it onto the other side and let it cook for another 3-4 minutes.

7. Then, take it out of the pan, add some additional chives and serve with a wedge of lemon. 




1 can canned tuna

1 rib of celery

2 tbsp of diced red onion 

1 tbsp chives

1 tbsp Djon mustard

1 tbsp Mayonnaise

Salt and pepper

Butter lettuce

4 slices of toast 


1. Start by draining your canned tuna and then flaking it into a bowl.

2. Then dice up a stalk of celery, a teaspoon of chives, a quarter of a red onion. 

3. Then add some pepper, salt, and a tablespoon of mayo, a teaspoon of Dijon mustard and then give it a good mix. 

4. Then get yourself a couple pieces of bread, place a piece of butter lettuce as a base so the bread doesn’t get too soggy and layer your tuna filling on top.

6. And there we have it, a really simple, but extremely tasty, tuna salad sandwich.




1 can canned tuna

Half a brown onion

2-3 cloves of garlic

2 cup fusilli pasta

1 can tomatoes

1 tsp tomato paste

1 tsp sugar

a few basil leaves

1 cup Parmesan cheese

1 cup Mozzarella cheese


1. Start by preheating the oven to 200 degrees before prepping the ingredients.

2. Chop up half an onion and a mince up a couple cloves of garlic.

3. Then, heat up a pan with some oil and once hot enough, add your chopped onions, minced garlic and your can of canned tomatoes..

4. Then add a teaspoon of tomato paste, and a teaspoon of sugar and let it just cook for a bit. Add a few leaves of basil and then add in your can of tuna.

5. As you are letting this cook and simmer, put on another pot of water to cook up your pasta.

6. Once the pasta is all cooked up, add it to your tomato tuna sauce mix and give it a really good stir, before pouring this on to a tray so we can bake it in the oven. 

7. Add a good amount of cheese and some additional basil leaves and then put this in the oven for 20 minutes.


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Janice Fung

Janice Fung

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