13 Ways To Upgrade Canned Tuna

Adding fresh produce to your canned tuna may seem like an obvious choice (what's a classic tuna salad without celery, after all?), but the possibilities here reach far beyond the traditional go-to options. Bringing fresh vegetables into the fold can add a ton of flavor, texture, and nutritional value to your dish.

Just about any vegetable will do, but we tend to opt for those with a little crunch. The possibilities are endless, and the best part is that you probably have a couple good pairings on hand already. Bell peppers or carrots will bring a touch of sweetness to your tuna dish. Celery or cucumber will add a bit of freshness. To bring the heat, dice up some fresh jalapeño. Add red onion, shallots, or scallions to punch up the flavor even more. If you're adding multiple vegetables (a must-do, in our book), the key is to dice them all in a similar size to ensure a satisfying crunch in every bite.

Mayonnaise has a reputation as a particularly polarizing condiment: Most people either love it or hate it. If you're in the latter camp, you may have avoided canned tuna recipes altogether. While it's true that mayonnaise is often used to bring flavor, moisture, and a creamy texture to tuna salad, it's certainly not your only option. Greek yogurt makes an excellent (and delicious) substitute.

You may have seen Greek yogurt recommended as a worthy alternative to several ingredients, including sour cream and heavy cream, and as a base for dressings, sauces, and spreads. It's often touted as a healthier option thanks to its protein, calcium, and vitamin B12 content. But rest assured, this versatile ingredient is just as flavorful as it is nutrient-dense. Greek yogurt's thick, creamy texture and tangy flavor make it a perfect stand-in when used in canned tuna recipes—dare we say, even mayonnaise devotees will agree.

When shopping for canned tuna, you'll usually have the option between tuna that's been packed in oil or packed in water. There are benefits to each, but when it comes to flavor, oil-packed tuna is our first choice. Tuna that's been packed in oil boasts a more complex flavor and a richer, more succulent texture that instantly elevates a tuna dish beyond its water-packed alternative. That being said, if you're working with water-packed tuna, don't fret. There's a quick fix that can instantly elevate the ingredient.

To bring that rich, succulent texture to your water-packed tuna, simply drain the can of tuna and remove excess moisture, transfer it to a mixing bowl, and combine it with a tablespoon of oil before cooking or adding other tuna salad ingredients. When it comes to choosing an oil, we recommend following the lead of Conservas Ortiz, one of Spain's most renowned canned fish producers. Choose a high-quality, mild olive oil that works best to bring flavor and richness to your canned tuna without overpowering the fish's natural flavor.

If you're looking to ramp up your standard tuna melt or tuna salad sandwich, the answer could just as easily lie in your bread choice as it does in your filling. While some might look at bread as a mere vehicle for a sandwich's ingredients, it can be so much more. A classic white bread works in a pinch, but it can tend to go limp when used with moist ingredients, and it doesn't bring much to the party in terms of flavor. Swapping it out for another option can bring welcome complexity of flavor to an otherwise average meal.

For a simple yet effective bread swap, look to rye or sourdough. Sourdough's slight tanginess pairs especially well with tuna, and rye bread's caraway seeds will bring a hint of earthiness. Both boast a robust texture that will hold up well to moist ingredients without getting soggy. If you're keen to try something a little more out-of-the-box, consider crafting your tuna melt with a crispy English muffin, toasted well with melted cheese. Or, if you're open to ditching bread altogether, enjoy the freshness and crunch that come with stuffing your tuna salad into a halved green bell pepper.

You've tried salmon burgers — why not tuna burgers? They're hearty, protein-rich, and as easy to grill as your traditional burger. If you've shied away from making tuna burgers from scratch due to the effort involved, fear not. This delicious handheld entrée is as easy to prepare as a tuna sandwich, with the quick addition of cooking it on a grill or in a pan. A few minutes is all it takes, and those few minutes are more than worth it.

To make your burgers, drain canned tuna and combine with egg, breadcrumbs, onion, celery, mayonnaise, salt, and pepper. To pack even more flavor in, we like adding a dash of Worcestershire sauce, garlic powder, and Dijon mustard. Simply combine well in a mixing bowl, form into palm-sized patties, and refrigerate for an hour to help them keep their shape before cooking. (If you're short on time, ten or fifteen minutes in the freezer will do.) Then, cook on the grill or in a pan for three to four minutes on each side. Serve your tuna burgers up on a bun or lettuce wrap with your favorite burger toppings, like sliced onion, pickles, crisp lettuce, or sliced tomato.

Odds are you've tried tuna noodle casserole at least once, but this isn't the only tuna and pasta combination that deserves your attention. Thanks to their acidity, tomato-based pasta sauces provide a perfect base for canned tuna, and combining the two results in a dish that's packed to the brim with flavor. Because canned tuna is already cooked, some have the instinct to eat it in cold dishes — hence the classic tuna salad and sandwich — but canned tuna works just as well in hot entrees. One of our favorites? Pasta puttanesca.

Classic puttanesca features briny ingredients like capers and olives, making it a natural pairing for tuna. As a bonus, the entire dish can be made from pantry items, since canned tomatoes are preferred here. To make the sauce, simply cook down your canned tomatoes with olive oil and garlic until they've broken up. Add canned tuna, anchovies, olives, capers, and red pepper flakes. Serve over a long pasta, like linguine or spaghetti.

Sushi and sushi-inspired dishes are by far one of our favorite ways to enjoy fish. You've probably seen sushi bowls or poke bowls served with spicy tuna or fresh albacore, but if you're craving Japanese flavors and can't get your hands on the good stuff (as in, sashimi-grade fish), canned tuna makes a great stand-in.

Sushi bowls are one of our favorite ways to serve canned tuna due to their easy assembly. The key here is all in seasoning and treating the tuna before assembling your bowl to ensure maximum flavor. Start with sushi rice (leftover sushi rice works here, too) and add the toppings of your choice. We like shelled edamame, shredded carrots, sliced cucumber, jalapeño, and crumbled nori, to name a few. When it comes time to prepare your canned tuna, you've got options. Chili sauce, sriracha, and ponzu sauce are welcome additions. If that feels like a little too much heat, mix those ingredients with mayonnaise to cut through the spice and make your very own spicy mayo. Combine well with flaked tuna, assemble your ingredients in a bowl, and top with soy sauce or more spicy mayo.