Are you a sucker in the kitchen? Canned tuna. Don’t have the time or desire to try your hand at elaborate dishes? Canned tuna. Do you have five euros left on your credit card? Canned tuna. Is your stomach begging you to give it a break from sushi, kebabs, and other takeaways? Canned tuna. In the evening you come home too tired to do anything, so let alone cook? Canned tuna. In conclusion, whatever the problem, the solution is and always will be canned tuna.
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I want to make you a confession: although today it is one of the pillars of my life, until a few years ago I did not like canned tuna, indeed it was even my number one enemy. It wasn’t just a personal matter, which exclusively concerned my taste buds, I considered it an outrage to the whole Italian gastronomic culture. A somewhat dramatic vision, I realize, but so be it. What has changed in the meantime? The answer is very, very simple: I went to live alone and found that there are occasions when there is nothing that can save you but this miraculous food in its small tin container. It’s something you can’t really understand until you’re catapulted into adult life *. So, albeit with some initial distrust, I stopped mistreating him and started including him in my very rich and very healthy – so to speak – diet. Today, if you opened my cupboard, you would discover enough canned tuna to feed a small state for a few months.
Of course, I don’t want to be hypocritical: canned tuna is still not on the podium of my favorite foods, where only pizza, eggplant parmigiana and lasagna find space. In fact, it probably wouldn’t even appear in the top hundred positions of my personal culinary ranking, if I just wrote one. Yet I feel sincere affection and deep gratitude towards him. Thank you for being one of my few, unshakable certainties, canned tuna.
If brought to the table in the right way, even canned tuna will seem gourmet to you. Don’t believe me? Here it is three perfect recipes to feel like a chef even if you don’t have a penny, you don’t know how to cook and you have no intention of sautéing for hours.
SALAD WITH TUNA
Yes, I know you are wondering what is sophisticated about a salad with tuna. Well, to make this dish memorable you have to choose the right ingredients: rocket and baby lettuce, mango, papaya, cashew and coconut. Complete with a round of extra virgin olive oil, a pinch of salt and, last but not least, the tuna. If you close your eyes while eating, you will almost feel like you are in the Caribbean… or maybe not.
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TUNA MEATBALLS
Meatballs are a dish that anyone, really anyone, can prepare with decent results. Put the tuna in a bowl, some breadcrumbs softened with milk, salt, oil and random spices, then mix and make balls. Put them in breadcrumbs and cook them in the oven or in a pan with plenty of oil. As a good Sicilian, I can only recommend the fried version.
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Savory pie with tuna
I don’t know who invented the quiches, but I’d like to hug him. To prepare one, all you need is an oven, a roll of puff pastry and random ingredients (I mean really, no matter what they are, the result is always good). To make the savory pie with tuna, mix it in a bowl together with diced mozzarella, cherry tomatoes and black olives, then pour this mix on the puff pastry, season with oil, salt and pepper and bake. In the meantime, you can always watch an episode on Netflix.
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