Recipes for Tuna Canned

Ingredients

• 2 cups cooked pasta
• 1 can expired canned tuna, drained
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked pasta, canned tuna, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the pasta mixture and toss until well coated.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve chilled and enjoy!

Ingredients

• 4 bell peppers
• 1 can expired canned tuna, drained
• 1/2 cup cooked quinoa
• 1/4 cup onion, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup carrot, grated
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
3. In a medium bowl, mix together the canned tuna, cooked quinoa, onion, celery, carrot, parsley, garlic powder, dried oregano, salt, and pepper.
4. Spoon the tuna mixture into the bell peppers, packing it tightly. If desired, sprinkle shredded cheese on top.
5. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
6. Remove from the oven and let cool for a few minutes before serving.
7. Enjoy these delicious stuffed bell peppers!

Ingredients

• 2 cans of tuna, slightly past expiration
• 1 cup cooked rice
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced red bell pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the tuna, cooked rice, frozen mixed vegetables, shredded cheddar cheese, mayonnaise, diced onion, diced celery, diced red bell pepper, garlic powder, dried thyme, salt, and pepper.
3. Transfer the mixture to a greased baking dish.
4. Bake in the preheated oven for 30-35 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
5. Remove from the oven and let it cool for a few minutes before serving.