Tuna recipes

Tuna canned in oil is juicier than tuna in water and works better in pasta dishes and bakes, while tuna in water suits lighter salads. Always drain the liquid before use so the dish doesn't turn watery.

Canned tuna is already cooked, so add it to the dish only at the very end – too much heat dries the fish out and makes it tough. Assemble tuna pasta or a tuna bake with ingredients that are already cooked and heat it through only briefly.

Tuna is a quick source of protein for weeknights: it goes well with pasta, rice and potatoes, and you can swap it for chickpeas or smoked salmon if needed. In Ruokaboksi recipes, the tuna cans and sides come in the right proportions per serving.