After an extended day, a scrumptious dinner has the ability to show your temper round. Sadly, that mood-boosting meal typically requires prep, grocery procuring, and instruction studying—aka not so engaging after an already chaotic day.

Fortunately, your cabinets could be hiding a star ingredient that may resolve these busy-night blues. Tuna—sure, the OG pantry-staple and sea-dwelling protein—has loads of dietary advantages, and is extra versatile than your fundamental sandwich filling or salad topping.

Want proof? Chef Carla Contreras whipped up three inventive weekday tuna recipes which might be undoubtedly extra elevated than your on a regular basis tuna-salad sammy. However, they’re additionally tremendous simple to execute and take minimal prep time—excellent for the times when your Google cal begins to resemble a Rubik’s dice.

For all three tasty-yet-attainable tuna recipes, Contreras calls on Bumble Bee® Strong White Albacore Tuna, which implies every inexpensive can is wild-caught, filled with lean protein, and shelf-stable so you possibly can replenish for the week(s) to return. Snag the tuna recipes under, and cue the dinner-time good moods.

Getting hungry? Preserve scrolling for 3 tuna recipes to combine into your low-maintenance weekly meal prep.

Tuna Farro Bowl + Lemon Tahini Sauce

Serves 2 to 4

2 cans (5 oz.) Bumble Bee® Strong White Albacore, drained and flaked with a fork
½ cup raw farro
½ tsp sea salt
1-2 cranks freshly floor black pepper, plus extra to style
1-2 tsp extra-virgin olive oil
2-Three cups of cooked or roasted veggies of alternative (Contreras suggests broccoli, Brussels sprouts, butternut squash, fennel, carrots, cucumbers, mushrooms, tomatoes, or cucumbers)
Contemporary herbs to style (Contreras suggests chives, dill, or basil)
1 watermelon radish or 2-Three crimson radishes, sliced skinny
1 tsp thinly sliced scallions
1 Tbsp sesame oil, or sub extra-virgin olive oil
Lemon tahini sauce, to style (see under)

1. Cook dinner farro in response to bundle instructions, season with salt and pepper, and drizzle with olive oil.

2. Serve in bowls, and add the roasted veggies, radishes, and scallions.

3. Add the tuna, season with salt and pepper, and prime with a squeeze of lemon juice, sesame oil, and lemon tahini sauce to style.

Lemon Tahini Sauce 

2 Tbsp contemporary lemon juice (roughly 1 lemon)
1 tsp sherry vinegar
2 Tbsp extra-virgin olive oil
¼ cup easy, liquid tahini
1 Tbsp white miso
1 tsp Dijon or entire grain mustard
½ tsp pure maple syrup
¼ cup filtered water
1 tsp granulated garlic
Small pinch of kosher salt
2-Three cranks freshly floor black pepper, plus extra to style

1. Add all substances to a blender or meals processor, and mix till integrated and easy. Retailer as much as 5 days within the fridge.

Tomato + Tuna Soup

Serves Four to six

2 cans (5 oz.) Bumble Bee® Strong White Albacore
2 Tbsp extra-virgin olive oil
1/Four tsp salt, plus extra to style
6-10 cranks freshly floor black pepper, plus extra to style
1 carrot, diced small (about ½ cup)
½ onion, diced small (about 1 cup)
2 celery stalks, diced small (about ½ cup)
1 garlic clove, sliced skinny
1 Tbsp apple cider vinegar
1 can (28 oz.) tomato puree
1 can (28 oz.) tomato cubed
1 can (32 oz.) hen or veggie broth
10 oz. child spinach
1 lb. tortellini pasta, cooked (non-compulsory)

1. In a big pot, like a Dutch oven, add olive oil and diced onion. Cook dinner on medium low for five to 7 minutes or till barely golden and translucent. Season with salt and freshly floor pepper.

2. Add carrot and celery, and prepare dinner for five to 7 minutes. Add garlic, and prepare dinner for one to 2 minutes longer.

3. Add the apple cider vinegar and prepare dinner till nearly gone (1 to 2 minutes). Add the bone broth and prepare dinner for 45 minutes on medium.

4. Add the spinach, tuna (go away it chunky, if attainable), and cooked pasta.

5. Season with salt and pepper to style (about ⅛ tsp of salt and three to 5 cranks of freshly floor pepper). Retailer within the fridge for as much as three days, or freeze as much as one month.

tuna recipes

Tuna + Pumpkin Mac & Cheese

Serves Four to six

2 cans (5 oz.) Bumble Bee® Strong White Albacore, flaked with a fork
1 lb. fusilli, bow ties, or shells, or most well-liked pasta form
1 can full-fat coconut milk
1 can (14.5 oz.) canned pumpkin
1 tsp granulated garlic
1 Tbsp miso paste
1-Three drops sizzling sauce
1/16 tsp freshly grated nutmeg (non-compulsory)
15 oz. contemporary ricotta or vegan cheese
1 cup kale, thinly sliced in ribbons
⅛ tsp kosher salt, plus extra for the breadcrumbs
3-5 cranks freshly floor pepper
2 tsp coconut oil or most well-liked fats to grease the baking pan
2 Tbsp melted butter (non-dairy additionally works)
½ cup Panko breadcrumbs
¼ cup freshly grated parmesan cheese

1. Preheat the oven to 400°F.

2. Cook dinner pasta in response to the instructions, shortening the prepare dinner time by one to 2 minutes, so pasta stays al dente. Drain pasta, leaving 1-2 Tbsp pasta water in pot, and return pasta to the pot.

3. Stir in coconut milk, hen broth, canned pumpkin, granulated garlic, sizzling sauce, nutmeg, and ricotta.

4. Fold within the tuna (hold it chunky, if attainable). Grease baking dish or forged iron enamel pot, then add within the combination.

7. In a separate dish, soften the butter, add the Panko breadcrumbs, season with salt, and fold within the parmesan cheese. Pour breadcrumb combination on prime of the pasta and bake for about 20 to 25 minutes (verify often, in order to not burn the topping).

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Images and Recipes: Carla Contreras for Nicely+Good