Observed on 2nd May each year, World Tuna Day celebrates this versatile fish and emphasises the importance of sustainable fishing practices. Paul Dickson takes this opportunity to hero the humble tinned tuna and its versatility in the kitchen.
Tinned tuna can often be overlooked as a main ingredient on menus, but don’t underestimate its quiet popularity and don’t be afraid to hero it in new ways, not just on your classic sarnie or jacket potato. Here are some ideas to breathe new life into your menu with this cost cutting nutritious protein.
Loaded Skins
With diners looking for smaller plates that pack a nutritious punch, these tasty treats tick all the boxes. The potato skins are rich in fibre, potassium and vitamin C whilst tuna provides high-quality protein and omega-3 fatty acids. Load them up and serve as a lighter option to a jacket potato.
Spicy Rice Bowl
Tuna can take on some bold flavours so it works perfectly in a rice bowl with crunchy veggies and a good balance of spices. Think of it almost like a deconstructed sushi roll. You could make the bowls customisable which would work well in schools or colleges, encouraging students to make healthy choices whilst ensuring a good nutritional balance.
Hoagie
Ok, we all know the tuna sandwich is an absolute classic, so why not give it the American treatment and create a tuna hoagie? The name hoagie originates in Philadelphia and is the term for a huge customisable sandwich. My version is the ultimate tuna sarnie, a baguette stuffed with tuna, mayonnaise, chopped pickles, dill, tomatoes, lettuce and onions. Absolutely banging and could easily stand out as a weekly special.
Recipe Inspiration
Find the full recipes, as well as other recipe inspiration, to enhance your menu this season.