• Emily Kim

Tuna 4 Ways: Chicken of the Sea, My Unlikely Hero

Updated: Apr 17, 2020

The other day a great human, and even better friend, sent me an email to join her recipe-sharing chain. My knee jerk reaction against all things chain/forward dissolved as I realized how flipping excited I was at the prospect of sharing my kitchen exploits with friends (and some friends of friends). I felt like I'd tapped into something akin to modern pen pals-- that simplicity, that connection was/is something I need. These last couple of weeks, time in the kitchen has been such a relief for me. So I'm doubly pumped about the recipe share. Now, the idea is not to go to the supermarket to buy niche ingredients for some new recipe every day. Ain't nobody got the time, money or the immune system for that. But getting creative, practical and delicious these days is an exciting thing. Even more so when we share our adventures with each other.

SO, today I bring you quarantine-approved tuna... four ways. All of the recipes are adaptable to whatever you have on hand! The only real must-have is canned tuna (but even that can be swapped for canned salmon, even canned chicken, or whatever you've got handy). Let's take this opportunity to cook, without an extra grocery store run, with what we have!

1. Tuna Salad Crunch

Serves 2


For the tuna salad:

- 2 x 80 g cans of tuna in vinegar (~3 oz each); if you don't have tuna in vinegar, no problem! Just drain it and add some vinegar in later to taste!

- 1/2 apple, diced

- 1/2 onion, diced (purple, white, rainbow, whatever you have; I used white)

- 1-2 stalks of celery, diced