7 Canned Tuna Recipes That Go Way Beyond Tuna Salad

All glory to the tuna melt, but there's so much more to do with this unsung pantry hero

Lemon-Caper Tuna Sandwich

Lemon-Caper Tuna Sandwich

This briny, tangy sandwich benefits from sitting awhile after assembly. The oils from the tapenade will seep into the bread, making it moist but not soggy, and the sharp flavors of pickled fennel, capers, and olives will mellow pleasantly. A great sandwich to make in the morning for lunch. Get the recipe for Lemon-Caper Tuna Sandwich »Joseph De Leo
Maldivan Breakfast (Mas Huni)

Maldivan Breakfast (Mas Huni)

In the Maldives, fresh or canned tuna is shredded and mixed with freshly grated coconut, red onion, and chiles and eaten with flatbreads. Get the recipe for Maldivan Breakfast (Mas Huni) »Farideh Sadeghin
Curried Tuna Sandwich

Curried Tuna Sandwich

Currants and chopped dried apricots bring sweetness to curried tuna salad, which we like to serve on folded naan. Get the recipe for Curried Tuna Sandwich »André Baranowski
Stuffed Cherry Peppers (Peperoni con Acciughe)

Stuffed Cherry Peppers (Peperoni con Acciughe)

Capers, tuna, and anchovies balance the heat in these small stuffed cherry peppers—the perfect hors d'ouevre. Get the recipe for Stuffed Cherry Peppers (Peperoni con Acciughe) »Todd Coleman
White Bean and Tuna Salad

White Bean and Tuna Salad

Rich, meaty cannellini beans, which are grown throughout central Italy, are tossed with canned tuna for a satisfying main course salad. Get the recipe for White Bean and Tuna Salad »Todd Coleman
Salad Niçoise

Salad Niçoise

Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France. Get the recipe for Salad Niçoise »Todd Coleman
Venetian Tea Sandwiches (Trazzemini)

Venetian Tea Sandwiches (Trazzemini)

Tuna and olives are a classic filling for infinitely-customizable Venetian tea sandwiches. Make enough to satisfy everyone at the next cocktail party. Get the recipe for Venetian Tea Sandwiches (Trazzemini) »Todd Coleman