If you hear tuna and you automatically think “tuna melt,” I get it. Tuna melts are popular for a reason; they’re an amazing way to turn a tin of tuna into an epic sandwich, but tuna is so much more than sandwiches and melts.
Tuna is one of the most popular seafood choices in Canada and the US. It’s delicious, versatile, and a great source of lean protein. It can be found in multiple aisles (and price points!) at the grocery store, from the fresh fish counter to the freezer section and the canned goods aisle. Plus, there are five main species of tuna, so there’s a flavor profile for just about everybody.
The even better news is that over half (54%) of all tuna caught around the world is MSC certified sustainable, including yellowfin, skipjack, albacore, bigeye, and even two Atlantic bluefin fisheries. This means that the tuna was caught in a way that ensures healthy tuna populations and minimal environmental damage.
So, no matter which tuna variety is your favorite, there’s a certified sustainable option out there for you with the MSC blue fish label on it.
If you haven’t explored all these varieties, it might be time to expand your book of tuna recipes beyond the basic melt. To help with this quest, I decided to poll my seafood-obsessed colleagues about their favorite ways to eat tuna. Here’s what they said:
John recommends a poke bowl with albacore
Let’s start with a quick pronunciation lesson! Poke rhymes with okay, which is why it’s sometimes spelled poké. The word “poke” comes from a Hawaiian word that means “chunks” or “cut pieces.”
It has a long history in Hawaii but currently refers to raw pieces of fish (often tuna) cut into cubes and typically marinated with a soy sauce and sesame oil based marinade with onions. But there are as many varieties as there are chefs! Poke can come on its own with chips, in tacos, nachos or, quite frequently, in bowls with rice and other delicious toppings.
John’s ideal poke bowl includes albacore tuna, red and white rice, seaweed salad, jalapenos, edamame, cucumber salad, green onion, cilantro, and spicy mayo!
If you want to make your own version at home, try this MSC certified frozen poke from Lagoon.
Camila’s favorite is a seared yellowfin tuna steak with sesame
Camila’s go-to tuna meal is a seared tuna steak with sesame. Put it over some rice with wasabi, and you have yourself a quick gourmet meal. One of the best things about a sesame crusted tuna steak is how quickly it cooks. You just want a nice sear on the outside so it stays perfectly rare on the inside! Check out this recipe for inspiration.
But do you want the luxury of a sesame crust without having to cook? Enter ACME’s Sesame Crusted Smoked Ahi Tuna. This one comes 100% ready to eat, so all you have to do is rip open the package and add it to your bagel with cream cheese, a cracker with a quick pickled onion, or, honestly, just eat it as is because it’s delicious.
Dayna’s comfort meal is a tuna noodle casserole
Dayna described her favorite tuna meal as “an ancient recipe” for Tuna Noodle Casserole that her mom used to make. So, if you are looking to get creative and nostalgic with your favorite canned tuna, this is the preparation for you. Dayna’s version has chow mein noodles, a can of cream of mushroom soup, canned tuna, and frozen peas – which might all already be in your house!
For a step-by-step recipe, check out Chef Charlotte Langley’s Tuna Noodle Caboodle.
Marin recommends an easy snack with yellowfin belly
When she wants tuna but doesn’t feel like cooking, Marin eats a delicious twist to a very simple meal. She’ll pull out a jar of the “fancy” yellowfin belly and add it to crackers with hummus! But ventresca (the fancy word for belly) is delicious no matter which tuna it comes from; like this Albacore Ventresca from Vital Choice!
And if you need an even quicker version of this meal – like if your packing for a full day out of the house without access to a fridge – look no further than Bumble Bee’s Snack on the Run Tuna Salad Kit. No cooking required, just open the box and add that MSC certified tuna salad to the crackers provided! Easy as can be.
Laura recommends smoked albacore tacos
The best tacos Laura has ever eaten came from a small seaside restaurant in California. But since she doesn’t live there, she recreates the experience at home using a can or two of MSC certified smoked albacore tuna, flour tortillas, and some fresh toppings like lettuce and apples! This is an easy, no-cooking-required way to use canned fish in a different flavor profile, and you can change up the toppings based on your mood and what you have on hand!
So the next time you need a delicious seafood meal, give one of these a try. And remember to look for the MSC blue fish label to make sure it’s as good for the ocean as it is for you.
For an even deeper dive into the different ways to cook and eat sustainable tuna, take a look at this Foodie Guide.
