Does anyone know any alternative tuna recipes?

I wouldn’t touch canned tuna with a ten foot pole. Also, canned or fresh tuna is high in mercury, so one shouldn’t consume too much of it, certainly not more than a few times a week, probably less.

A great alternative would be grass fed American bison (buffalo).

If you must eat tuna, eating it fresh will help. It tastes best as close to raw as you are willing to eat it.

If you must eat canned tuna, try Tuna Helper (I assume they still make it), as a child there were a few of those that I could be persuaded to eat, and no one hates the taste and smell of canned tuna more than I.

I’ll sometimes open the can from the bottom and eat it that way…always with a smile though….always :)

Try buying the expensive kind of tuna packed in olive oil instead of water. Tuna’s an oily fish, but to sell it to Americans they de-oilify it; this destroys both texture and flavor.
Americans mash it into a paste mostly made of mayo because otherwise it would taste like nothing.

But if you want to taste the fish in a fresher, nicer way (albeit using canned fishmeat),
try a Salade Nicoise. Use the olive oil packaging, drain it really well, throw the broken-up
tuna onto a bed of beautiful greens, add some pitted black olives, a hard-boiled egg, and some other stuff, mix up with a nice salad dressing you choose yourself (forget what They want you to use) and enjoy.

Make a pot of fettucine noodles, drain them, and while they are still hot, add in a can of tuna, drained, and heavy whipping cream, mix well and serve with Parmesan cheese. This is a recipe I got from some Italian college students. It is very tasty.

My husband also cooks a nice big batch of kale with a little vegetable oil, ginger and garlic in a wok, and just before serving adds drained tuna and a bit of soy sauce. This is also very tasty with rice, white or brown.

And then there is Salad Nicoise, which can be especially good with fresh, home-grown potatoes.

This also sounds good to me, and there are other recipes here.

I make a tuna casserole that is very good.

Make a pasta shape that is a tube.

Dice ½ an onion and 6–8 (depending on size) mushrooms and saute in 3 Tbsp. butter. Add three Tbsp. flour and cook a couple of minutes. Add about 1 cup milk and 1 c. grated cheddar cheese. Stir until thickened. Add pepper to taste and 2–3 Tbsp. paprika and a dash of cayenne pepper. Stir in a can of drained tuna.

Pour in a casserole diash and bake for 30 min at 350 degrees.

How about fresh tuna steaks instead of tuna from a can? There’s lots of ways to prepare REAL tuna, they’re just more labor intensive than popping open a can.

@hannahsugs They’re not more labor intensive. All you have to do is cut it up and eat it. Or you could throw it on the grill for five minutes, done and delicious! ;-)

@Snarp: True, if you are able to get fish of good enough quality to eat raw. I thought you could probably grill it really easily, but I don’t have enough experience to recommend it. I’m glad you can back me up!

I like tuna straight from the can, but usually feed it to my cat.

Why not opt for fresh tuna? There are a myriad of good ways to prepare that – from just slathering both sides w/ Old Bay and searing, maybe a sesame-furikake seared ahi, or Duke’s Canoe Club’s Seven Spice Ahi served with aioli…

@hannahsugs I love ahi sashimi with a little wasabi and a good shoyu paired with white rice w/ furikake, but you do need a good grade of fish for that.

It is super easy to grill ahi (tuna) or any other fish. I’d probably coat the fish with a little bit of olive oil to keep things moist then season as desired, pop on hot grill (probably takes less than 5 min depending on thickness of fish), check the sides of the fish for desired done-ness (meat is red when raw, white and opaque when fully cooked), and flip when ready. I like seared ahi best, so I usually let it stand on one side until cooked <⅓ of the thickness, then flip and do the same for the other side, and finally maybe drizzle w/ lemon and capers. You can do the same thing in a frying pan on a stove.

Grilled tuna, tuna tataki and tuna eaten raw (with wasabi and soy sauce) as sashimi are just great.

However, when I first read your question about “alternative tuna”, and because of a current and ongoing thread here about “alternative medicine”, I was thinking of “homeopathic tuna”. You could put 1 cc of tuna in 100 cc of water, and then put 1 cc of the water containing that mixture into another 100 cc of water…

A can should last you forever that way, or until you were cured of being a tuna, anyway.

Tuna can be substituted in any recipe that uses chicken, or pork.