Cooking RM6.90 TUNA in a Can and Transforming into 7 High-end Delicious Meals!

Cooking RM6.90 TUNA in a Can and Transforming into 7 High-end Delicious Meals!
Mar 27, 2020
4:15 pm

Welcome back!

It's Day 9 of the MCO and we've got a recipe that's more on the savoury side and still keeps you on a budget, but yet looking like it's worth anywhere between RM15 - RM28 if sold @ restaurants.

Let's get you started with the first Tuna-based recipe out of 7 for the day:

1. Thai-style Spicy Tuna Salad

Image from Marion's Kitchen


  • 1 13oz can of tuna, drained
  • ½ sliced small red onion
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons chilli powder (to taste)
  • 1/4 cup finely sliced cilantro
  • 2 finely sliced spring onions
  • 1/2 cup mint leaves
  • lettuce leaves (to serve)
  • sliced cucumbers (to serve)

STEP 1: Mix tuna, shallots, lime juice, fish sauce, sugar and chilli powder into a big bowl.

STEP 2: Add coriander, spring onion, and mint.

STEP 3: Taste and add more fish sauce, lime juice, or chilli powder according to preference of taste.

STEP 4: 3. Serve with lettuce and cucumber.


2. Mango Tuna Sushi Delight

Image from Chelsea's Messy Apron


  • 1/2 cup uncooked white rice
  • 2 tbsp rice vinegar
  • 1 mango
  • 1/2 cup of a cucumber
  • 1/4 cup of a red onion
  • 1 large avocado
  • 1 lemon
  • 1 5oz can of tuna
  • 1/2 cup regular mayo separated
  • 1 and 1/2 tsp Sriracha
  • 3 - 6 tsp low sodium soy sauce

Optional: salt and pepper, sesame seeds

STEP 1: Cook your rice and then add rice vinegar before it cools down.

STEP 2: Dice mango, cucumber, and red onion, then mix together in a bowl - with a squeeze of lemon juice.

STEP 3: Mash a large avocado with some salt, pepper, and a squeeze of lemon.

STEP 4: Thoroughly drain the tuna and mix with 1/4 cup mayo and another squeeze of lemon.

STEP 5: Lightly spray a measuring cup with non-stick spray. Then press 1/3 mango mixture into the bottom of the cup + 1/3 avocado mixture + 1/3 tuna mayo mixture + 1/3 rice mixture on top. Keep compressed.

STEP 6: Lightly run a sharp knife around the edge of the measuring cup and then invert onto a plate.

STEP 7: Top with 1 to 2 teaspoons soy sauce, sesame seeds, freshly cracked pepper, and another squeeze of lemon as desired.

STEP 8: In another bowl, stir together the remaining 1/4 cup mayo with Sriracha sauce and then drizzle over the sushi stacks.

Tip: Best eaten immediately.


3. Tuna Pancakes

Image from Maangchi


  • 1 5oz can of tuna
  • 1/4 cup onion, garlic, salt, ground black pepper, sesame oil, egg, flour, and canola oil
  • 1 minced garlic
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 egg
  • 1 tsp sesame oil
  • 1 tbsp flour
  • 1 - 2 tbsp canola oil

STEP 1: Strain out the liquid from a can of tuna and place it in a bowl.

STEP 2: Add onion, minced garlic, salt, ground black pepper, egg, sesame oil, and flour to the tuna and mix it well.

STEP 3: Heat up a non-stick pan and spread canola oil.

STEP 4: Scoop a spoonful of the tuna mixture with a spoon and place it in the heated pan.

STEP 5: Press slightly and round the edges with the spoon.

STEP 6: Make six small-sized pancakes with the tuna mixture.

STEP 7: Once bottom turns golden brown, turn it over and cook until both sides of the pancakes are even.

Tip: Total Cooking Time is 3 - 5 mins


4. Aglio e Olio ala Tuna

Image from Salt & Lavender


  • 2 tbsp olive oil
  • 2 large cloves garlic minced
  • 1 5oz can of tuna
  • 1 tsp lemon juice
  • 1 tbsp chopped fresh parsley
  • Salt and pepper (to taste)
  • 4 oz uncooked pasta

STEP 1: Boil a pot of salted water for your pasta and cook it al dente according to package directions. Prep your other ingredients while it cooks.

STEP 2: When the pasta is close to being ready, add the oil to a small pan over medium heat. Once the oil is hot, add the garlic and cook it for 30 seconds.

STEP 3: Stir in the tuna, lemon juice, and parsley, and let it heat through.

STEP 4: Once the pasta is done, add some of the pasta water (a couple of tbsp) to the sauce and then drain the pasta and toss with the sauce. Season with salt and pepper as needed.

Tip: (Optional) Serve pasta with freshly grated parmesan cheese and lemon zest.


5. Avocado-Tuna Tacos

Image from Rachel Mansfield


  • 1/4 cup avocado oil mayonnaise
  • 1 tsp lemon (or lime juice, preferably freshly squeezed)
  • 1/4 cup chopped scallion
  • 1 tsp avocado oil
  • 1 8oz can of drained tuna
  • 4 tortillas of choice

STEP 1: Mix together the mayonnaise, scallion, and lemon or lime juice and set the scallion crema aside.

STEP 2: Heat oil in a small pan and sauté the tuna, stirring often, until it is heated through and very slightly browned, then take the pan off the heat.

STEP 3: Heat a griddle over high heat and place the tortillas on it, heat the tortillas, turning once or twice in the process, until they are warmed up.

STEP 4: Place 1/4 of the tuna mixture onto each tortilla, then top each with greens, scallion crema, and avocado!


6. Baked Creamy Tuna Casserole

Image from Kitchen Sanctuary


  • 400g rigatoni pasta
  • 3 tbsp butter
  • 1 peeled and finely chopped onion
  • 50g plain or all-purpose flour
  • 600ml of milk
  • 250g grated strong cheddar
  • Salt and pepper
  • 1 11oz can of drained and flaked tuna (albacore tuna if possible)
  • 330g canned sweetcorn drained
  • 150g frozen petit pois
  • Large handful of chopped parsley

STEP 1: Heat oven to 180ºC/350ºF.

STEP 2: Boil a large pan of water, add the pasta, and cook for 10 minutes.

STEP 3: Whilst pasta is cooking, melt the butter in a saucepan and add in the onion. Cook on low heat for 6 - 8 mins until the onions are very soft.

STEP 4: Turn up the heat to medium and stir in the flour. Cook for 1 - 2 mins. Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in.

STEP 5: Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with black pepper and a little salt if required (the cheese is quite salty though).

STEP 6: Drain the pasta and pour it into a 20cm x 30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn, petit pois and all but 1 tbsp of parsley. Mix together, then sprinkle on the remaining cheese.

STEP 7: Bake in the oven for 15 - 20 minutes until the cheese is golden brown and topped with the reserved parsley before serving.


7. Cold Tuna Sandwich

Image from Culinary Hill


  • 4 5oz cans of drained tuna
  • 1 cup mayonnaise
  • 1/3 cup finely chopped celery
  • 2 tbsp (about 2 small slices) minced red onion
  • 2 tbsp sweet pickle relish or dill relish
  • 1 tbsp fresh lemon juice
  • 1 clove minced garlic
  • Salt and freshly ground black pepper
  • 12 slices Sandwich bread

STEP 1: In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.

STEP 2: Season to taste with salt and pepper (recommended: 1/2 teaspoons salt and 1/4 teaspoon pepper).

STEP 3: Toast some bread and stack it.

Tip: Best served fresh and cold (except the bread...duhh).




Nothing more to it.

Try these recipes out now and transform a simple RM6.90 can of tuna into something magical that would be worth so much more!

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