Conquer Cravings with Cabbage & Canned Tuna: 2 Easy, Tasty Recipes!

Ever get that “hangry” feeling and realize your pantry is a bit bare? Fear not! With a humble head of cabbage and a can of tuna, you can whip up two incredibly delicious and satisfying meals in minutes. Let’s unlock the potential of this dynamic duo!

Recipe #1: Classic Tuna-Cabbage Salad (with a Twist!)

This light and refreshing salad is a lunchtime staple, but we’re adding a touch of flair to elevate it beyond the ordinary.

Ingredients:

• 5 oz canned tuna, drained (flaked or chunk light, your choice!)
• 2 cups thinly sliced green or red cabbage
• 1/4 cup chopped fresh chives
• 1 tablespoon mayonnaise
• 3 tablespoons plain Greek yogurt (for a lighter option)
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste
• Optional additions: Diced celery, chopped red onion, crumbled feta cheese

Instructions:

1. In a medium bowl, combine the drained tuna, cabbage, and chives.
2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, and lemon juice.
3. Pour the dressing over the tuna and cabbage mixture, and gently toss to combine.
4. Season with salt and freshly ground black pepper to taste.
5. For additional flavor and texture, feel free to incorporate diced celery, chopped red onion, or crumbled feta cheese.

Tips:

• Switch up the herbs! Fresh dill or parsley can be a delightful alternative to chives.
• Don’t have Greek yogurt? Regular yogurt will work in a pinch, but be sure to drain any excess liquid for a lighter texture.
• Serve this salad on a bed of lettuce for a complete meal, or enjoy it alongside whole-wheat crackers for a satisfying snack.

Recipe #2: Spicy Stir-Fried Cabbage & Tuna

This quick and flavorful stir-fry is perfect for a weeknight meal that’s packed with protein and veggies.

Ingredients:

• 1/4 head of cabbage, thinly sliced
• 5 oz canned tuna, drained (flaked or chunk light)
• 1 tablespoon soy sauce
• 1 tablespoon cooking oil (vegetable or canola oil)
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• Optional additions: Chopped carrots, sliced bell peppers, chopped green onions

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add the red pepper flakes and garlic, and cook for 30 seconds, stirring constantly, until fragrant.
3. Add the sliced cabbage and cook for 2-3 minutes, or until slightly softened.
4. Push the cabbage to the sides of the pan and add the drained tuna. Flake the tuna with a spoon as it cooks for about 1 minute.
5. Pour the soy sauce over the entire mixture and stir to combine.
6. Cook for an additional minute or two, until everything is heated through.
7. Season with salt and freshly ground black pepper to taste.
8. Serve over rice or noodles for a complete and satisfying meal.

Tips:

• Feel free to add other vegetables to the stir-fry, such as chopped carrots, sliced bell peppers, or chopped green onions.
• If you don’t have red pepper flakes, a pinch of cayenne pepper can add a bit of spice.
• For a richer flavor, drizzle with a touch of sesame oil before serving.

So there you have it! Two delicious and versatile recipes that prove you don’t need fancy ingredients to create satisfying meals. The next time you have a can of tuna and a head of cabbage on hand, unleash your culinary creativity and enjoy these quick and tasty dishes!