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Upscaled Canned Tuna Dishes You Should Cook Next


Canned tuna fish in bowl

Here are easy, inexpensive, and nutritious dishes anyone can prepare using canned tuna and other ordinary ingredients.

Crab foo young means crab omelet, shrimp foo young is shrimp omelet, and therefore egg foo young is a redundancy. But one can’t fight tradition, so the dish continues to be listed as egg foo young at countless Chinese restaurants around the world.

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Egg foo young is a Chinese-style omelet filled with meat, seafood, and various vegetables, covered with a soy-based sweet thick sauce. Sometimes misspelled as “egg foo yung,” it is a staple, very popular in many countries.


  • 3 large eggs
  • 56g bean sprouts (or other sliced, shredded vegetables)
  • 1/2 cup sliced onions
  • 1/2 teaspoon sesame oil
  • 1 teaspoon oyster sauce
  • 2 teaspoons soy sauce
  • 1 pinch sugar
  • 3 tablespoons oil


Beat the eggs in a bowl with a fork. Add the rest of the ingredients, stir to combine well. Make sure the oyster sauce is fully dissolved. Pour 1/3 of the egg mixture into the pan. Cook until both sides are firm. Make a total of three omelets. Serve with sauce poured over the omelets.


In a saucepan over low heat, mix well 3/4 cup chicken broth (or water), 3 teaspoons corn starch, 1 teaspoon vinegar, 1 teaspoon soy sauce, 1/4 teaspoon salt to taste. Stir and cook until thickened, Pour over omelets.


A healthy version of the popular street food. Serve skewered with bamboo barbecue sticks.

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  • Contents of 1 small can tuna, undrained and mashed well
  • 1 beaten egg
  • 1 cup chopped carrots
  • 1/2 cup chopped celery stalks and leaves
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon Tabasco
  • 1 packet ginisa mix

Method: Mix everything well in a deep bowl, leave to rest for 30 minutes. Drop by teaspoonful into hot oil do not crowd. Fry until puffed and golden brown. Serve hot with sauce made from mixture of banana catsup and spiced vinegar.


Our lockdown version of a classic bangus dish.


  • 1/3 kilo eggplant, sliced and stir-fried
  • 1 small can tuna, undrained
  • 2 cloves smashed garlic
  • 1 sliced onion
  • 1/2 cup sliced tomatoes
  • 2 tablespoons salted black beans
  • 1 tablespoon vinegar


Sauté garlic, onions, and tomatoes until wilted. Add tuna, black beans, vinegar, and eggplants. Season to taste. Stir in broth or water to make it more saucy. Serve with rice or Oriental noodles.
Note: Zucchini may be used in place of eggplant.

Source: Manila Bulletin (

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