Yep - that's it!

A can of tuna.

Other than tuna sammies - what do you do with tuna?

(speaking of tuna - the 6 1/4 oz. can in the store is now only 5 oz.! - ticked me off to see that one!)

Tuna Corn Chowder

2 1/2 cups corn kernels, fresh or frozen and thawed, divided
3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped green onion
3/4 cup chopped celery
2 medium potatoes, peeled and diced
4 cups chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups half-and-half
2 cans (7 ounces each) tuna packed in vegetable oil
1 to 2 tablespoons chopped fresh parsley


Puree about 2 cups of the corn in a blender.
In a large stockpot or Dutch oven, melt butter. Add chopped onion and celery; saute until onion is tender. Add green onion and cook for another minute.

Add pureed corn, remaining corn kernels, potatoes, chicken broth, salt, and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
Stir in half and half, tuna, and chopped parsley; cook 5 minutes longer, or until heated through.

Tuna Rice Casserole

1/4 cup butter, divided
8 ounces sliced mushrooms
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
dash cayenne pepper
1 can (9 to 12 ounces) white tuna, drained and flaked
2 cups hot cooked rice
1/2 cup shredded mild Cheddar cheese, divided
1/3 cup cracker crumbs or fine dry bread crumbs
paprika

Heat butter over low heat; sauté mushrooms, celery, and chopped onion. Blend in flour; remove from heat. Gradually stir in milk. Add salt and cayenne pepper; return to heat and cook, stirring constantly, until thickened.

In a bowl, combine tuna with the cooked rice and all but 2 tablespoons of the shredded cheese. Add the sauce mixture and gently mix. Turn rice and tuna mixture into a 2-quart casserole. Melt remaining 2 tablespoons of butter; toss with the cracker crumbs of bread crumbs. Sprinkle crumbs and remaining cheese over casserole. Sprinkle with paprika. Bake at 375° for about 30 minutes, until hot and bubbly.
Serves 6.

Tuna and Shells with Cheese - Sea Shells

3 cups uncooked shell pasta
8 ounces shredded process American cheese
2 tablespoons grated Parmesan cheese
1/2 cup milk
2 cans (6 1/2 to 7 ounces each) solid white tuna in water, drained and flaked

Cook pasta in boiling salted water according to package directions; drain and set aside. Stir cheeses into milk in a large saucepan; cook over medium heat until cheese is melted. Stir in pasta and tuna.
Serves 4 to 6.

Creamed Tuna Recipe

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 can (about 7 ounces) tuna, drained
1/4 to 1/2 cup frozen peas, cooked

Melt butter over medium-low heat; blend in flour, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly. Gradually stir in milk while stirring constantly. Continue cooking, stirring constantly, until mixture thickens and begins to bubble.
Add drained tuna and cooked peas.
Continue heating and stirring until hot. Serve creamed tuna over toast, biscuits, or rice.