A tin of tuna can be an MRE for foodies (in college or otherwise). The first step to nearly instant culinary supremacy is to banish all traumatic memories of tuna casserole by buying Spanish or Italian brands packed in olive oil, or artisanal American brands packed by local canneries. The second step is to do something more clever than cooking a casserole. Here are our favorite brands and dorm-friendly tricks.
In Spain, canned food is a high art. This brand’s albacore is line caught.
TONNO GENOVA, $3
A moist, flavorful and affordable brand from Italy. Mix in salad.
JALAPEÑO AMERICAN TUNA, $5
Sustainably sourced, this spicy and super-tender tuna is ideal in a melt.
HOW TO PREPARE
MAX THE MAC
The simple, salty pleasures of microwavable mac and cheese are tough to argue with, particularly after midnight on a weekend. Mix in a can of drained tuna and add hot sauce to taste to start killing your hangover in advance—or to put down a base so you can rally for another round.
A single–skillet meal can be a beautiful thing. The trick is high heat applied intelligently to quality ingredients. Fire up a pan and add tuna packed in olive oil, a can of drained chickpeas, smoked paprika and a crushed clove of garlic. Cook until sublimely crisp and browned.
Dorm-bound students, don’t be deterred by the lack of a stove. A hot clothes iron applied to a foil-wrapped tuna melt (with cheese and bread pilfered from the cafeteria) will yield diner-quality results. Don’t tell the RA where you got the idea.