Recipe for Canned Tuna and Shrimp: A Simple, Tasty Seafood Treat

Q: 3. Can I make this recipe without pasta?

Absolutely! This canned tuna and shrimp recipe can be served without pasta, making it a lighter, low-carb meal. You can enjoy it as a standalone dish or pair it with a fresh salad, rice, or quinoa for a complete meal.

Q: 5. Can I store leftovers of this dish?

Yes, you can store leftovers of canned tuna and shrimp in an airtight container in the refrigerator for up to 2-3 days. When reheating, make sure to do so gently to avoid overcooking the shrimp. You can add a splash of water or olive oil to keep the dish moist when reheating.

A canned tuna and prawn recipe may be the ideal solution if you’re in the mood for a tasty and speedy seafood meal. This simple recipe blends the ease of canned tuna with the luscious flavour of shrimp to create a delicious meal that’s perfect for entertaining guests or preparing for a hectic weeknight evening. For seafood enthusiasts, this recipe is a must-try because it is high in protein, flavourful, and adaptable enough for a variety of settings.

This blog post will show you how to make a quick and delicious canned tuna and shrimp dish that you can enjoy every day of the week. Let’s get started!

Why Pick a Recipe for Tuna and Shrimp from a Can?

The balance between flavour and ease of use is what makes a canned tuna and prawn recipe so delicious. Canned tuna is a cheap pantry staple that doesn’t require any preparation, while fresh prawns may be costly and time-consuming to cook. Combining these two items results in a tasty, filling dish that saves money and time. Here are some reasons to try this recipe:

This dish may be prepared in less than 30 minutes because canned shrimp and tuna both cook fast.

Affordable: Shrimp provides a little flair and taste without breaking the bank, and canned tuna is cheap.
This dish is a healthy addition to any dinner because both prawns and tuna are great sources of lean protein.
Versatile: This recipe is a terrific option for all kinds of diners because it’s simple to modify to fit your dietary needs or taste preferences.

Components You Will Need

To make a delicious canned tuna and prawn recipe, you’ll need the following ingredients:

Key Ingredients: Canned Tuna:

1 can (about 5 oz), drained and flaked, preferably in oil or brine.

Shrimp: peeled and deveined, 1/2 pound (225g).
Two teaspoons of olive oil are needed for sautéing.
Garlic: mince two to three cloves.
One tablespoon of lemon juice, for a tangy, fresh taste.
One tablespoon of freshly chopped parsley is optional for garnish.
Add a sprinkle of red pepper flakes (optional; adds heat).
To taste, add salt and pepper.

The following are optional extra ingredients:

Pasta: 8 oz (if serving the recipe over pasta).
Cherry Tomatoes: Half a handful for added flavour and colour.
One tablespoon of capers, for extra flavour.
For added richness, add two teaspoons of butter.

Detailed Directions for Making Tuna and Shrimp in a Can

Step 1: Get the tuna and prawns ready

If you haven’t already, begin by peeling and deveining the prawns. Open the tuna can and pour out the liquid if you’re using canned tuna. Using a fork, flake the tuna to make it easier to incorporate into the recipe. Peeled prawns work best for ease and quickness, but feel free to use prawns with the shells on for a more decadent version.

Sauté the Shrimp in Step Two

Heat 1 tablespoon of olive oil in a big skillet or frying pan over medium heat. Add the prawns to the hot oil and cook for 2 to 3 minutes on each side, or until opaque and pink. After taking the prawns out of the skillet, place them aside.

Create the Flavourful Base in Step Three

Add the remaining tablespoon of olive oil to the same skillet and cook the minced garlic for approximately one minute, or until fragrant. For a little spice at this stage, you can also add a pinch of red pepper flakes.

This is the moment to add any capers or cherry tomatoes to the skillet. The tomatoes will soften and release their juices after another two to three minutes of cooking, giving the meal a new flavour boost.

Step 4: Mix Shrimp and Tuna

Stir the tomato and garlic mixture into the skillet with the flaked canned tuna. Allow the tuna to warm through and absorb all the flavourful ingredients by cooking it for two to three minutes.

Add the cooked prawns back to the skillet and gently toss them with the tuna mixture. Season with salt and pepper to taste and squeeze in a little lemon juice. For a deeper sauce, you can also toss in additional butter at this point.

Step 5: Present and Decorate

After everything is thoroughly combined and heated, turn off the heat and take the skillet off of it. Enjoy the canned tuna and prawns mixture as is for a lighter choice, or serve it over spaghetti for a heartier supper.

Add some freshness and a splash of colour by garnishing with freshly chopped parsley. If you’d like, you may also top it with a little Parmesan cheese for added taste.

Step 6: Have fun!

You can now enjoy your recipe for canned tuna and shrimp! This meal offers a rich, gratifying blend of seafood flavours that are appropriate for any occasion, whether it is eaten alone or over pasta.

Modifications to the Recipe for Canned Tuna and Shrimp

This recipe for canned shrimp and tuna is quite versatile. You can experiment with the following variations:

Creamy Version: To achieve a rich, creamy texture, add 1/4 cup of coconut milk or heavy cream. After combining the prawns and tuna, stir in the cream and boil for a few minutes before serving.
Spicy Version: To add heat to the dish, add extra red pepper flakes or a splash of hot sauce if you’re a spice lover. Additionally, a squeeze of fresh lime juice will provide the spice a zesty contrast.
Vegetable-Packed: While the garlic is sautéing, add some bell peppers, spinach, or zucchini for added nutrients. These veggies will give the meal more taste and texture.
Mediterranean Style: Add feta cheese, black olives, or capers for a briny flavour to give this dish a Mediterranean feel. For a grain-based version, serve over quinoa or couscous instead.

Advice for the Ideal Recipe for Canned Tuna and Shrimp

Quality Tuna For added flavour and richness, try to buy tuna packaged in olive oil rather than brine.
Avoid Overcooking the Shrimp: Keep a close eye on the shrimp because they cook quickly. Remove prawns from the heat as soon as they become opaque and pink, as overcooking can cause them to become rubbery.
A pair of pastas: Choose pasta that can absorb the sauce, such as fettuccine, penne, or spaghetti, if you’re serving the meal over it. To make a sauce that sticks to the noodles, you can add a small amount of the pasta water you set aside to the skillet.

Wrap-up

A recipe for canned tuna and shrimp is a great way to have a tasty, filling, and quick seafood meal without having to spend hours in the kitchen. The delicate, sweet flavour of shrimp and the ease of canned tuna combine to create a dish that is both light and filling, suitable for any occasion. This recipe is sure to become a favourite in your weekly dinner rotation, regardless of whether you serve it with pasta, by itself, or alongside veggies. Enjoy the best of both worlds by giving it a try today!

1. Can I use frozen shrimp instead of fresh or pre-cooked shrimp?

Yes, frozen shrimp can be used in this recipe. Simply thaw them in the refrigerator or under cold running water before cooking. Be sure to remove the shells and devein them if needed. Once thawed, you can follow the same cooking instructions as you would for fresh or pre-cooked shrimp.

2. What type of canned tuna is best for this recipe?

For the best flavor and texture, it’s recommended to use canned tuna packed in olive oil, as it adds a richer taste. However, if you prefer a lighter option, tuna packed in water will also work well. Just make sure to drain it thoroughly before using it in the recipe.

3. Can I make this recipe without pasta?

Absolutely! This canned tuna and shrimp recipe can be served without pasta, making it a lighter, low-carb meal. You can enjoy it as a standalone dish or pair it with a fresh salad, rice, or quinoa for a complete meal.

4. Can I add vegetables to this recipe?

Yes, adding vegetables is a great way to enhance the dish. You can sauté spinach, bell peppers, zucchini, or cherry tomatoes along with the garlic for extra flavor and nutrition. Vegetables like broccoli or peas also work well and add color and texture to the dish.

5. Can I store leftovers of this dish?

Yes, you can store leftovers of canned tuna and shrimp in an airtight container in the refrigerator for up to 2-3 days. When reheating, make sure to do so gently to avoid overcooking the shrimp. You can add a splash of water or olive oil to keep the dish moist when reheating.