Sweet & Sour Tuna

Canned tuna doesn’t have to mean sad sandwiches.

This recipe turns those humble pantry cans into a legit dinner by folding big flakes of tuna into a glossy sweet and sour sauce loaded with pineapple tidbits, fresh tomato wedges, green bell pepper, and scallions.

The sauce comes together fast: pineapple syrup from the can, vinegar, sugar, soy sauce, and cornstarch. It thickens into a shiny, clingy glaze in minutes.

The vegetables simmer just long enough to soften without losing their color, and the tuna goes in last so it stays in big, satisfying chunks instead of turning into mush.

Serve it over steaming rice or crispy fried noodles for a meal that feeds a crowd on a shoestring budget.

Kitchen Tips

• Use tuna packed in oil for richer flavor and better texture. Drain it lightly but don’t squeeze it dry.
• Break the tuna into large flakes by hand, not with a fork. You want chunky bites, not shreds.
• Keep the heat low and slow once the tuna is in. Aggressive stirring and high heat will turn it into paste.