Everyone s Talking About Canned Tuna. Here s How to Make It Delicious. – The New York Times

Canned fish is one of the great delights of this shoulder season, as spring begins its ascent and maybe particularly when so many of us are cooking with the cans in the back of the pantry, or trying to keep stocks of food in the house. I like the larger ones mixed into mayonnaise and the smaller ones dabbed with hot sauce. I like albacore crumbled into roux and heated with elbow macaroni and cheese tuna wiggle, some people call it, or tuna casserole. I like sardines shingled over pilot crackers or accompanying a sleeve of stoned wheat thins, with an apple and a wedge of cheese. I like canned salmon flaked onto a salad, with a tangy vinaigrette. I like to eat these things outside, in the brisk bright air of early spring as much as in the warmth of summer, at a table on a porch or on a blanket in the sand, and especially now, as I emerge blinking from the Northeastern winter blues, ready for a new season.

via www.nytimes.com

Whatever you think of the NYT’s politics (I don’t like ’em) they do have good recipe ideas. Especially tuna!