2 Ways to Put Those Cans of Tuna to Good Use

Host Katie Lee's Tuna Meatballs and Spaghetti, as seen on Food Network's The Kitchen, Season 11.

Photo by: Chris Amaral ©2016, Television Food Network, G.P. All Rights Reserved.

Chris Amaral, 2016, Television Food Network, G.P. All Rights Reserved.

Host Katie Lee's Tuna Meatballs and Spaghetti, as seen on Food Network's The Kitchen, Season 11.

We’ve all been there. You’re slowly perusing the aisles at the grocery store, picking up odds and ends here and there, with no real plan for them in mind, and before you know it, you have a pantry packed with cans of this and jars of that.

On Saturday morning’s episode of The Kitchen, the co-hosts introduced their favorite ways to showcase those items in recipes that aren’t just resourceful but satisfying, too. When it comes to those straggler cans of tuna, for example, think beyond the salad sandwiches and macaroni salads — we’ve all had those before, right? Instead, use them in easy recipes that breathe new life into them, as Katie Lee and Marcela Valladolid do in their must-try recipes below.

Spaghetti and Tuna Meatballs

PSA: You don’t need red sauce to enjoy spaghetti and meatballs. Follow Katie’s lead and opt for a creamy pesto sauce instead, and dress it up with fresh lemon juice for brightness. When it comes to the no-meat meatballs, a blend of canned tuna, garlic and nutty Parmesan provide the flavors, while a quick sear guarantees them a golden, crispy exterior. Perhaps best of all, this weeknight-friendly dinner takes just 35 minutes to prepare.

Host Marcela Valladolid's Tuna Stuffed Poblano Pepper, as seen on Food Network's The Kitchen, Season 11.

Photo by: Chris Amaral ©2016, Television Food Network, G.P. All Rights Reserved.

Chris Amaral, 2016, Television Food Network, G.P. All Rights Reserved.

Host Marcela Valladolid's Tuna Stuffed Poblano Pepper, as seen on Food Network's The Kitchen, Season 11.

Chilled Tuna-Stuffed Chiles

Once you have the chiles steamed and ready to go, Marcela’s simple-yet-stunning starter comes together as a no-cook recipe. She simply mixes up the creamy tuna filling, studded with peas and corn, then packs it inside the peppers and tops them with a can of pickled carrots. This appetizer needs to be refrigerated for at least two hours before serving, so be sure to plan ahead if you’re prepping for a party.

Tune in to The Kitchen on Saturdays at 11a|10c.

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