Keep drained oil.
Break up Tuna with fork and set aside.
In large skillet heat 1 tbls of the olive oil over medium heat.
Add garlic and cook, stirring for 30 seconds.
Add tomatoes with their juice and re pepper flakes.
Break up the tomatoes with a fork.
Simmer over low heat until slightly thickened, about 15 minutes.
Stir in Tonno and set aside.
Meanwhile, cook spaghetti in large pot of boiling water until al dente, 8-10 minutes.
Drain it and return to the pot.
Add the sauce and 3 tbls of parsley: toss to combine.
Taste and adjust seasonings.
Transfer to a serving bowl, sprinkle with the remaining 1 tbls parsley and serve immediately.

In 4-quart saucepan, combine chicken broth mixture, tomatoes with liquid, kidney beans, tomato paste, herb seasoning, salt and red pepper; bring to a boil over high heat. Add pasta and frozen vegetables; simmer 8 minutes. Remove from heat; add tuna and romaine. Serve with cheese.

Prep Time: 10 minutes

In a large saucepan or Dutch oven, saute eggplant, onion, bell pepper, celery and garlic in oil for 5 minutes. Stir in tomatoes and chicken broth; bring to a boil. Reduce heat; simmer for 10 to 15 minutes or until vegetables are nearly tender. Stir in tuna, tomato paste, thyme, black pepper and red pepper until blended; cook for 2 minutes more or until heated through. Serve over hot cooked rice.
Prep Time: 35 minutes
Calorie Count: 272 calories per main-dish serving; 136 calories per appetizer serving.

Drain oil from canned tuna; set oil aside. In medium-size frying pan, saute tomatoes, zucchini, onion, and garlic in two teaspoons of reserved oil until vegetables are tender (about 5 minutes); reduce heat. Pour remaining oil and tuna into the frying pan over vegetables; stir gently. Beat the egg whites and single yolk for half a minute and then add to pan. Mix eggs into vegetables; spread the contents evenly in pan. Sprinkle the oregano, basil, and thyme over tuna egg mixture. Cover and cook over low heat for about 5 minutes, shaking the pan occasionally to loosen the frittata from the pan. Serve when the frittata looks firm and evenly puffed. Cut into wedges and serve immediately.

Courtesy of Chicken of the Sea®

In a large saucepan, mix broth with 1 can of water. Add potatoes and simmer 10 to 15 minutes until tender. Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth. Add tuna, vegetables, seasonings and pureed potatoes to remaining broth in saucepan. Simmer 8 to 10 minutes until fish flakes easily. Stir in milk and heat to serving temperature without boiling. Sprinkle with parsley just before serving.

Rinse albacore with cold water; pat dry with paper towels. Cube fish; set aside. In medium saucepan, mix broth with 1 can of water. Place albacore in steamer tray over broth and steam 2-3 minutes. DO NOT OVERCOOK! Albacore should be pink in center when removed from heat. Set albacore aside.

Strain broth into large saucepan. Add potatoes and simmer until tender. Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth. Return with remaining broth to pot. Add thyme, basil, and vegetables. Simmer until vegetables are almost tender.

Before serving, stir in albacore and milk and heat to serving temperature without boiling. Sprinkle with parsley just before serving.

Source: Oregon Albacore Commission