From pasta sauces to pizza toppings, sandwich fillings to fishcakes, tinned tuna in oil is a store cupboard star among staple ingredients, says Lorna Wing.

SPREAD a pizza base with tomato sauce, then scatter with paper-thin slices of courgette, flaked tuna, chopped thyme and grated mozzarella. Season, drizzle with olive oil and bake in a really hot oven until golden brown.

SPRINKLE good olive oil and a little wine vinegar on a split baguette, spread with crushed garlic and season generously. Arrange sliced tomatoes and onions and strips of roasted red pepper on one half, along with a few anchovies, roughly chopped olives and large pieces of tuna. Place the other half on top, squash the whole thing down and cut into chunky sandwiches.

MASH tuna with a fork, then add finely chopped carrots, celery, red onion and spring onions. Mix in garlic mayonnaise, a squeeze of lemon juice and salt and pepper. Use as a filling for soft brown rolls or jacket potatoes.

COMBINE tuna and a little of its oil with some mayonnaise, lemon juice, Tabasco and salt and pepper in a food processor and whiz until smooth. Add some small drained capers and use as a sauce over hot pasta, spoon over boiled eggs on watercress leaves, or drizzle over a salad of green beans and new potatoes.

SCATTER chunks of tuna on a bed rocket, sprinkle with torn basil leaves, season with black pepper and drizzle over extra virgin olive oil and some lemon juice.

MIX a tin of rinsed cannellini beans with tuna chunks, chopped beefsteak tomatoes and parsley. Toss in a garlic dressing and serve with salad leaves. 

MAKE fishcakes by mixing cooled, buttery mashed potatoes with sliced spring onions, chopped parsley, Dijon mustard and eggs yolks. Season well and add flaked tuna to make a softish mixture. Shape into patties, chill to firm, then dip in flour and fry in oil until golden brown.

FRY peeled and chopped onion and garlic in olive oil for a few minutes, then add chunks of potatoes, some skinned, deseeded and chopped fresh tomatoes and a splash of white wine. Season and simmer until tender. Add chunks of tuna, pitted black olives, drained capers and chopped coriander. Serve warm with a salad and crusty bread.

COOK chopped onion in oil until softened, add crushed garlic, chopped chilli, tinned chopped plum tomatoes and tinned butter beans, drained. Simmer for 10 minutes. Stir in cooked pasta and torn basil leaves, flaked tuna and seasoning, then transfer to a gratin dish, top with grated parmesan and bake in a moderately hot oven for 30 minutes until piping hot.

BLEND tuna, a couple of anchovy fillets, crushed garlic and natural yogurt together in a processor until smooth and fairly thick. Season and serve as a dip with cucumber sticks and radishes. 

SHRED carrots, cucumber, Chinese leaf and yellow peppers, add torn coriander and mint leaves and large pieces of tuna and toss in a dressing of Thai fish sauce, lime juice and soft brown sugar. 

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TINNED TUNA GOES WITH

• Tomatoes
• Pizza
• Onions, spring onions and garlic
• Olive oil
• Lemon juice
• Mayonnaise and yogurt
• Capers, anchovies and olives
• Cannellini and butter beans
• Eggs
• Pasta and noodles
• Potatoes
• Bread
• Red peppers, cucumber, carrots, celery and beans
• Basil, coriander, parsley mint and chives
• Salad leaves and rocket

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Food expert Lorna Wing teaches cookery online via WhatsApp to tech-savvy teens doing their Duke of Edinburgh’s Award, plus others wanting an essential life skill and kitchen confidence. Prue Leith, Rick Stein and Delia Smith all think what she’s doing is brilliant.

www.lornawingcookery.co.uk  020 8871 2507