Great topic, I love reading the other responses too
The Mia Cucina brand sauces are the only jarred tomato sauce allowed in our home. The one with wine mixed in is my preference, but I haven’t had one I disliked yet.
I’m a fan of the Steve’s and Ed’s brand Buffalo sauce, though I’m not sure how it does poured over carbs.
I like to stir fry noodles and dress them with hot pot seasoning and eel sauce, but maybe that’s some stoner food shit.
Not sure if this is quite what you’re looking for, but I like getting the O’food gochujang bottles. They’re convenient cause you can just pop the cap and squirt a little onto whatever you’re making for some fermented spice. Also everything from The Japanese Pantry has been absolutely amazing! I get my soy sauce and sesame oil from them. Siete Enchilada sauces are awesome, I’ll pour half a jar of either the red or green into enchilada/taco soup. Or even simmer some jackfruit in it for tacos.
When I’m feeling lazy, I’ll sometimes mix a jar of Muir Glenn tomato sauce into one of my jars of marinara I make from scratch to double up.
So. I tend to not use store bought sauces, can’t give advice on that.
But, if you haven’t considered it, you can reduce your overall work load by making sauces in bulk, and then freezing them. I got myself some giant icecube-molds to freeze into 1/2 cup blocks, and then transfer them to sealed vacuum bags.
Simply thaw and reheat for use. This also works quite well for stocks, or anything that takes hours of simmering.
I actually make it myself but a jar of Nam Prik Pao Thai chili paste always for me, kicks noodle stir frying to another level. The best brand I’ve found is Mae Pranom (popular in Thailand) but often a brand Kasma’s Thai Chili Paste is available in the States.
I’m a big fan of the Kroger butter chicken sauce. It’s gotten pretty expensive so I don’t buy it as often as I used to, but I think it’s super tasty. I usually throw it together with some mixed frozen vegetables and rotisserie chicken served over rice. It basically takes as long to cook as it takes the rice cooker to finish the rice.
I used to drink them quite a bit, but I don’t any more sure to food allergies.
I think they’re quite useful and can even be tasty (I used to make smoothies using them). I just saw them as a convenient form of protein.
Having said that, I’ve noticed that I’m much less hungry eating whole food proteins, and so I’m actually less likely to snack and ingest less calories over all.
My mom used to make hot potato and tuna salad. It was one of my favorites growing up. It was boiled potatoes, relish, tuna, mayo, salt and pepper, served warm. Really tasty.
Tuna casserole is another tasty option.
If you want to go an Asian route, you can do tuna served on rice with some chili crisp and sliced cucumber.
Crush crackers into crumbs. Set aside approximately 1/3-1/4 to bread patties. Put remainder into a bowl. Add egg and drained tuna. Add a few dashes of Worcestershire sauce if desired. Mix together and form patties. (I usually get 2 to 4 patties per can.) Coat outside with cracker crumbs, fry in oil until outer crackers are golden brown. Serve and eat.
Can also be made with canned salmon. My kids like eating them with ketchup or steak sauce. This is actually what I’ll be making for supper tomorrow night. You could totally eat this up with spicy ketchup.
Probably not what you’re looking for but also a neat camping trick so here it is.
Partially open the lid, stuck a folded paper towel inside it so it soaks up the oil and light it on fire. It’ll burn for several minutes and you can use that heat to cook something else.
At the end remove the paper towel and the tuna will have been cooked nicely.
Fermented and spicy - how about some gochujang? It’s like miso, but a Korean version with chili. Mix it with some good sesame oil and a splash of rice vinegar to lighten it up. Then put it with the tuna in your onigiri like you would the mayo. It’s already salty, so no need to add salt.
I do, but the labels all being in Korean is very overwhelming. Do you have any advice for navigating? I’m pretty adventurous so if need be I can just grab a few and roll the dice. I just hate to be wasteful
Sounds like tuna salad, which is delicious. Add spring onion or red onion or whatever oniony thing you want. Possibly a bit of celery if you're into that (small pieces so it's not stringy).
Try some citrus zest and/or juice. The juice is only if the rice isn't too acidic already.
Oh, and if you're into spice, sriracha goes on a lot of different things - it is chili sauce with vinegar and garlic, which seems like a good fit. If that isn't your thing, you can still bring the spice level up with cayenne or whatever chili flake. "Chili powder" could work but often has some un-onigiri-like extra spices.
My go-to can-of-tuna meal is two 5-oz cans (or one 12-oz can), a heavy dollop of mayo, and a spoonful of sweet relish. Stir it all up, serve in a bowl.
This used to be my standard recipe for tuna fish sandwiches, but then I figured, why add bread? That’s just extra calories. I’d rather have a bit more mayo than two slices of dry bread.
EDIT: I prefer two 5-oz cans because I squeeze out all the water from the cans (open with can opener, use lid to compress and squeeze out water) and it’s harder to squeeze out most of the water from the large 12-oz can. Two smaller cans works better. I don’t like my tuna watery. My wife does, though; she says it adds a stronger tuna-y flavor to the dish.
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