It's already cooked! Boiling is awful, loses consistency and the subtle flavour is lost. Cold has a stronger flavour, but as it's easy and versatile to use, here a a couple of quick and easy ideas my family loves;
1. On bread (garliky): Fry a chopped onion, add a lot more olive oil (tuna soaks up oil like blotting paper), add drained tuna in chunks, stir a bit, add drained & rinsed can of sweetcorn & ditto your favourite pale beans, eg. butter beans or cannellini. Serve on grilled thick slices of bread (drizzle a bit of oil, burns easily!).
2. With pasta & passatta & spinach (spicy): In large pot fry 1 choped oinon. Add drained tuna, slat, peper, garlic and chilli power. Stir. Add jar of passatta. Let simmer 15 mins. Meanwhile start boiling the pasta, eg. spirali, fussili. Rinse and roughly chop young spinach leaves, about a good double handfull. Add to the mix. If too wet, reduce. Drain pasta. Serve tuna mix on pasta.
3. With cheese (casserolle). In mixing bowl combine drained tuna, small pot of single cream, 1 bunch of spring onions chopped roughly, salt & peper, pinch of garlic. Mix. Grate substancial ammount of mild (or mature) cheddar, about 1/2 large block of cheese. this will be your topping. Boil pasta al dente, make sure it's not too soft. Drain and cool down. Add cold pasta handsfull at a time to the tuna mix, stir thoroughly. If it looks too dry add some milk, just a little.Transfer all this to an oven proof caserolle. Liberally sprinkle the cheese on top, patting it down. On a preheated oven, place this on upper shelf, gas mark 7 for about 1/2 hr +/-, aim for the cheese to go slightly brown at the edges.
Why did the spell checker just disappear?
Bon apetit. Tuna is terrific!