Three ways with tinned tuna

Tuna cheese melt (serves 1)

1. In a bowl, flake the tuna chunks with a fork. Add the mayonnaise, red onion and gherkin, and stir to combine. Season with salt and pepper to taste.
2. Spread the mustard over one piece of bread, then lay the tuna mixture on top. Sprinkle the cheese, the top with the remaining slice of bread.
3. Bring a frying pan to a medium heat and melt the butter. Carefully lay the sandwich into the pan, and toast for 3-4 minutes either side or until golden brown and the cheese has melted. Slice in half and serve immediately.

Tuna & sundried tomato pasta (serves 2)

1. Cook the spaghetti in boiling water as per pack instructions, and reserve ¼ cup of cooking liquid.
2. In a frying pan, bring a generous drizzle of olive oil to a medium heat. Add the garlic and sundried tomato to the pan, and cook while stirring for 3-4 minutes or until the garlic is lightly golden.
3. Flake the Pams Tuna chunks into the pan, then add the drained pasta and reserved cooking liquid. Lightly toss the pasta to incorporate all of the ingredients, then fold through the grated parmesan. Season with salt and pepper to taste, then garnish with fresh herbs if desired.

Tuna & spring onion frittata (serves 4)

1. Preheat your oven to 200 degrees celsius fan bake. Bring a non-stick, oven safe frying pan to a low medium heat with a drizzle of oil. Flake the Pams Tuna chunks into the frying pan, then add the spring onion and corn kernels. Lightly combine, then sprinkle over the cheddar cheese.
2. In a jug or bowl, whisk together the eggs and cream with a generous amount of salt and pepper. Pour over the tuna mixture, and leave to cook on the stove for 3-4 minutes or until the edges of the frittata start to set.
3. Place into the oven to bake for 8-10 minutes or until set in the center. Remove from the oven and leave to cool slightly before sprinkling over the chopped chives. Serve immediately.