Haley Rowe-Kadow

Tuna Surprise-ingly Good

I’m sorry for this abomination…but also, you’re welcome. Born out of complete laziness, and a true testament to pantry cooking. 

You’ll Need:

  • 2 cups of cherry tomatoes 
  • olive oil 
  • salt & pepper
  • tiny pinch of sugar
  • 1 cup pearl couscous (the big bois)
  • 2 cloves of garlic
  • 1 can of tuna (I use solid white albacore in water)


  1. Start with your tomatoes! Throw them into a nonstick pan over medium heat with a good glug of olive oil (~2-3 tbsp). Let them reduce and get jammy. Make sure not to rush this process, this develops the flavor of the whole dish! 
  2.  In a saucepan add your couscous and 1 tbsp of olive oil- toast the couscous over medium heat for 3-4 minutes. Then, crank the heat up to high, add 1 1/2 cups of water and a few pinches of salt. Depending on the type of salt you use the amount will vary. Use your gut, taste the water, it should be as salty as you want your couscous to end up. 
  3. Once your couscous water starts to boil, cover and turn down to low and cook until tender 15ish minutes. You can also just boil it like pasta and strain off the excess water. 
  4. While your couscous cooks peel, smash (with the flat end of your knife), and roughly chop two cloves of garlic. Add garlic, salt, and a small pinch of sugar to your tomatoes. Be careful with the sugar, you just want a little to balance out the acidity in the tomatoes, but if you overdo it, the whole thing will be yuggy and sweet. 
  5. Once your couscous, and tomatoes are done add them together in a bowl with a can of strained tuna and some pepper. Taste for salt and fat. Usually, I add another sprinkle of salt and a glug of olive oil. 
  6. Serve! This is also surprisingly good cold the next day for lunch. 
*You could also add some blanched and marinated broccoli rabe on the side if you want to get your veggies in, or even some green olive chunks mixed right in. Probably would also be good with cheese on top and then popped in the broiler for a few minutes…. a la tuna melt.


Ok well Bon Appetit to the brave folks who make this recipe- you won’t regret it!