Canned tuna is one food item that divides the population. In my experience, people tend to fall into two categories: those who love the stuff, and those who hate it. I belong to the former group. For years, my work lunch staple was a can of tuna mixed with cucumber, couscous, tomatoes and – if I was feeling a bit fancy – Greek yoghurt. Cheap, healthy and oh so tasty.

Some tuna brands are better than others. We generally err towards budget friendly options when grocery shopping, but when it comes to tuna it’s worth splurging for the best. Bad tuna is nasty stuff. My favourite brand was Sirena, until I found they were the least environmentally sustainable. We now use John West or Safcol. You can find out more about which brands are good for the environment on the Greenpeace Australia website.

We’ve been on the move this week and eating a lot of canned tuna – in sandwiches, fried with a bit of rice and soy sauce, with pasta. A while ago I compiled some tuna recipes that are a notch above the old casserole, which I thought I’d share.

 1. Creamy tuna, sundried tomato and caper spaghetti, from Taste.com. This is a regular staple in our house – the tomato and capers makes it a bit special.

2. Kedgeree, from BBC Good Food. I know most recipes use fresh fish when using kedgeree, but I’ve always made mine using tinned tuna. Thhe BBC recipe is the closest to my own. It makes a great lunch in summer.

3. Fancy tuna dip, from Not Quite Nigella. I haven’t tried it, but it sounds fantastic).

Each Wednesday, I write a post about what I cooked the day before. What went down in your kitchen? Got any good tuna recipes to share?