Extraordinary uses for canned fruit and canned tuna

Canned goods aren't for a rainy day — they're for today! Use fruit or tuna to jazz up meals in the most unexpected of ways.

1. For the simplest fruit sorbet, combine one undrained 500 gram (16 ounce) can of fruit packed in juice, 75 millilitres (1/3 cup) white grape juice concentrate and 45 millilitres (three tablespoons) honey in a food processor. Purée until smooth. Freeze in an ice cream maker or in a shallow metal pan, stirring occasionally.
2. To make baked chicken more special around the holidays, combine one 500 gram (16 ounce) can of whole-berry cranberry sauce and 125 millilitres (1/2 cup) bottled Italian dressing. Pour a layer of the mixture into the bottom of a large baking dish. Add two kilograms (four pounds) bone-in chicken pieces and top with the remaining sauce. Bake at 200°C (400°F) until the juices run clear when the chicken is pierced with a fork, about 40 minutes, turning occasionally.
3. For a summertime granita to cool you off, freeze an unopened 250 gram (eight ounce) can of pineapple in heavy or light syrup until solid. Open the can and dig out the contents. Process in a food processor along with one millilitre (1/4 teaspoon) vanilla extract until the mixture is finely chopped but still lightly icy. Spoon into dessert cups and serve. Keep a can of pineapple in the freezer so you're always ready to make this on a hot summer day.
4. For fruit salsa in a jiffy, make your favourite fresh salsa recipe (or use store-bought salsa) then stir in a drained 450 gram (15 ounce) can of mandarin oranges in syrup. Try other canned fruits, too, like sliced peaches for peach salsa or pineapple chunks for pineapple salsa. Once you try the combination of fruit and tomatoes in salsa, you'll be hooked!

1. To make a more substantial pizza without adding a lot of fat, put 30 to 45 millilitres (two to three tablespoons) of drained canned tuna over the tomato sauce before topping with the cheese.
2. To turn couscous from a side dish into a main dish, add canned tuna. For example, prepare 275 grams (10 ounces) instant couscous according to the package directions. Toss with a undrained 175 gram (six ounce) can of olive oil–packed tuna, 125 millilitres (1/2 cup) of chopped toasted hazelnuts, two minced garlic cloves, 30 millilitres (two tablespoons) chopped fresh dill, one millilitre (1/4 teaspoon) salt and 0.5 millilitres (1/8 teaspoon) freshly ground black pepper.
3. Make potato salad, Mediterranean-style. An extremely easy version is to boil 500 grams (one pound) of your favourite potatoes (cleaned but with skin on), until tender, about 15 minutes. Cut into bite-size chunks, then put in a large bowl. Add a 175 gram (six ounce) can of tuna packed in olive oil and one red onion, cut into bite-size pieces. Add salt, freshly ground black pepper, fresh lemon juice and extra olive oil, to taste. Toss and serve warm or at room temperature.

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