Half a tin of tuna transforms into dinner for two when tossed with pasta, garlic, and the aromatics you likely have on hand. This is the fastest route from pantry to table, a weeknight standard that asks nothing of you but a pot and a pan.

Serves 2. 20 minutes, 15 at the stove.

About 610 calories a serving, 23 g protein, 76 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and add 200g of pasta. Stir often and cook until just tender, about ten minutes.10 min
2. While the pasta cooks, mince 3 cloves of garlic. Heat 3 tablespoons of oil in a large pan over medium heat, add the garlic, and cook until fragrant, about one minute.1 min
3. Drain the pasta, reserving a cup of its water. Add the pasta to the pan with the garlic and toss well. Stir in the half tin of tuna, breaking it into flakes, then add 2 tablespoons of the pasta water to loosen it all together.
4. Taste and season with salt and pepper. Serve at once.

Note Swap the tuna for canned white beans if you have them. Leftovers keep for one day covered in the fridge; eat cold or reheat gently with a splash of water. Serve with lemon wedges if you have them, or alongside a simple green salad.

A small fillet stretches across two bowls of rice when seared quick and sliced thin. The tuna stays rare inside, brined by ginger and soy, while its crust holds the warmth. This is what to cook when you have half a fillet and want it to matter.

Serves 2. 25 minutes, 12 at the stove.

About 490 calories a serving, 9 g protein, 79 g carbohydrate, 15 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

1. Pour 2 cups water into a pot, bring to a boil, and stir in 1 cup rice with a pinch of salt. Lower the heat to a simmer, cover, and cook for 15 minutes without lifting the lid.15 min
2. Meanwhile, mince 1 ounce fresh ginger and 2 garlic cloves, then dice half a small onion. Stir these together with 3 tablespoons soy sauce and set aside.
3. Pat the tuna fillet dry with paper towels, season all over with salt and pepper. Heat 2 tablespoons oil in a skillet over high heat until it smokes faintly.
4. Lay the tuna in the hot skillet and sear for 2 minutes on each side, until the outside is golden and the inside stays rare. Transfer to a cutting board.2 min
5. Spoon the ginger-soy sauce into two bowls over the cooked rice, then slice the tuna thin and lay it on top.

Note Swap the rice for thin noodles or simply serve the tuna on greens if you prefer. The tuna keeps in the fridge for a day, the rice for three. Squeeze lime juice over the bowls just before eating, or serve with a simple green vegetable on the side to stretch the meal.

Three tablespoons of tuna goes a long way when you build it into toasts with beans and garlicky oil. This is more about texture and richness than quantity, a smart way to stretch a small amount into dinner for two.

Serves 2. 15 minutes, 12 at the stove.

About 250 calories a serving, 13 g protein, 42 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice four pieces of bread about three-quarters of an inch thick and toast them in a dry skillet over medium-high heat until golden and crisp on both sides, about three minutes per side. Transfer to a plate.
2. Mince two garlic cloves and warm them in three tablespoons of olive oil in the same skillet over medium heat until fragrant but not brown, about two minutes. Drain and rinse the can of white beans, add them to the pan with a pinch of salt and pepper, and warm through, stirring occasionally, for two minutes.2 min
3. Divide the warm beans between the four toasts, breaking them up with the back of a spoon to spread them loosely. Top each with three-quarter tablespoon of tuna, scatter any remaining garlic oil over the top, and finish with a crack of pepper. Serve warm.

Note Swap canned chickpeas for beans if that's what you have. Leftovers don't keep well, so make only what you eat tonight. Serve with a simple green salad or raw vegetables alongside to round out the meal.