What can I do with three pounds of canned tuna?

http://www.comedycentral.com/video-clips/0hxb8c/kroll-show-oh--hello---too-much-tuna Sorry.

I make a thick, tomatoey tuna sauce thing which I usually have on couscous, but you could have on quinoa. It keeps pretty well and you could probably freeze it in portions for a quick dinner. For that amount of tuna, you'd need: 3 x 400g tins of tomatoes; 3 large onions, chopped; about 5 cloves of garlic, minced; 2 x 140g of tomato paste; about a tablespoon of salted capers, rinsed; about 375g marinated split green olives; chilli & pepper to taste - don't need salt. Sauté the onions and garlic in olive oil, add tinned tomatoes (chop them up if not already chopped). Add tuna, olives, capers, chilli, tomato paste and cook for a little until all heated through. Or donate to a charitable organisation/favourite cafe.

I have been sitting here, wracking my brain and imagining you scraping loose tuna off of your keyboard and papers, and wondering why on earth you were contemplating eating it after it spilled all over your desk. Then I realized what you meant. Err, that being said, I always liked to eat canned tuna mixed with lemon and pepper and red onion. Ususally on crackers.

squeeze it out, spice it up, and dehydrate it along with celery & onion. Then bring it & some crackers with you & rehydrate for tuna pate on hiking/camping trips.

This might be hard to do with the no wheat thing, but a post-Easter perennial favorite in my family was the "bumstead sandwich". (No relation to the comic strip.) You'd have thousands of hard boiled eggs laying around that won't get eaten, so mom would make these up and freeze them for snacks and quick dinners. There are a variety of recipes out there, but it's basically a kind of tuna salad (tuna, eggs, olives, mayo, chopped up gherkin pickles and some kind of mild, pickled pepper) on a hamburger bun. They sound kind of awful, but they were delicious. You could probably come up with a non-wheat way of serving them, whatever you use for sandwich types of things. Also a possibility: make a shitload of sushi rolls of varying styles and freeze them up. I would recommend that whatever you do, prepare the tuna into $whatever before you freeze it. I have to think that a bag of frozen plain tuna is not going to thaw nicely.

Throw a dinner party and serve the most epic Nicoise salad ever.

The answer is so simple, it's brilliantly elusive. Feed the tuna to other fish. Many fish will devour tuna. 3 lbs is nothing for them.

This is a favorite at our home. Not at all a diet recipe, but something for special occasions (and very good for bringing to potlucks etc.). Freezes very well, so I'd probably make the whole thing into a large number of portions for 4 people, which would then be eaten over less than a month, because I am the mother of growing teens. My recipe uses grammes, and in real life, one can vary the proportions of the different ingredients a lot, according to taste. This portion serves 8 as an appetizer: 370 g drained tuna 200 g softened (not melted) butter 100 g soured creme (or greek yogurt) 1 tsp lemon juice salt, pepper, chili to taste blend everything. put in containers to cool. Then freeze what you can't eat. Must be cooled down at least 6 hours before serving. Goes excellently with raw veggies, on rye-bread, in summer roles with veggies, in sandwiches, on tomato-halves, on egg halves, on biscuits etc. I add all sorts of stuff. Chopped tomatoes or bell peppers, a quarter of an onion, capers, spinach, dill, cilantro etc. (not all at a time, but sometimes more than one element at a time) Since it disappears so rapidly here, I don't know how these additions effect freezability. The butter is very important, which is why it is a party dish, not everyday food. If you make it with lighter products, it cannot keep. Sometimes I exchange some of the butter or the creme with mayo, which is good. It can be made with only butter (then 100 g more) and savories. Everyone loves this version until one tells them what is in it.

I know you said no tuna salads, but http://www.getrichslowly.org/blog/2009/07/18/two-frugal-summer-recipes-thai-tuna-salad-and-asian-pickles/ is quite different from the usual mayo and celery affair. Maybe it'll work for you? Oh, also on days when I want to pack a lunch but am feeling lazy, I just mix up rice, tuna, some sesame oil, soy sauce, and a vegetable that might be in the fridge, like collard greens or soybean or mung bean sprouts. It's surprisingly satisfying! You can freeze such a mix.