5 Ways to Dress Up a Can of Tuna (2024)

FAQs

5 Ways to Dress Up a Can of Tuna? ›

Amped Up Classic – Start with the traditional combination of tuna plus a little light mayonnaise, then add bread and butter pickles, hard-boiled egg, celery, green onions, and coarse-grain mustard. Sriracha Spiced – Spice is nice with Albacore.

Amped Up Classic – Start with the traditional combination of tuna plus a little light mayonnaise, then add bread and butter pickles, hard-boiled egg, celery, green onions, and coarse-grain mustard. Sriracha Spiced – Spice is nice with Albacore.

Topping your dish off with a bit of crunch is an easy way to create the satisfying textural variety that's often missing with canned foods. “A really good thing for adding texture in general is a crispy breadcrumb topping,” Lola Milne, author of Take One Can: 80 Delicious Meals From the Pantry, tells SELF.

Tuna in the can is cooked within an inch of its life. It's fine to eat right out of a can, though not exactly exciting. I've done so when pressed for time and extremely hungry. I prefer to add mayonnaise, minced onion, minced celery, and maybe some minced garlic and eat it on lightly toasted bread.

Fortunately, a spoonful of sugar can help make the tuna go down easier, and it may even leave you wanting more.

Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil.

Add crunchy, tangy, pickle-y things to your tuna salad

Onions and celery are popular (and good) additions that add texture, but they're not the only options. Choosing something that adds crunch but also brings a hit of tangy, pickle-y flavor is my favorite way to punch up a tuna melt.

Dressing - Once the fish has expired and been bleed, you need to remove gills and entrails as soon as possible to reduce internal body temperature. Lay the fish on its bad side, preferably on a tuna bag or padded surface and always away from any excess heat or sharp objects.

Why should you not eat canned tuna every day? ›

Certain types of tuna are high in mercury, which can have harmful effects on health in high amounts or in certain populations. For most healthy adults, it's recommended to consume at least 2 servings of fish per week, which can include tuna.

In dishes where you aim for a fresh, clean taste, like in salads or light pasta dishes, rinsing tuna can help achieve the desired flaky texture and light flavor profile. It removes the oil or brine that might otherwise weigh down the dish or clash with delicate dressings and ingredients.

Acid is a great odor neutralizer when it comes to fish, such as lemon juice or vinegar. Milk and baking soda can also help to neutralize fish odors.