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What do you put on canned tuna to spice things up? - Page 5

post #61 of 63
5/18/09 at 9:34pm
Had Trader Joes Yellowfin Tuna in Olive Oil. It was tasty for 2 bucks.
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post #62 of 63
5/18/09 at 9:36pm
I like to add a little chili power to tuna. Maybe some crushed red pepper.
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post #63 of 63
5/19/09 at 12:38am
I'll assume that most of the people who use this forum have good taste sufficient to have at least once experienced either seared tuna or tuna sushi/sashimi. We've also probably had canned tuna at one time or another.

The reason why canned tuna (of the typical American variety: Bumblebee, Chicken of the Sea, etc) tastes nothing like "real" tuna is precisely because it has been obscenely overcooked in the can. The idea of cooking it any more is a bit silly, yes - but, on the other hand, it has been so thoroughly abused that little further harm can be done to it. American tuna is about half a rung higher on the culinary ladder than catfood.

Logically, it doesn't make sense to cook canned tuna more - but, in practical terms, I really don't think one could see much of a difference. Especially since American canned tuna is so damned watery anyway.

Now, if you can get some French or Spanish tuna, that's another matter entirely, and I wouldn't have it with anything but a nice salad and olive oil, or maybe just a few lemon wedges.
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