Canned tuna always have a space in my pantry. I don’t usually go with the pre-flavoured tuna, but if that’s your thing, go for it. My choice of canned tuna is the tuna chunks in brine. I found them to be versatile and easy to use. They can be a little bit dry and tasteless on their own, so you do need to fix that by infusing them with strong flavour or adding moisture (usually in the form fat) to them. The key is not to think of them as something that’s ready to eat, but as cooked ingredient as part of your overall dish.
Don’t just mix canned tuna into salads or sandwiches and call it a day, think big! Use canned tuna in pasta and casserole dishes. Transform them into restaurant quality tuna fishcake by adding a lot of fresh herbs and spices like coriander/cilantro, chili and spring onion. Cook them with bold flavours like in this curry recipe. And finally, if you do want to use them as a sandwich filling, infuse them with your own flavours and inject moistness to the tuna as there’s nothing worse than a dry tuna sandwich. Use mayo, curry powder and/or sriracha, go to town with it.
Regular visitors to this blog would know that I don’t like touching on the issue of health and nutrition (as I’m not an expert of one), but overconsumption of large fish like tuna does come with the danger of mercury poisoning, so please be aware of that and how it may risk your wellbeing. If I may touch on the other big issue about tuna, please do consider where you get your canned tuna from, they are infact not equal. As much as possible I do try to look for sustainability information of the company, you can still find cheap canned sustainable tuna out there.