I have around 15 cans of tuna and I can never really prepare it correctly, it is always too wet or unflavorful if dry. I add fat free mayonaisse to help it a little but it is still very "gloppy". It is the chicken of the sea brand and in water, not oil. How would I go about preparing it and flavoring it? Thanks a ton, I would really like to get into tuna because I got into turkey and it is so much better than fried chicken or fatty pork/beef.

One alternative;

Drain the water out of the can.

Finely chop around 30g of red onion.
100g of a 3 or 4 Bean Mix - drained, run through water, & strained.
Finley dice a tomatoe 100g.
Juice from 1 lemon or 1 tbl spoon of balsamic vinegar.
1 piece of garlic finley chopped.
1 tbl spoon of extra virgin olive oil.

Mix all the ingredients together carefully ensuring that you don't mash things up. May be eaten immedialtely or left to sit for a while for all the flavours to infuse with one another.

Heaps of protein & carbs.

I take 1 can of tuna, plus either a half or quarter ripe avacado, onion, pepper and use a hand blender. I top it off with home made salsa (then put it on half whole ehst english muffin or 1 piece of ww toast):

salsa (i use in place of ketchup everywhere):
4 or 5 ripe tomatoes
1 medium white onion
1.5 Tablespoons of WHITE pepper
small handful of cilantro
2 hot peppers (fresh not jarred)
1 cube of the frozen garlic
half teaspoon of lemon juice

Quick and dirty. 1 pouch tuna( 85 grams.) 1 tbsp mayo( 14 grams). 3 tbsp relish(45 grams). Mix together with some Mrs. Dash spice. Top 5 Keebler Club crackers. ~ 260 cals

Open can, drain, rinse, drain water, get fork, eat.

Open can, drain, rinse, drain water, get fork, eat.

:tucool: :tucool: occasionally I put it in its own bowl:lol: if I have some lying around, I mix mustard into it (not hot dog stuff... real mustard).

drain can, add mayo, pepper. toast bread, slap cheese and mustard on, then throw tuna mix on. yum yum :drool:

Low-fat mayo and some chopped up hot cherry peppers in vinegar...

If you're not big into spicy stuff, just use mayo and red wine vinegar to taste. (I'd be cautious about not eating it within a few hours though...mayo and vinegar I'm sure don't sit very well for long).

Delicious!

Will try most of your guys' recipes this week. Thanks a lot for the fast replies!

I just drain it and squeeze in a quarter of a lime..

This isn't perfectly clean, but what I do is drain the can and then mix it with Annie's Organic Whole Wheat Shells & Cheddar. (Tip: hold the butter, hold some of the cheddar depending, but do add the small amount of skim milk for mixing).

This is the simplest healthy meal I know how to make, and it has served me well throughout my bulk.

Try a tuna shake

2 - 7 oz cans of chunk white tuna packed in oil
1 - 16 oz bottle of "V-8" vegetable drink
2 - 1 tsp of WHITE Worcestershire sauce
1/2 clove of garlic
1/4 Sweet Vidalia Onion

Place the contents in a food processor and set to "puree" for 90-120 seconds.
Pour in a large bowl and allow to chill in the refrigerator for 1 hour

or this one...

1 can solid white tuna in water,drained
2 1/2 cups V-8 juice
1 tsp extra virgin olive oil (optional)
2 tbsp lemon juice
a dash of a good Habanero pepper sauce

Dump it all in a blender for a few seconds and blend for a few seconds til smooth.

Open can, drain, rinse, drain water, get fork, eat.

He took my answer! ;)

Mix in pepper, garlic powder, season salt and hot sauce then eat right out of the can :)

Drain thoroughly, add lemon pepper and 1tbsp light mayo, eat on whole wheat.

Tuna is really just a bland product unless you try to spice it up (most low cal options rely on acidity for flavoring)

On a seperate note- is it possible to find frozen tuna filets? I do well cooking other types of fish, maybe frozen tuna would be a lot better tasting than the generic canned type.

Kroger's carries frozen tuna steaks, but they are much more pricey than the canned/bagged stuff. I always keep at least a couple of their frozen steaks in my freezer for whenever the mood hits.

I mix in Sriracha chili sauce and maybe a little low-fat mayo.

I open the can, but use the (now detached) lid to press against the contents to help drain the salt water out. I then eat it from the can with a medium-sized four-pronged fork.

Sometimes I add jalapeno peppers to it.