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ways to "hide" canned tuna taste...?

Discussion in 'Recipes' started by SCHTEEVIE, Jan 24, 2004.

  1. SCHTEEVIE

    SCHTEEVIE Well-Known Member

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    I love sea food, especially any and all fresh fish!

    I don't mind canned tuna - but it just isn't fun anymore.
    It is such a cheap simple low fat, great way to get protein, but I am down to eating canned tuna barely once a week as I seem to dread it...

    Anyone have any good ways to bury the taste in something else?
    (salsa and other "spicie" tuna ideas are a bit extreme for me :p )
     
  2. BillS

    BillS Well-Known Member

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    I actually like it straight from the can sometimes.. however, I also use:

    • Add a couple of tablespoons of mango salsa..(or more if you like). I fish in the pacific and we get awesome albacore tuna in late summer and fall. I can a lot of it, but we go through it pretty fast. Mango salsa is good on very rare barbequed tuna as well.
    • I like it with mexican salsa and hot sauce..
    • In my earlier iron pumping days, we just made sandwiches with plain tuna, lettuce, tomato, pickle relish and onion.. on some good wheat bread. mmmm.
    • Throw it on some romaine lettuce with a bit of cilantro and squeeze some lemon or lime over it.
     
  3. Jim

    Jim Well-Known Member

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    I always found mixing it with rice and veg in a low cal/fat sauce hides the taste very well, no matter what sauce, just something to cover it. Personally I love tuna and could eat it from the tin but thats just me.
     
  4. dnx

    dnx Well-Known Member

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    My favourite way is: Tuna (1-2 cup), diced celery (1 cup), diced tomato (1 small), dry oats (1/3 - 1/2cup), pepper, lemonjuice and olive oil (small amount).

    Tastes good and getting carbs/protein in one hit.

    cheers
     
  5. Flay

    Flay Well-Known Member

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    Quick and Easy dish: Italian Tuna Pasta.

    Boil up a cup or 2 of your favorite pasta. Cool pasta under cold water.

    Add 1 can of Tuna, 2 tablespoons of Fat free Country Italian dressing, and a few shakes of pepper. :eat:

    You can try different dressings, but I've found Italian compliments the tuna the best, IMO.
     
  6. carpediem

    carpediem Well-Known Member

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    I don't know if a product called "Ajvar Relish" is available where you live, but that's a great taste giver. When I want to quickly stir down a fast lunch or whatever I usually go with Ajvar.

    1 can of tuna in water (110grams here in sweden)
    1 dices tomato
    2 big spoons of Ajvar Relish
    a few diced black olives
    salt
    pepper

    Heat some oil in a pan and throw down the tomatos, fry for a min then down with the tuna (including the water). Add the olives, and Ajvar stir for a min or 2 then add salt/peppar.

    Serve with a salad if you want to skip the carbs, otherwise go with pasta/rice
     
    #6 carpediem, Jan 25, 2004
    Last edited: Jan 25, 2004
  7. Jonesy

    Jonesy Well-Known Member

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    I've done the salsa before and thought it was pretty good. I've also mixed it with brown deli mustard and have thrown it in with my scrambled eggs.
     
  8. xray

    xray Well-Known Member

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    Pasta, tomatoe and tuna

    I find this very easy and very good:

    Pasta boiled to al dente, one can of tuna and one can of diced tomatoes. I use to add lots of basil - fresh, just because I like it and basil goes great with tomatoes. Stir well - tastes great!! :eat:
     
  9. map200uk

    map200uk Well-Known Member

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    hey guys,

    i often see people say 1 cup, it may just be me being dumb
    but what does 1 cup mean?

    Is it an American thing? :p
     
  10. carpediem

    carpediem Well-Known Member

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    Google has a very very very nice thing that most people don't know about.

    Try typing in "1 cup in deciliter" witout the quotes :)
     
  11. map200uk

    map200uk Well-Known Member

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    oh
    cheers
    mate
     
  12. CattleProd

    CattleProd Well-Known Member

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    Or, 1c = 8 fluid ounces
     
  13. gr1fter

    gr1fter Well-Known Member

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    I have 2 ways of eating my tuna.

    1 way i just mix it with mustard on whole wheat toasted bread

    another way if you have more time.


    Take tuna squish it up in a ball.
    I crush 1 serving of fat free crutions.
    Roll the tuna on the crutons and form a patty
    Then i put it on non-stick pan and cook both sides for about 10 minutes.
    Sometimes I eat as sandwhich or as a patty snack

    yum :eat:
     
  14. daveo

    daveo Well-Known Member

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    Tuna Sushi? Not really...

    I take the tuna, a portion of rice (1/4 cup uncooked) and all the wasabi I can stand (not very much!) and mix it all together.

    I'm a bit of a 'heat freak' so the wasabi makes me pretty happy :p

    Mmmmmmm, wasabi... :eat:
     
  15. Darkreignn

    Darkreignn Well-Known Member

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    Iceburg lettuce chop it up
    one can tuna
    corn
    fat free dressing
    mix all up
    and booyeah!!!

    Damn good salad
     
  16. senimoni

    senimoni Well-Known Member

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    I've been using hot sauce alot lately!!
     
  17. Chris_Otto

    Chris_Otto Well-Known Member

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    Buy the tuna in the pouch instead of the can. No more tinny taste.

    Also, if you get albacore, the extreme fishy taste is muted as well.
     
  18. NCNBilly

    NCNBilly Well-Known Member

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    I like to use Lowfat plain (NOT vanilla) yogurt instead of mayo when making tuna salad. I love it...I could eat it every day. Wait...I do eat it every day. :D

    I've eaten tuna 3-4 times a week since I was a little kid, but this version cuts a good bit of the fat out and still tastes good.

    Also, yogurt is awesome for those packets of dry dressing mix instead of cream. Tastes nearly the same, and again almost no fat - good for those who don't like balsamic or oil and vinegar dressings.
     
  19. ChrisQ

    ChrisQ Well-Known Member

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    You rule dude, that is so useful and I had no idea google even did that. They really need a definitive guide to all the crap google does;)

    Cheers,
    Chris
     
  20. Carole

    Carole Well-Known Member

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    :) Oh dear………..this is a rather ‘mature’ thread but then again ‘tuna’ is always ‘topical’ so with that thought in mind ………….. Like a previous poster I too always use spinach……..more “bang for the buck” so to speak……….as opposed to lettuce along with a ‘pouch’ of lemon/pepper tuna, pimento stuffed olives (and or black with jalapeños), halved grape tomatoes, celery, onions, grated hard boiled egg AND a dash of lemon juice with the ‘single most important ingredient…………balsamic vinegar and of course........ if you are of a mind………..sliced almonds……………yum, yum!
     

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