I've just had three pounds of canned tuna dumped onto my desk (long story). More specifically, it's a 3 lb
pouch of Starkist chunk light tuna in water. Because it's a single pouch, I can't use it in installments. Can you suggest any interesting/innovative ways to use this tuna -- for a two-person household -- before it goes bad? If I have to, I'll portion and freeze it, but I'm curious to hear of any alternatives.
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posted by El Sabor Asiatico
on Apr 3, 2013 -
19 answers
How can I extract/rid of methylmercury out of canned Tuna? I bought a ton, and just realized I should have went with canned salmon. There HAS to be an easy way to at least cut down on the Hg content... right?
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posted by JamesBlakeAV
on Dec 22, 2012 -
26 answers
I ordered sashimi at a sushi restaurant a few days ago, and the piece of tuna left red smudges on the pile of daikon it was placed on. Are there any reasonable explanations for this?
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posted by leahwrenn
on Aug 30, 2012 -
10 answers
Ive ben wondering about this since i was little. At the store you can get tuna packed in water, or tuna packed in oil. what's tuna in oil got that water doesn't? i would think that tuna in oil won't work if you don't want the oil, and if you do, you have many better oil options that the the oil in that can, that most likely just got sluiced out the top of a tanker truck or held for months belowdecks in unwashed tankards on a tuna boat.
posted by facetious
on Jul 20, 2012 -
22 answers
My friend's uncle claims that he lives solely on "tuna water", cold water blended with tinned tuna. He adds he flavours it with Kool-Aid. Would flavoured tuna water sustain human life?
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posted by peter1982peter
on Apr 20, 2012 -
23 answers
I have some tuna steaks, and I'd like to cook it up. I won't be eating it sashimi-style or raw. I'm already familiar with the sear-and-serve method of preparation; are there any other creative ways for me to cook this tuna?
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posted by jabberjaw
on Jan 30, 2011 -
19 answers
I like eating tuna fish. Tuna is kinda endangered. Is there a non overfished tuna I can still eat? How can I tell which is which?
posted by Omon Ra
on Mar 19, 2010 -
9 answers
Where can I get prickly pear cactus fruit in New York City? And when is it likely to be found? I'm looking to procure roughly 5 to 6 pounds of the fruit.
posted by Greg Nog
on May 11, 2009 -
8 answers
I recall eating a meal in Italy that I THINK was just rice, canned tuna, and white beans drizzled in olive oil. Is this a real "dish"? I've put those four ingredients together and it doesn't taste the same. And it's a really monochromatic meal. Anyone have any thoughts on the "real" dish, or if not, how to spice up the one I remember? It was in Parma.
posted by Ollie
on Feb 16, 2009 -
10 answers
I just found out that my friend is eating seven tins of tuna fish a week. I'm concerned about the levels of mercury he may be ingesting. He says he'll consider cutting down on the tuna if I can suggest an alternative that's high in protein, low in fat, not in need of refrigeration, portable and cheap. Any ideas? Any convincing arguments that my concern is groundless?
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posted by Acheman
on Jan 12, 2009 -
44 answers
"You got peanut butter in my tuna!" Or maybe "You got tuna in my peanut butter!" Where does this phrase come from?
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posted by Iamtherealme
on Jul 11, 2006 -
12 answers
I've decided that I'd like to get more omega-3 fatty acids from fish in my diet, and I'm wondering what the most cost effective way to get it is.
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posted by mrkohrea
on Jun 12, 2006 -
12 answers
I am ashamed to ask this but here goes: Is canned tuna fish raw? Slowly baked in massive conveyor belt ovens? Or is it smoked slightly, what's the deal?
posted by undule
on Sep 2, 2005 -
6 answers
What's good to make with canned tuna fish? I only use it to make sandwiches and macaroni salad and there has to be
something more interesting than that.
posted by smackfu
on Aug 23, 2005 -
46 answers
What's the best way to squeeze water out of a can of fish (i.e. tuna or salmon)? I've tried removing the lid and pressing it down hard into the can, but then it tends to get stuck, and I end up spending the next several minutes trying to dig it out with a knife. Thanks to everyone in advance.
posted by invisible ink
on Jun 6, 2005 -
13 answers
I just got some lovely looking albacore tuna steaks, and am wondering what to do with them? Can I sear my albacore like I would some Ahi? Or ought I think about it differently than other tunas?
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posted by .kobayashi.
on Apr 6, 2005 -
10 answers
FreshTunaFilter:
a) What do you like to make with fresh tuna?
b) What are other interesting ways in which you've seen it prepared?
(Leave out the stuff involving raw fish e.g. sashimi.)
posted by madman
on Oct 28, 2004 -
17 answers
