How does Veeky Forums prepare their canned tuna?

uk i think

Bongistan.

drain
break apart in a bowl and fish out the nasty bits
add freshly ground black pepper, paprika, some cayenne
then mix with aioli and serve on rye

add pepper, horseradish and mayo
maybe green onions

A nice recipe, you can spire it up more. Texture is really great.

allrecipes.com/recipe/44816/asian-tuna-patties/

cocktail sauce (ketchup, mayo, worcestershire sauce, whisky).
sea salt.
black pepper.

Between two slice of whole wheat bread with lettuce.

I like to make tuna melts with cheddar cheese.

Usually I make the tuna with mayo, keens hot mustard, black pepper, lemon, minced shallots, and a mushed up soft boiled egg(1 per can), toast an english muffin, butter it, put a big tbsp of tuna on it and a thin slice of aged cheddar, throw under the broiler till it melts, its a very tasty sandwich.

My brother had never had one before and I made one for him once when he came over, now thats his go too protein and fat snack before he hits the gym.

Sounds pretty good. Gonna try that out when I get off work tonight.

Lemon juice and Tapatio

I don't used Canned tuna, but I'll use canned chicken. I usually just break it up and mix with Mayo+mustard for sandwiches. It's also good with mashed potatoes and Mac n cheese.

Diced tomates, chopped onions, ground black pepper, a little bit of lime juice. I eat it with toasted bread or crackers.

I always make tuna salad if I have leftover rice or buckwheat.
Add about equal parts tuna and rice/buckwheat, enough mayo or sour cream to get a nice consistency and add finely diced onion for taste and diced cucumber for crunch (avoid using the core of the cucumber, it'll get soggy). You can add whatever greens you have avaliable, it's pretty flexible. Very easy and suprisingly good.

I throw it away, shit isn't even fit for cats

Tinned tuna in olive oil, 200g + its oil
Olive oil, 1tbsp
>we use way more than that but find foreigners don't care for their pasta to be very oily, so I reduced the amount for you guys, otherwise, I'd say a quarter cup of the stuff
Garlic, thinly sliced, 1-2cloves
Chillies, dried, if/as desired
Pasta, freshly cooked, yield from 150g dry
Parsley, freshly minced, handful of leaves
Parmigiano, if/as desired

Open the tuna tin and drain its oil into a frying pan.
Add the olive oil, the garlic and the chilli and set to high heat.
When fragrant, watch for first signs of the garlic turning blond then add the drained tuna.
Sauté a short bit then off the heat and add the pasta and toss about to coat in oily goodness.
Add the parsley, toss to distribute evenly, then bowl up, dividing up into two portions.
Top each with parmigiano and serve.

Option 2 — The American route:
Skimmed milk, 1 litre/quart
Stockfish/dried baby anchovies/dried sardines, a handful or two
Flour, 50g/third cup
Butter, 50g/half stick
Onion, finely chopped, 1 medium/medium-large
Frozen peas, 100g/quarter pound
Tinned tuna, 600g
Par-boiled, American-style ribboned egg noodles, yield from 450g/1lb dry
>or farfalle pasta
Breadcrumbs and butter for buttercrumb topping, as needed

Bring milk to the boil then off the heat and pour over the fish, allowing to steep at room temperature a good, long while.
Cook butter, flour and onion together until the flour is completely hydrated with milkfat, then strain the steeped milk over it.
Whisk to dissolve the flour and bring to the simmer.
Add the peas and bring back to the boil.
Cook until the sauce just barely coats the back of a spoon then off the heat.
Drain the tuna tins and place the tuna and noodles into a baking dish.
Add the thickened milk and stir to mix through the pasta/tuna mixture.
Top with buttercrumb and bake in a hot oven at 180°C/350°F until bubbly and done.
Remove and allow to cool 20 minutes before serving.

>open can
>put hot sauce
>eat
very good

What absolute twaddle.

lime juice, tomatoes, onions, avocado, chile de arbol, cilantro

>tuna
>raw egg
>porridge oats
>mayo
>mix
>microwave 1-2 minute

So pretty much what do I put in my tuna salad? Mayonnaise, dijon mustard, and sweet relish. Plus some celery and hardboiled eggs if I'm feeling extra

I was going to correct you and say it's twattle not twaddle but apparently both are correct, though twattle predates twaddle by several centuries twaddle being a derivative of twattle probably due to misspelling but has now been in use for some 200 years.

Twattle still sounds better to my ear though.

So uh carry on I guess.

mayo, green onions, garlic, pickles, hot sauce.
on a piece of bread with cheese on the top, bung it in the oven
perfect tuna melt.

from the Uk and can't stand to here pricks say that shit. if its supposed to be short for sandwich, where the fuck does the "r" come from. really winds me up. fucking cunts

youtube.com/watch?v=s1X2b0kq9EE&feature=share

>drain canned tuna
>add 75g of lettuce of choice
>add carbs of choice
>add dressing of choice
>mix together
>wa la, an absolutely CHOICE dinner

>can't stand to here
Learn to spell. Get out and go to school you retard.

Hi, I am JP.

Tuna salad on Cucumber boat (^_^)

Tuna on Avocado boat(^_^)

replace it with chicken and make buf chick dip

why theres no tunafish in other packages than can. food for cat

mix in some canned tuna with a packet of sidekicks noodles.

Or, I buy a tuna steak, put some montreal steak spice on it and cook it medium.

my favourite I'm too lazy to do anything meal

olive oil and black pepper, maybe some paprika.

It also comes in vacuum sealed pouches now. It's higher quality, but more expensive.

I love those things. I used to get the ones where the tuna salad was already premade in the pouch, then bring them to work with a loaf of bread and some cheese. At break time I'd toast the bread with a blow torch, slap on a slice or two of cheese, and squeeze that tuna out on top and close it up. Quick and easy outdoor tuna melt.

1 can of tuna
2 hard-boiled eggs, chopped
1 onion, diced
2 cups of steamed rice
Some lemon
Some mustard
Mix
Top with breadcrumbs
In oven for 30 mins.

Salad Cream

>cook short or medium grain white rice
>open can of tuna onto the middle of a paper plate
>dress with salt and pepper lightly and then top with Jap mayo (some kind of suitable hot sauce is optional)
>mix that shit up on plate
>rice is done, spoon it on top of the tuna-mayo so that it forms a dome of rice on the plate totally enveloping the tuna(especially good technique if you keep your cans of tuna refridgerated
>ok now theres this dome of white rice, you can't see anything else, looks plain as fuck
>now take that same Jap mayo and squeeze lines of it over the rice in whatever pattern you want and however much you want to cover the dome of white rice
>get some furikake, your favorite kind, then sprinkle it onto the dome of rice, which now sticks onto the mayo you just squeezed on

wala
alternatively you can make the rice dome, line it up with mayo, then sprinkle with furikake then add slices of hard/soft boiled egg on top

>cans of tuna refridgerated

Passata and fusilli mah boi

>refridgerated
Stupid fucking weeb.

just quoted what he wrote famalamadingdong

I prefer it shaken, not stirred.

Tuna In Water, Drained.
2T Hellmans made with olive oil
Tsp sherry vinegar
Tsp Celery salt
Tsp white pepper
Tsp mustard powder
1/4c minced red onion
1/4c minced celery
Juice of half a lemon

Serve as you wish.

Tuna in water. Its a discrace

Thank you user. I'm going to try this.

Mix in a little Worcestershire, lemon juice, garlic powder, ground pepper, mustard, and a little mayo.

a little mayo, horseradish mustard, soy sauce, green onion, black pepper. Maybe even some red pepper flakes. Delish veegros.

Cool, it's one of my favorite childhood dishes, easy as fuck
If you can, add finely diced onion and garlic to the mix

With mustard and extra virgin olive oil.
Anything else is degeneracy.

worcestershire sauce (ONLY lea & perrins fucking neck yourself if you have ever considered any other brand)
ketchup
some dill relish