Just fry it mildly on a pan, season a little with season-all and eat.
Besides, heated/roasted protein (above c.a 40 c) is “de-normalized” which can make it more digestive.
I put my tuna in lentil soup tastes more like chiken soup then.
Chicken of the Sea Albacore in the pouch is as close to a tuna steak as you’ll find. I add some fat-free mayo and diced dill pickle chunks, and then put it on a slice or two of toasted whole wheat bread. To top it off, try a big, thick slice of beefsteak tomato topped with lots of black pepper.
For work with no access to a toaster, I just take two slices of whole wheat, fold the tuna in between, and help it down with a big glass of water. Less tasty, but good protein and carbs, and very convenient. I’ll never go back to the cans…those pouches are great!
Mix it well with a half container of fat free cottage cheese. Mega protein, low carb/fat and it really takes away from the tuna taste. Cheap and easy too.
IClight
Some balsamic vinegar, a bit of garlic, and a dash of olive oil over a bed of green lettuce is freaking AMAZING!!!
I tried the packet tuna and found the meat was kind of ‘stiff’, wouldn’t break apart very easily but at least it didn’t smell as bad.
I prefer the “solid white” albacore - far better than “chunk light”. I also drain the cans as much as possible by sqeeezing the lid pretty hard onto the tuna.
Here’s my recipe for tuna sandwiches (using flax bread). Add light/non-fat mayo, sweet pickle relish, capers (optional), DILL (the dried variety is fine, but this is essential), lemon juice (must be fresh), lemon zest (gratings from the peel), and a half teaspoon of sugar/sugar-substitute (to offset the sour lemon). Stir well and spread on toast.
This has been the only way I can get tuna down without the gag reflex.
mix it with mayonaise, salt and pepper and chopped parmesean cheese. the sharper the better
im not sure if anyone posted this one yet but there is a good tuna burger recipe in this magazine. i don’t know the exact ingredients but i know you mix egg whites, a little oatbran, and curry powder (i think that’s it) with it and fry it in the pan. they are pretty good! try it. just do a search under “recipes” in this mag.
Man, I must be the lone person on this thread who really prefers Chunk Lite over Albacore… That albacore is too fish-steak-ish for me, I prefer the lighter flaky meat (just like a perfectly cooked salmon filet). Anyways, try it with chopped up dill pickles – my favorite – in a sandwhich. Its the best!
YOur not alone i eat chunk lite too.
I put a teaspoon of steak sauce om canned tuna.
I concur with the tuna burger recipe…I haven’t seen the one on this site but I do my own, with spices, some mustard, low-fat mayo and form into patties. Dip the patties in egg white and roll in crushed whole wheat crackers, bran flakes, whatever. Makes a good crunchy coating.
I cook some up in a pan w/ peppers and onions and season w/ whatever spices I am in the mood for. I feel that cooking it takes away a lot of the fishy taste.
Im surprised no one has said this but tuna w/ 100% pure lemon juice (you can buy the juice already made) and some ground pepper and onion powder is awesome
Tuna in a blender with crystal light. It may sound harsh however it’s not that bad. I personally use two tins per shake. Hey, you can down this shake in less than a minute! It’s great for the T-dawg diet.
try albacore tuna with 3 tablespoons of olive oil and jalapenos. a mild blend of chopped spice and fish, while the oil makes it easy to swallow so you don’t have to sit there chewing every bite for an hour. perfect high protein/high fat meal. just be cautious of the canned stuff, too much canned tuna leads to toxic levels of mercury in your blood stream.