How to make tuna taste nice?

2

Replies

  • DDCBend
    DDCBend Posts: 2
    Mix with about 2 tbsp of Dijonnaise.

  • into_fitness
    into_fitness Posts: 91 Member
    I use to make mine with a bit of mayo, chopped onions, garlic powder, celery, and black pepper! Now since I am eating healthier and don't want to have the mayo I make it with avocado! It tastes so good I think!
  • AshleyRKnutson
    AshleyRKnutson Posts: 98 Member
    CurvyToFit wrote: »
    I eat mine with avocado and some mustard.

    I do this too, but add boiled egg to it too. Sometimes I eat it with whole grain crackers.
  • WilmaDennis91
    WilmaDennis91 Posts: 433 Member
    I eat mine with a tbsp of mayo and olives. Sometimes just by itself or on crackers.
  • kristinhowell
    kristinhowell Posts: 139 Member
    I usually put in 1/2 tbsp of mayo and 1/2 tbsp of mustard relish (or somewhere around there) for every 2 oz of tuna. And I either eat it just like that, or as a sandwich or wrap with some lettuce.
  • johnnylakis
    johnnylakis Posts: 812 Member
    I want everyone to be careful of the fish they eat. Fish is supposed to taste fishy. If your fish isn't fishy, what are you eating? Are you eating farm raised fish? Fish farms produce supermarket protein with high concentrations of antibiotics, pesticides and lower levels of healthy nutrients.
  • angelamb1970
    angelamb1970 Posts: 123 Member
    few squeezes of lemon juice, garlic salt and a drizzle of olive oil. Great topping for a salad.
  • JustinAnimal
    JustinAnimal Posts: 1,335 Member
    If you want it to taste "nice," you should probably teach it some manners and how to politely converse with strangers.
  • JustinAnimal
    JustinAnimal Posts: 1,335 Member
    A touch of mayo, squirt of yellow mustard, curry powder, paprika, cayenne powder, lemon or lime juice.
  • fruitysky
    fruitysky Posts: 30 Member
    I like to saute mine in some lemon juice and then pepper it heavily; it makes it taste awesome. I too hate that fishy taste.
    Or I will mix it with brown rice, sauteed veggies and a homemade sweet and sour sauce, also very yummy.
  • JustinAnimal
    JustinAnimal Posts: 1,335 Member
    Wait. We're talking canned (tinned) tuna, right? My answer would be totally different for fresh, raw tuna. I think for any fish, but salmon and tuna in particular, an "Asian"marinade is the mad nooch. Soy sauce, sesame oil, rice vinegar, crushed red pepper, ginger / garlic and sesame seeds.
  • chancy14
    chancy14 Posts: 1
    I'll second (or maybe fifth) the pasta comments. My Milanese father makes tuna with penne and a simple tomato sauce, but personally I think the tomato overwhelms the tuna. My own tuna pasta uses medium shells (the shells gather up and hold little bits of the other stuff), garlic, onion (said Milanese father disapproves of my combining garlic and onion, but whatever), parsley, crushed red pepper flakes, and a bit of white cooking wine. People always think it sounds really weird and then end up liking it.
  • spatdi
    spatdi Posts: 16 Member
    To make it more palatable without loads of calories/fat from mayo, drain water packed tuna well. Then use a TBSP of Olive Garden Light-Italian dressing(available in stores) and serve over a salad, or in a wrap with lettuce and home made roasted red peppers, or other veggies.
  • pittjenn
    pittjenn Posts: 247 Member
    I take a packet of tuna (so I don't have to drain) and dump it in a food processor with a celery stalk, a bit of onion (maybe 1/8 of a red onion, usually), and a handful of fresh parsley. I pulse until the celery and onion is chopped to my desired size.

    You can put this in a lettuce wrap, on a salad, with crackers - whatever you'd like.
  • CamoGirl1985
    CamoGirl1985 Posts: 41 Member
    I am trying to eat low-carbs right now.... so I have turned to tuna as a protein source. I like to add a bit of mayo (1/2 Tbsp) because even though it is pretty high in calories, it has some healthy fats. I also add some freshly ground lemon pepper seasoning, a dash of garlic salt, lots of dried dill weed (because I love dill!), a pinch of celery seeds.... and if I have the time, 1 stalk of celery (finely diced) and 1-2 Tbsp finely diced pickles. Actually turns out pretty darn yummy! And I think someone already mentioned it above, but try to buy the white albacore tuna canned in water. I have never been a seafood person and I find that I really enjoy this as a lunch! :)
  • runner359
    runner359 Posts: 90 Member
    jjasmelon wrote: »
    I've always been put off fishy fishes so have resorted to cod or pollock. But I want to start eating tuna atleaast, (tinned one) how can I make it taste better?
    I was thinking maybe adding it on a jacket patatoe? But in terms of seasoning the fish itself..

    It can't be done. Move on.
  • winterset96
    winterset96 Posts: 1
    Try adding yogurt or Greek yogurt.
  • CherryChan81
    CherryChan81 Posts: 264 Member
    Mycophilia wrote: »
    When in doubt, wrap it in bacon!

    i think i <3 u!
  • kittawolf
    kittawolf Posts: 2
    I mix mine with mustard, and then I add it to sliced cucumbers. I eat this all the time for lunch =)
  • kristn__
    kristn__ Posts: 31 Member
    Teaspoon of mayo, chopped red onion, a bit of garlic powder and pepper. Yum! So good in a WW wrap with some baby spinach leaves.
  • diegops1
    diegops1 Posts: 154 Member
    Buy better tuna. My choice is Genovo Tonno in Olive Oil. Most often I eat it straight from the can perhaps with some black pepper or lemon pepper. Just had a can about a half an hour ago. The Bumblebee & Chicken of the Sea foil packages I save for salads and they get the olive oil and balsamic vinegar dressing treatment.
  • nfncyladi
    nfncyladi Posts: 2 Member
    jjasmelon wrote: »
    I've always been put off fishy fishes so have resorted to cod or pollock. But I want to start eating tuna atleaast, (tinned one) how can I make it taste better?
    I was thinking maybe adding it on a jacket patatoe? But in terms of seasoning the fish itself..

  • nfncyladi
    nfncyladi Posts: 2 Member
    Use albacore tuna.
    Its so much less fishy!!!
  • diegops1
    diegops1 Posts: 154 Member
    The problem with albacore vs the chunk light tuna is the mercury and other heavy metals. Albacore is much higher.
  • DKG28
    DKG28 Posts: 299 Member
    i find the more expensive brands of solid, not chunk, tuna in olive oil taste wonderful. The cheap chunk tuna in water tastes cheap and is dry. Yes, olive adds calories, but the fish gets marinated in it. then you don't have to add mayo. the way I eat it, tuna in olive oil, drained is healthier than what results when I add mayo to drained tuna in water to make it edible.
  • Unknown
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  • mynameisnotemily
    mynameisnotemily Posts: 42 Member
    How to make tuna taste nice:

    - fertilize your garden with it, and eat the delicious produce!
    - trade it to someone at work/school for a sandwich.
    - lure a predatory animal into a trap with it & then train the animal to hunt rabbits for you in exchange for more tuna.


    That's about all I've got. Hopefully it'll help! ;)
  • stealthq
    stealthq Posts: 4,298 Member
    johnnylakis wrote: »
    I want everyone to be careful of the fish they eat. Fish is supposed to taste fishy. If your fish isn't fishy, what are you eating? Are you eating farm raised fish? Fish farms produce supermarket protein with high concentrations of antibiotics, pesticides and lower levels of healthy nutrients.

    Some fish species just plain taste fishy to people who aren't big fans of fish, unless they're being eaten raw. Tuna is one. Sardines and anchovies are others, as are salmon and swordfish.
  • petrinasupler
    petrinasupler Posts: 50 Member
    Sweet relish, and not the cheapo stuff, you have to get the better brands.
  • stealthq
    stealthq Posts: 4,298 Member
    My contributions to the recipes:

    I mix tuna with cheese (mozzarella, monterrey jack, muenster work well) and heat for a quasi tuna melt. Put on toasted bread to get it closer to the real thing.

    For a good tuna salad, in addition to the mayo of choice, add sweet pickle, apple, egg and celery.

    Mixed with pasta, I add 'Italian seasoning' blend from Penzey's. It's a mix of oregano, parsely, and ? Thyme maybe? You can put it in a casserole dish, top with grated Parm and broil until brown and toasty.
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