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Pro tip: Stop wasting the liquid in canned tuna
I used to always drain and rinse canned tuna. Big mistake. Last week I was out of mayo and desperate. So I mixed the tuna with the liquid from the can plus some mustard. Turned out way better. The liquid is basically oil and salt already. Gives it moisture and flavor you don't get from a dry can. I tried it on crackers and it was actually creamy. Now I never drain it fully. Has anyone else done this or am I just late to the game?
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wesleypatel1mo ago
Hold on, let's not act like you just discovered fire or something. I mean, it's canned tuna juice, not a gourmet sauce. I've had my share of emergency lunches where I mixed the whole can (drained or not) with hot sauce and ate it over stale crackers. It's fine, I guess, but "way better" feels like a stretch. The liquid is mostly water and salt, and sometimes a little oil, but it's not some magic creaminess potion. You could just add a splash of olive oil and a pinch of salt to dry tuna and get the same result without the weird gelatinous goop.
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gavine411mo agoOG Member
Way better" isn't a stretch, the liquid actually has natural umami from the tuna that olive oil and salt can't quite match.
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