cooking tuna in its tin

[petrochemicals]

Yes. And he's wasting the nutritional content of the oil by burning it.

Yep, nice crusty baguette, sardines in chilli and oil, tip the lot on, good few calories. If you like tuna and want vegitables

https://www.amazon.co.uk/John-West-...N0/?tag=bingshoppinga-21&linkCode=df0&hvadid={creative}&hvpos={adposition}&hvnetw=o&hvrand={random}&hvpone=&hvptwo=&hvqmt=e&hvdev=m&hvdvcmdl={devicemodel}&hvlocint=&hvlocphy=&hvtargid=pla-4584138858759558&psc=1

If you must have it warm the toilet paper underneath works better.

 

[MartiniDave]

I think I've seen something similar to this in a survival book somewhere. They used a cotton wool wick inserted into a tin of sardines in oil, burned the thing as a lamp, then ate the warmed thru sardines. Never tried it though.

 

[oldtimer]

You just know that it will be impossible not to give it a go now!

I think it was Bernard Shaw who said, "One should try everything once but some things only once: except incest and Morris dancing."

i have to confess I did once try Morris dancing under the influence of real ale and a group of big men with sticks.

 

[Janne]

I tolerate the taste of some canned Tuna, but can not imagine how it tastes warm.....

 

[Clayze]

You just know that it will be impossible not to give it a go now!

I think it was Bernard Shaw who said, "One should try everything once but some things only once: except incest and Morris dancing."

i have to confess I did once try Morris dancing under the influence of real ale and a group of big men with sticks.

A few years ago I paid a visit to a museum / exhibition in Glasgow.
On the wall above a children's play area in bold letters was the following quote from Bernard Shaw.
"We don't stop playing because we grow old; we grow old because we stop playing"

 

[santaman2000]

I tolerate the taste of some canned Tuna, but can not imagine how it tastes warm.....

Probably the same way it tastes in tuna-noodle casserole. And quite a bit different than in fried tuna patties (croquettes) or a tuna omelet.

 

[Janne]

Never had that kind of Haute Cuisine!
No, I am not joking!

I like some Tuna cans, the flakes in oil mainly. The solid chunk I find dry.
Eat it mixed with a quality Mayo and a dash of Jamaican Habanero Hot Sauce, finely chopped onions and a sprinkling of Capers.
On German Rye or Pumpernickel bread

Warm Tuna, drenched in warm oil, sounds - what should I say so I do not ruffle any feathers - interesting!

 

[santaman2000]

Never had that kind of Haute Cuisine!
No, I am not joking!

I like some Tuna cans, the flakes in oil mainly. The solid chunk I find dry.
Eat it mixed with a quality Mayo and a dash of Jamaican Habanero Hot Sauce, finely chopped onions and a sprinkling of Capers.
On German Rye or Pumpernickel bread

Warm Tuna, drenched in warm oil, sounds - what should I say so I do not ruffle any feathers - interesting!

The tuna salad (second one you described only add pickles) is best on crackers. The first ones were poor people’s food growing up. I still like them all.

 

[santaman2000]

Then there’s tuna-pasta salad. Same as salmon-pasta salad only sub canned tuna for the canned salmon. Add cooked pasta spirals, olives, chopped onion, chopped bell pepper then toss with a vinagerette and let chill in the fridge for an hour or overnight.

 

[Janne]

Yeah, but that is cold tuna! Sounds good!

It is the 'warmed up tuna and oil' that sounds weird.

Canned fish were not big in my childhood home. In Sweden we eat lots and lots of fish, but not canned.
Except the delish Fermented Herring, but even that delicacy is falling out of fashion!
( it is eaten cold though)

 

[Woody girl]

My favourite canned tuna recipe is..
Make cheese sauce
Add a can of flaked up tuna chunks and a can of sweetcorn, warm it through while you cook up some pasta.
Drain pasta, add to cheese sauce mixture, stir to coat pasta and serve with some nice crusty bread and a side salad.
I usualy use pasta shells for this recipe.
Think that tuna cooked in the can with loo paper would not get onto my plate, let alone past my lips!

 

[santaman2000]

My favourite canned tuna recipe is..
Make cheese sauce
Add a can of flaked up tuna chunks and a can of sweetcorn, warm it through while you cook up some pasta.
Drain pasta, add to cheese sauce mixture, stir to coat pasta and serve with some nice crusty bread and a side salad.
I usualy use pasta shells for this recipe.
Think that tuna cooked in the can with loo paper would not get onto my plate, let alone past my lips!

That’s pretty close to my recipe for tuna-noodle casserole. Only we use peas instead of corn usually.

 

[Robson Valley]

Make a savory curry sauce. Fold in a tin of tuna. Steamed peas are an option.
Pour all over dry toast for a feast.

 

[Erbswurst]

Perhaps I misunderstood the tins.

But I usually open them and eat the fish cold.

Last year I visited a fish factory in France and they told me, not to spoil the oil, because the taste of the fish went into the oil.

But of course the idea is interesting!

Does such oil contain the same energy like alcohol? I mean if weight and volume are identic

Why don't we cook usually over oil and burn it in stoves? That would be a versatile option!

Like drinking or burning Vodka!

I don't know much about alcohol stoves, because I use woodfires or gas bottles.

In Germany we have really enough wood everywhere. In southern Europe usually only gas is accepted.

 

[Robson Valley]

You could burn the oil that some kinds of fish are packed in.
However, the ignition temperature is so low that the "burn" is inefficient.
So, you see a lot of soot in the aerosol as well as deposited on the cookware.

In some instances, there has been no choice for 15,000 years.
Search for 'Kudliq' = 'Quilliq" which is the classic Inuit soapstone light/heater/cooker.
Oil-fired, one I've seen was 90cm long! Many are 30-50cm long.
I'm planning to carve one, some 20+cm long and use standard "lamp oil" for fuel.
Somehow, it's not as sooty as rendered seal blubber fats.

 

[Janne]

The tuna is cooked in the cans, all canned fish are, so the plastic coating should be fine to heat up.

 

[sandbag47]

I must admit the tuna we eat at home has not had plastic on the inside of the tin . And I have had a few different makes

 

[sandbag47]

Yeah, but that is cold tuna! Sounds good!

It is the 'warmed up tuna and oil' that sounds weird.

Canned fish were not big in my childhood home. In Sweden we eat lots and lots of fish, but not canned.
Except the delish Fermented Herring, but even that delicacy is falling out of fashion!
( it is eaten cold though)

I've heard of the fermented herring. And I have to ask Why !!??
It sounds like torture to me

 

[Clayze]

The tuna is cooked in the cans, all canned fish are, so the plastic coating should be fine to heat up.

I'd imagine though that the cooking process would not involve direct flame?
Staying on the subject of heat I have to empathise with your choice of Habanero sauce. If you're feeling really gung ho it might be worth adding a very small dollop of Dave's Insanity Sauce.....Ouch!!!

 

[Robson Valley]

Lea & Perrin Worcestershire sauce has decomposed anchovy in it.
I buy only tuna which has been canned in water. Heidi-cat and I like the same thing.
You would have to be a special kind of dim-bulb to heat the tuna over 100C anyway.
I get the curried tuna up to the temp where I see a few bubbles but get it off the heat before I overcook the flour.
I'd rather eat marinated calamari rings.

Vanilla and tea and cocoa beans are fermented or almost zero taste.