For most of my life, I thought canned tuna only existed so that I could enjoy it as tuna salad. My mom often made the classic version—the one with plenty of mayonnaise and sweet pickle relish. It wasn’t until I was in my 20s that I finally learned that canned tuna could become so much more.
Inspired by my limited funds as a recent college grad, I got creative with canned tuna when my budget forced me to. It’s why I think the one mistake everyone makes with canned tuna is pigeonholing how they prepare it by not using the best type for the dish.
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The One Mistake Everyone Makes With Canned Tuna
Not having much money means you need to get creative with what you have. It’s a good lesson to learn. When the jar of mayo ran dry, I looked to my fridge and pantry for other ways to enjoy the 20 cans of tuna I bought on sale.
I quickly learned the flavor profile and texture of the different types of canned tuna. Water-packed tuna is dry and firm with a mild flavor. This makes it better suited for creamy tuna salads or dishes that require structure, like tuna patties and casseroles.
Oil-packed tuna, on the other hand, has a softer, richer texture, but also a bolder, “fishier” flavor. These characteristics make it better as a last-minute addition to cooked pasta dishes, warm, grain-based salads, or toppings for toasts. This helps me determine which additions would work best.
How To Use Oil-Packed vs. Water-Packed Tuna
Water-packed tuna is my favorite, and since the flavor is mild, it’s suitable for lots of experimentation. I typically drain water-packed tuna and carefully flake it into a bowl with my other ingredients already in it. That way, the bigger pieces stay intact when I gently toss everything together.
Oil-packed tuna is a different story. I only drain a bit of the oil, using the remainder as the base for other ingredients to create something a little smoother, perfect as a topping for crunchy toast or crispy whole grain crackers.
The next time you stock up, consider skipping the mayo and try mixing it with something different. Use water-packed tuna if you’re looking for something mild that delivers big texture, or go with oil-packed for something smoother and a bolder tuna taste. Try a variety of prepared salad dressings and sauces to keep things simple and enjoy on everything from sourdough bread to rice cakes. I’m still experimenting and enjoying new ways to enjoy canned tuna, and I think you should too.
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