File :-(, x, )
Anonymous
sup /fit/

I got a question for you guys - how do you make tuna delicious with out mayonnaise. No cooking it just straight out of the can. Am I asking the impossible?
>> Anonymous
Low-cal salad dressing.

I like vinaigrette.
>> Hammerknife !7ITukp3Pj2
Whole tuna? You can always pan-fry it in vegetable oil and serve with asian fish sauce.

Canned ground tuna, nope, will taste like shit.
>> Anonymous
>>22941
will try, thanks anon.
>> Anonymous
I eat mine on two pieces of toast...

That's about it. Maybe some lettuce.

Also, a glass of water is needed. Shit's dry.
>> Anonymous
Salsa. Not joking here. It's delicious to mix with tuna.
>> Anonymous
>>22936
For once, I'm going to have to say go back to /ck/.

Asking how to make something tasty is /ck/ territory.

Asking what the health benefits of said food are are /fit/ territory.
>> Anonymous
>>22975
Oh, and because I'm not a total dick.

Best tuna I ever made was... Fresh whole tuna. remove the head, tail, and spine. Then put lemons and oranges inside the fish along with what ever spices float your boat.

Seal completely in tinfoil and bake in the oven for like an hour. The end result is a tuna that even self-proclaimed fish eaters will wet themselves for.

If you want to make it even better, look for how to make a salt dome. Your fish wont taste like salt, but the salt dome will seal in all the flavor.
>> Anonymous
I use.....

vegannaise

It's made out of olive oil and stuff anyways the one I buy is really good. I don't know it's true name, I only know what it looks like and were in the store it is located... usually refrigerated and pretty much only in healthy grocery stores.

I didn't read this but heres a recipe for some kinda vegannaise. Never tried it because I'm happy with mine:

I was soaking seeds to sprout and decided to try flax. After a couple of hours, I realized it probably wouldn't work, but the "eggy" texture gave me the idea for this (I bet it is already a recipe somewhere, but I am excited because it gives me an inexpensive alternative that also fits into my new more raw food diet and I thought of it myself!)

1/4 c. flax seeds, soaked for about 3 hours in 1/2 c water
1 Tbs. raw apple cider vinegar
1/4 tsp. sea salt
1 cup cold-pressed olive oil

In a blender (I use a VitaMix), puree the flax seeds and water they soaked in until creamy. Add the vinegar and salt while running, then very slowly drizzle in the oil until the mixture is very thick. It may not even take the whole cup of oil. This makes about 1 1/4 cups "vegannaise" that is delicious for dressings and other uses.
>> Anonymous
Goes in cottage cheese. Chili sauce also goes in cottage cheese. Never tried all three together yet...
>> Anonymous
>>22987
I like nayonaisse a lot more (back when I ate vegan) The only downside is that it gave me gas like a motherfucker. Makes anything taste better though.
>> Anonymous
fish + onion + vinegar + bread = win
>> Anonymous
salt and pepper don't hurt either.
>> Anonymous
mac&cheese with tuna
>> Anonymous
If you're talking about from a can, just by White Albacore instead. It is more expensive, but it tastes ten times better. I eat it either plain, or just with salt, pepper, and hot sauce.

Sometimes I make impromptu casserole, which is a cup or two of veggies, a can of tuna, a little (1 tblspoon or less) cant believe its not butter and 1/4 shredded cheese. Calories is under 600 and it tastes delicious. Actual calories may vary, but 450-600 depending on how much of what you use.

If you're talking tuna in general, buy some tuna steaks, salt, pepper, blackening spice or steak spice, oil, sear, finish in oven. Tuna is one of the most delicious fish in the entire fucking ocean.

Chunk light tuna is gross though, without mayonaise.
>> Anonymous
>>23008
might as well put mayo
>> Anonymous
>>23008
yes.
Actually, this is better than mayo.
>> ZING !awih5K1ThA
>>22936
Hot sauce
>> Anonymous
You know what sounds delicious? Taking a couple of cans of white albacore and a couple cans of pineapple juice and some hard pasta, then boiling it all in water until the noodles or whatever soften/s, straining it and then putting whatever you want on the mix, tomato sauce or perhaps a cheese sauce. Is there some kind of pasta designed to be dry and large, but condense a little in cooking and absorb flavours it's cooked with?

Huh. Excuse me, /fit/, I have a question for /ck/.
>> Anonymous
hot sauce ftw

maybe some relish too.
>> Anonymous
>>22936
suck it up and eat it out of the can. The only fuel I have for workouts is tuna and after words egg whites. I used to hate egg whites, then I found out eating hot egg white was 100 times better then cold ones.
>> Anonymous
>>23101
All pasta will absorb the flavors of what its cooked in, no pasta shrinks when its cooked. Dried pasta absorbs water and becomes like 4x larger than it was.

I agree tuna + pineapple = good. But your idea seems to recommend boiling the tuna, which seems nasty. I would say drain half the pineapple juice into your water, boil the pasta, mixup the pasta, tuna, pineapple, and remaining juice, and eat.
>> Anonymous
>>23146
add some lemon and pepper. oh my this is looking to taste pretty good
>> Anonymous
forget the can, Spicy tuna rolls are the best!
>> Anonymous
>>23146
Does it sound nasty? I've never actually cooked tuna before, I tend to just eat it as-is or in a salad. How does it stand up to grilling and/or pan frying? Grilled tuna fillets shredded and tossed over the pasta mix would work just as well. Apparently better, from your reaction :3
>> Anonymous
>>23166

Canned tuna is cooked during the canning process. It typically does not do well when re-cooked after that. Tuna from your fishmonger is a different thing entirely, and will need to be cooked. It typically does best with high heat, quick cooking methods.
>> Hammerknife !7ITukp3Pj2
>>23173

The only live fishmongers left are in San Francisco. Everyone else gets em at asian groceries.
>> Anonymous
tuna has the highest mercury content of any available food
do not eat it
>> CrossFitter !!4JAoBaB1PP/
If you don't like the taste of canned tuna, add some steak sauce. Eventually, you'll get used to it and then olive oil works good to get it moist (though the stuff canned in oil is waaay too much).