Tuna

Tuna
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Votes: 1
Rating: 5
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Tuna is about as popular as chicken. I am not talking the tuna steaks or fillets, think canned tuna, home made. What this recipe is talking about is the smaller, 14-16 inch whole tuna one can buy in Tesco. This is a base recipe to get the tuna into a recipe usable state. There is no set quantities for this, if you have not done this before, and this is very easy, just start with one fish and see how that goes. I have made this many times and when I do this again, I will take step by step photos, and revise the recipe to a more friendlier format.
Prep Time
2 minutes
Cook Time
20
Prep Time
2 minutes
Cook Time
20
Tuna
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Tuna is about as popular as chicken. I am not talking the tuna steaks or fillets, think canned tuna, home made. What this recipe is talking about is the smaller, 14-16 inch whole tuna one can buy in Tesco. This is a base recipe to get the tuna into a recipe usable state. There is no set quantities for this, if you have not done this before, and this is very easy, just start with one fish and see how that goes. I have made this many times and when I do this again, I will take step by step photos, and revise the recipe to a more friendlier format.
Prep Time
2 minutes
Cook Time
20
Prep Time
2 minutes
Cook Time
20
Ingredients
Servings:
Instructions
  1. Clean the fish by gutting and rinse the cavity, no need to scrub every part as that will not be used or even touched. There is no need to remove the head, fins, or skin, these will not be used.
  2. Bring a pot of water to a boil, once boiling add the tuna. Cook for about 20 minutes, the tuna meat will start separate from the backbone or will flake easily with a fork.
  3. When the tuna is cooked through, remove tuna from the pot, remove the pot from the heat, cover and let sit for about 20-30 minutes.
  4. Once cooled, using forks, pull back the skin and away from the meat. Then hold the tail and insert a fork near the tail area pointing towards the head and simply separate that side of meat from the backbone, flip over the tuna and do the same thing on the other side, discard the bones, head, and skin. Now you will have 2 nice big pieces of meat.
  5. Now you have to remove the ribs, just use a fork and and lift the ribs out of the meat. There is no other bones in tuna.
  6. Now use the forks and chunk up the meat a little or a lot depending on what a recipe calls for. Place in a bowl and cover and refrigerate until used, This should last refrigerated for up 3 days. This makes several cans of tuna.
  7. See, that was easy! You have fresh cooked tuna, material for your compost pile, and no cans involved, all it takes is some time and effort on your part.
Recipe Notes

One average size can of tuna is approximately 1/2 cup. Some cans are smaller, some cans are larger, go with 1/2 cup per can, but with tuna, go a little extra as well, no one is going to complain. I have adjusted the tuna recipes on the site to reflect using this recipe as an alternative to canned. Remember the rule, 1/2 cup fresh tuna is about 1 can of tuna.

Used in Recipes Listed on this Site:
Creamed Tuna on Toast, Made it, GO-TO recipe,
One-Pot Tuna Rice,
Cheesy Tuna-Vegetable Chowder,
Tuna Bake,
Macaroni and Cheese with Cauliflower, Tuna, and Egyptian Roumy Cheese,
Tuna Patties,
Tuna Casserole I,
Tuna Casserole II,
Mac & Cheese, Slow Cooker Style I,
Macaroni Salad, Made it, GO-TO recipe.

Family recipe.

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