Canned tuna recipes

[sirmissalot]

How about some canned tuna recipes?

The last couple days I've been trying out some new ideas, I'm not so fond on the plain old stuff anymore since I started flavoring it.

Everything gets a pinch of salt also

So far I have done:

Habanero (half a pepper per half pint  )
Jalapeno (also half a pepper per half pint)
Garlic
Chili Pepper (about 3 peppers)
Plain
Plain, but in water (otherwise no water added)
Lightly smoked
Lightly smoked with sweet onions added

[CedarPants]

Buddy of mine gave me some garlic and jalapeno canned tuna last year after a trip out of Ilwaco.  Good stuff 

[sirmissalot]

Garlic jalapeño would be worth a shot.

So far my favorite is the habanero, jalapeño and smoked is kind tied... Thinking of doing smoked jalapeño on the next go around, guess I better go catch some more!

[Kc_Kracker]

i have done it with jalapeno too but it seems to not get any flavor from it, garlic will last but didnt care for it a whole lot, usually i just do a pinch of salt, serious pepper as i love pepper on tuna, and as for canning them i pack the jar, fill it full of water (always 1/2" from the top of course) and 90 minutes at 110 and love it. i pretty much been living off fresh albacore the last few weeks lol 

also, i eat a ton of pickle on my tuna sammiches, i thought about trying some pickle IN the jars  ever try it? i cann both, so maybe together it would be amazing, or add dill weed?  ohhh the ideas! 

[sirmissalot]

A good friend of mine did dill last year and I wasn't too impressed. I also am not a huge fan of pickles with my tuna but that would be worth a shot as I know many people do like it.

You have to add a lot of jalepeno, as it gets a lot of the flavor and heat cooked out of it. Adding water to the tuna before canning makes it worse, so I do no water on the flavored stuff.

After years of just plain tuna, the flavored stuff sure makes the sandwiches a whole lot better.

[TONTO]

 Done the jalapeno, and the garlic, need to add more jalapeno next time or leave some seeds, just didn't have enough kick. I useualy add a couple drips of liquid smoke so even my plain isn't realy plain and an 1/8 tsp of salt. Last year I made up a case and half with Johnny's Seasoning, went through that pretty quick will have to do alot more of it this year. Johnny's has right at half the sodium of table salt, so instead of my useual 1/8 tsp of salt to the half pint I add 1/4tsp of Johnny's instead.
   I'll do some more expermenting this year, thinking chipoltee TUNA is sounding good, might even do some wasabi TUNA while I'm at it.

[Button Nubbs]

Ill do half a habanero per half pint of salmon that I can. A lot of the heat gets cooked out but it still has a nice zap. Soooo good.... Might be worth a try.

[BigD]

I put cracked peper in canned salmon, may be worth a try in tuna. if I remember 1/4 tsp for a 1/2 pint is what I used. This will be my first year canning tuna, I may try a few you mentioned.

[sirmissalot]

Yeah the habanero is one of my favorites, its pretty dang hot just not a lot of added flavor. I leave all the seeds in habanero and jalepeno

Johny's sounds interesting... may try that as well!

[Button Nubbs]

I also do a tbsp of sirachi per half pint. Soooo good also

[sirmissalot]

Ohhhhhhh  sirachi might be a winner!

[KillerBeee]

OK,
   Try this:

Chipotle in adobo. Found in cans.... For each half pint, or pint, add 1/2 to 1 whole pepper on top and can as usual. Some nice mild heat and a nice amount of smokiness.  For straight plain canning, I put less than 1/8th of a teaspoon of canning and pickling salt on top of raw tuna and nothing else.

Try it....You'll like it!

[ICEMAN]

I mince a whole bunch of vegetables and some cheese and toss into the tuna;

Minced very fine:

Carrot
Broccolli
Cauliflower
Celery
Onion
Cheddar or swiss chz

Pepper and mayo....

Great tunasalad sandwhich.

[quadrafire]

Dragging up an old thread.

Do you guys can Tuna fresh, or can they be frozen first then thawed and canned?

Just planning ahead. I have a trip planned  this summer and live on the east side

[NRA4LIFE]

All of what we canned this winter had been frozen.  Works fine.  A buddy of mine got them last fall.  If you get a pile of them it is nearly impossible to get them all canned when they are still fresh.

[quadrafire]

That's what I was thinking Gary. I was getting a bit worried about it honestly. Now I can relax a bit.

Thanks

[Stickerbush]

Is there concern for adding spices to the canning process that adds bacteria to it? I read that it can be an issue

[quadrafire]

I have heard that as well Sticker, but I don't know the answer.
I have done some with just salt, some with a garlic clove, some with garlic and a jalapeno slice. Haven't played with other spices.
Dang it is good stuff. I like just eating it out of the jar with crackers and cheese.

[ribka]

I put in 2 serranos or ghost peppers, cracked black pepper, kosher salt olive oil

Have tried fresh dill too

Turned out well

[7mmfan]

Just canned my first batch of tuna ever, first batch of anything ever for that matter. Turned out awesome!

I did a test batch of 4 different flavors to decide which I liked best. Unfortunately they all turned out so good I'm just going to have to do them all. Flavors as follows:

- 2 cloves garlic chopped in half/5-6 1" long pieces of sweet onion.
- 2 cloves garlic chopped in half/1 or 2 heads (not sure on the terminology for measuring fresh dill?) of fresh dill.
- 1/2 chipotle pepper in adobo sauce.
- 1 tsp Johnny's seasoning salt.

All were done in half pint jars with 3/4" or so of head space.
No added oil.
All but the Johnny's version got 1/2 tsp canning salt.
11# or so of pressure for 100 minutes.

[quadrafire]

Break out the cheese and crackers

I started canning last year with batch of tuna as well. I was nervous as a whore in church, but once you get the hang of it, no sweat!!

[7mmfan]

I did a lot of research before I dove in, and was surprised at how easy it was. very little prep, very simple recipes, just get the pressure/boil rate right and letr go. I'll definitely do more canning now.

[7mmfan]

Has anyone ever added little bits of bacon to their canned fish??? I was just thinking about dropping 3 or 4 chunks of the good costco bacon bits into a can to see what would happen. Any reason why that wouldn't be a good idea?

[TONTO]

 I useualy do 11#s for 110 minutes, 10 at 100min is whats called for but by that point ten more minutes can't hurt. Couldn't realy see bacon being a problem every thing in the jar is pretty thouroughly cooked and dead by then.

[kisfish]

tagging

[7mmfan]

FYI, the bacon bits added to the garlic/onion recipe I made... pretty spectacular.

[sneakyjake]

I like to put some of my favorite hot sauces in during canning.  Adds color and flavor.

[bowtechian]

I've done balsamic, white wine,& onion soup mix (dry) each one in a seperate batch & my friends love it as do I