Something smells fishy — and its definitely that tuna sandwich you packed for lunch. Because of the smell that comes out of the can as soon as you open it, canned tuna is not for everyone. Even though the smell isn’t great, the food is very versatile and can be used in salads, seafood pastas, and even homemade mac and cheese. Nadia Munno, a TikTok user who says she loves pasta, said that the smell of canned tuna can be fixed with one easy step.
During a private interview with Tasting Table to talk about her upcoming trip to the South Beach Wine Since the social media star is from Rome, she usually serves the fish with a puttanesca sauce, which is made of anchovies, olives, garlic, chili flakes, tomatoes, and capers. “If you’re a little turned off by the smell of tuna, you can kill it right away,” she said. “And the best part is that it only takes a minute.”
Canned tuna is one of the quickest protein sources you can add to salads, sandwiches, pasta dishes and more But that distinct “fishy” flavor can be unappealing, especially for picky eaters or those less fond of seafood.
Luckily with a few easy tricks you can remove that overpowering fishy taste from canned tuna and make it more mild and enjoyable. Read on to learn simple methods using ingredients you likely have on hand.
Why Does Canned Tuna Have a Strong Fishy Flavor?
The fishy taste in canned tuna comes from trimethylamine oxide, organic compounds found naturally in seafood. When tuna is cooked, these compounds break down into trimethylamine, which gives off that distinct fishy odor and flavor.
Canning and packaging the tuna concentrates these compounds, increasing the fishiness you taste when you open a can. Higher fat varieties like tuna packed in oil tend to taste more fishy compared to water-packed.
While some enjoy the robust seafood flavor of canned tuna it can be off-putting if too strong. Next we’ll explore handy tricks to counteract this fishiness.
Method 1: Use Acidic Ingredients
Ingredients with an acidic pH help reduce the fishy compounds that give tuna its characteristic taste. Try adding a splash of one of these acidic ingredients to your tuna:
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Lemon or lime juice – The citric acid cuts through fishy flavors nicely.
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Vinegar – White and red wine vinegars work well. Rice vinegar adds mild acidity.
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Tomatoes – Fresh or canned diced tomatoes or sauce lend a tasty acidity.
Once mixed in, let the tuna marinate for 10-15 minutes for the acidic ingredients to work their magic before adding to dishes.
Method 2: Sprinkle in Sweetener
counterintuitive, but a small amount of sugar or sweetener can also suppress fishy flavors in tuna by chemically reacting with the trimethylamine.
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White sugar – Just 1/2 to 1 teaspoon sugar per can makes a surprisingly big difference.
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Honey – Using a teaspoon of honey adds a touch of sweetness.
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Maple syrup – Mix in a tiny splash to round out the flavors.
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Fruit juice – Pineapple, apple, or orange juice contribute natural sweetness.
The sweetness balances out the fishy notes, making canned tuna more universally palatable.
Method 3: Use Dairy Products
Dairy products like milk, cream, and yogurt contain caseins that bind with fishy compounds to mask unpleasant flavors.
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Plain yogurt – Add 2-3 tablespoons per can for a tasty tang.
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Milk – Stir in 1-2 tablespoons milk to mellow tuna.
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Cream cheese/sour cream – Just a spoonful is enough to remove fishiness.
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Cheddar cheese – Grate a little cheddar into tuna for a flavor boost.
Not only do dairy products make tuna creamier, they also remarkably reduce the fishy taste.
Method 4: Crunch on Onion or Cucumber
Onions and cucumbers contain sulfur compounds that react with the fishy-causing amines in tuna to form new neutralized compounds without the unpleasant fish flavor.
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Finely dice some onions and cucumbers and stir them into your tuna. Let marinate briefly.
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Alternatively, serve crunchy fresh onions and cucumbers alongside dishes containing tuna to neutralize the fishiness as you eat it.
Harness the natural fishy-fighting power of fresh alliums and cucumber for tamer tasting tuna.
Method 5: Use Umami-Rich Ingredients
Boosting savory umami flavors balances and masks the fishiness in canned tuna:
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Worcestershire sauce – Adds depth along with a touch of vinegar.
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Soy sauce – A few dashes balances and rounds out the flavors.
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Mushrooms – Chopped mushrooms lend pleasant earthiness.
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Anchovy paste – Seems counterintuitive but a tiny bit actually reduces fishiness.
Give your tuna an umami punch to make other flavors pop while downplaying the fishy notes.
Serving Ideas for More Pleasant Canned Tuna Dishes
Once you’ve removed the unpleasant fishy taste, enjoy your canned tuna in these recipes:
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Tuna salad sandwiches with mayo, lemon juice, celery, and onion
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Tuna melts with cheese on English muffins
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Tuna pasta bakes with tomatoes, olives, and zesty seasonings
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Tuna poke bowls with avocado and crunchy vegetables
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Tuna casseroles loaded with veggies and cream sauce
With the fishy flavor tamed, canned tuna becomes an endlessly versatile ingredient. Get creative with these recipes!
Storing Canned Tuna
To retain freshness, store opened canned tuna:
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In an airtight container in the fridge for up to 4 days
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In a resealable freezer bag in the freezer for 2-3 months
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In the original can topped with plastic wrap for no more than 4 days
Proper storage keeps your tuna tasting best and avoids food waste.
With a few simple tricks like adding acidity, sweetness, creaminess, and umami, you can enjoy canned tuna without the unpleasant fishy flavor turning you off. Turn tuna into a pantry staple you’re excited to use!
FOOD HACK!! How to remove the fishy smell from canned tuna!!
FAQ
How do you make canned tuna less fishy?
Why does canned tuna taste so fishy?