Simple tuna recipe is a quick and easy recipe that involves canned tuna. I’m sure that many of you have your own version in preparing “Ginisang Tuna”. This is one of my favorite versions because it has the feel and taste of a tuna dish that I’ve always wanted.
There is nothing fancy about this tuna recipe. I used the regular canned tuna that you can easily get in the grocery. It doesn’t matter if you buy the plain ones or ones that have been soaked in water or oil. Spicy tuna will do, if you like your dish spicy. However, make sure that you don’t get the one’s labeled adobo, afritada, etc.
French’s fried onion is a brand of fried onion product that can be purchased in the grocery. Note that I do not get anything from including the actual product brand in the ingredient list. I’m listing the brand because I think it’s the best one for this recipe. That will make your dish crisp, and it will also help the dish taste better.
You can eat Sauteed tuna flakes with fried garlic rice, steamed white rice, with bread, or soda crackers.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!.
Whether you’re making tuna salad, tuna melts or just eating it straight from the can properly flaked tuna makes all the difference. Flaking tuna transforms it from chunky and dense to feathery and light, allowing flavors to permeate and sauces to coat.
With a few simple techniques, you can learn how to break down tuna into delicate, uniform flakes in no time. In this comprehensive guide, we’ll cover everything from the best tools to use to special tricks for flaking tuna like a seasoned pro.
Why Flake Tuna?
Canned tuna often comes in large, dense chunks that aren’t ideal for many dishes. Flaking it helps to:
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Soften and separate the meat so it blends easily with mayo, dressings etc.
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Allow flavors to penetrate throughout.
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Create a smooth, even texture instead of bites of chunky tuna.
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Enable it to bind well and hold a shape, like in tuna cakes or croquettes.
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Make an evenly incorporated salad, rather than bits of tuna in mayo.
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Give a more pleasant, feathered mouthfeel versus dense chunks.
So don’t skip this simple step—perfectly flaked tuna makes for flawless tuna salads, melts, casseroles, and more!
Tuna Flaking Tools
While you can use a fork, there are better tools that will give you more control and faster results:
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Spoon (best option): The broad, flat surface area of a spoon is perfect for pressing and crushing tuna into flakes. Use the back/underside for maximum efficiency.
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Potato masher: The wire or slotted surface mashes up tuna nicely.
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Pastry cutter: The thin wires effectively break up and separate tuna chunks.
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Food processor: For very quick flaking, pulse tuna in a food processor until desired consistency.
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Fork: In a pinch, a fork will get the job done, but it takes more effort and time.
Prepping Tuna for Flaking
To make your life easier, be sure to:
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Drain and rinse the tuna: Drain off all excess liquid from the can or pouch. Rinsing removes excess oil, brine, and “tinny” flavors.
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Remove large chunks: If there are any very large chunks, break these up into smaller pieces first with your fingers or a fork.
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Add any liquid ingredients: Mix in mayo, dressing, or other wet ingredients before flaking, so you can flake and blend in one step.
How to Flake Tuna Like a Pro
Here is a simple step-by-step guide to flawlessly flake tuna:
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Drain and rinse the tuna, then place it in a mixing bowl. Remove any very large chunks.
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Add liquid ingredients like mayonnaise, mustard, lemon juice, salad dressing, etc. Start with a tablespoon or two per 6 oz can.
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Mash and crush the tuna and liquids with the back of a spoon, pressing and dragging to separate into flakes.
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Continue flaking until the tuna is shredded into small, feathery pieces and fully blended with liquids.
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Check consistency and flavor. Flake any remaining chunks. Add more liquid ingredients if needed. Season with salt, pepper, herbs, etc.
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Enjoy your flawlessly flaked tuna! Use it in salads, sandwiches, melts, crackers, and more.
Troubleshooting Flaky Tuna
If you’re having issues getting perfectly flaked tuna, try these tips:
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Use a spoon or masher instead of a fork for quicker flaking.
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Add more mayo or liquid to help break up dense tuna.
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Make sure tuna is well-chilled; cold tuna flakes more easily.
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Drain and rinse thoroughly to remove excess liquid and oil.
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Break up any large chunks first before flaking.
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Work in small batches if needed to prevent mashing into a paste.
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Flake gently and scrape the bowl to avoid overmixing.
Storing Flaked Tuna
Properly stored, flaked tuna will last 4-5 days in the fridge. To maximize freshness:
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Store tuna salad in an airtight container, smoothing the top to limit air exposure.
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Cover and chill any leftover flaked tuna.
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Place tuna in the coldest part of the fridge, ideally the bottom shelf.
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Use chilled leftovers within 3-4 days for peak quality.
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Avoid freezing previously flaked tuna, as it damages the delicate texture.
Get Creative with Flaked Tuna
The uses for deliciously flaked tuna are endless! Here are just a few delicious ways to put it to use:
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Tuna salad: Mix with mayo, mustard, celery, onion, herbs, etc. Use in sandwiches or on top of greens.
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Tuna melts: Top crackers or bread with flaked tuna and cheese, then broil until melted and bubbly.
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Tuna cakes: Bind with eggs and breadcrumbs, shape into patties, and pan-fry.
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Tuna casserole: Toss with pasta, peas, cream sauce, and crushed potato chips or breadcrumbs.
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Tuna dip: Blend with cream cheese, Greek yogurt, lemon, and seasonings. Serve with crackers or veggies.
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** Lettuce wraps**: Stuff large lettuce leaves with flaked tuna mixed with avocado, carrot, onion, and dressing.
With perfectly flaked tuna, the possibilities are endless! Use these tips to elevation your tuna game.
Chunk or Flake Tuna?
FAQ
What does it mean to flake tuna?
How do you drain and flake tuna?
How to shred canned tuna?
What is the difference between flaked tuna and chunk tuna?
What can I eat with tuna flakes?
You can eat Sauteed tuna flakes with fried garlic rice, steamed white rice, with bread, or soda crackers. Try this Simple Tuna Recipe. Let me know what you think. Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations! Heat the oil in a pan.
What are the benefits of tinned tuna?
Food is considered a good source of protein and unsaturated fats, such as omega-3, in addition to iron and zinc. Omega-3 is an essential fat for the proper functioning of the body. It helps, for example, to lower cholesterol and triglyceride levels and to control blood sugar. Omega-3 is still a powerful ally in brain cell renewal, that is, it helps in the fight against degenerative diseases and even in memory. The best option is to preserve it in water, as it concentrates a greater amount of nutrients from the fish, such as omega-3 itself, and does not have soy oil added.
How long does white flake tuna last?
Add itd to your meal prep rotation. It refrigerates well, makes plenty of servings, and lasts for up to 5 days! White flake tuna – White flake tuna will be easier to mix with the other ingredients since it isn’t in large chunks. You can use both the packets of tuna and cans of tuna.
How do you make a tuna melt?
For each melt, top a slice of bread with one-third of the tuna mixture, spreading it evenly all the way to the edges. Lay a slice of cheese on top, then another slice of bread. Butter the top of the bread with 1/2 tablespoon butter. (If cooking in a panini press or the air fryer, go ahead and butter the other side of the melt too.)