We don’t pay attention to things like bread, butter, and eggs because they are always in the kitchen. The humble can of tuna belongs at the top of this list. There are always a few cans hidden in the back of a cabinet, no matter whose kitchen it is.
We keep it around for those days when we just cant muster up the energy to cook. Every time, it dutifully complies, providing us with an easy and tasty meal. Its true, tuna has come through for us more times than we can count. The fact that we don’t always treat it with the respect it deserves hurts us, and we’re sure you don’t either. Well, no longer. Starting right now, lets treat canned tuna better. Step one? Reading this article and learning some mistakes youre making with canned tuna. We give you buying and storing tips as well as recipe ideas that will change the way you think about this classic kitchen item.
Tuna is one of my favorite proteins to cook with. It’s affordable versatile and packed with nutrients like protein, vitamin D, selenium, and omega-3 fatty acids. However, there’s nothing worse than excitedly grabbing a fresh tuna steak or cracking open a can, only to get hit with an unpleasant sour taste when I go to eat it. If you’ve ever experienced this, you know how disappointing it can be.
In this article, I’ll walk through the common causes behind sour tasting tuna, signs that your tuna has gone bad, tips for choosing and storing fresh tuna properly, and best practices for cooking tuna to avoid a sour flavor. Follow these tips and you’ll be able to enjoy delicious, fresh-tasting tuna every time.
What Causes A Sour Taste in Tuna?
There are a few reasons why your tuna may have a sour or “off” flavor:
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Spoilage – Like any meat tuna is perishable and can spoil quickly if not stored properly. Eating spoiled fish is not only unappetizing but it can also make you sick.
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Oxidation – When tuna is exposed to air, oxidation occurs which causes the fats in the fish to break down more rapidly. This affects the flavor.
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Bacterial growth – Bacteria like lactobacillus can grow on the tuna if it’s not correctly chilled, causing it to spoil faster and develop a sour taste.
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Histamine poisoning – Some bacteria present in tuna produce histamine as tuna deteriorates. High levels of histamine in the fish lead to an unpleasant taste.
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Mishandling – Rough handling, improper thawing, and unsanitary preparation practices can all cause tuna to spoil prematurely and taste sour or rancid.
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Overcooking – Cooking tuna for too long dries it out, concentrated flavors, and can make it taste more sour or acidic.
The most common reasons tuna develops a sour flavor are improper storage, bacterial growth, or histamine production during spoilage. Following proper handling and cooking methods helps prevent this.
How To Tell if Your Tuna Has Gone Bad
Because tuna is so perishable, it’s important to know how to spot signs of spoilage. Here are a few ways to tell if your tuna has gone bad and is unsafe to eat:
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Discoloration – Fresh tuna ranges from pink to deep red. Brown or gray streaks mean it’s spoiled.
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Dull, slimy flesh – The flesh should look glossy, moist and firm. Sliminess indicates spoilage.
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Rancid odor – Fresh tuna has a mild scent. A sour, ammonia-like, or really fishy odor means toss it.
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Soft texture – Press your finger into the flesh. It should spring back and not leave an indentation.
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Expired sell-by date – Fresh tuna lasts only 1-2 days after purchasing. Don’t eat it if the date has passed.
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Broken or bulging packaging – Damage to vacuum sealed pouches or cans can indicate contamination.
When in doubt, remember it’s better to be safe than sorry. If your tuna has any odd colors, textures, or smells – don’t risk eating it.
Choosing Fresh Tuna to Avoid a Sour Flavor
Since tuna quality can deteriorate quickly after catch, start with the highest quality fresh fish possible:
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Buy sushi-grade tuna – It has been handled and frozen properly to kill parasites and prolong shelf life.
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Shop from busy seafood counters – High turnover means the tuna is fresher.
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Look for sheen and firm texture – Signs of quality tuna are glossy flesh and meat that springs back when pressed.
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Avoid discoloration or dry spots – Uniform color with no brown spots indicates freshness.
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Smell it – Fresh tuna has an ocean-like smell, not fishy or sour.
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Get tuna steaks at least 1-1.5 inches thick – So they don’t overcook on the grill before the interior is done.
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Buy frozen – This locks in freshness at the peak of quality. Thaw in the fridge before using.
Choosing sushi-grade or flash frozen tuna helps avoid any unpleasant sour or bitter flavors from the start.
Storing Tuna Properly to Maintain Freshness
Once you’ve selected fresh, high-quality tuna, proper storage is key to prevent spoilage and sour flavors. Here are some storage tips:
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Keep tuna chilled at all times – Store fresh tuna on ice or in the coldest part of the fridge.
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Use tuna within 1-2 days of purchasing – It has a short shelf life so meal prep quickly.
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Freeze for longer storage – Freeze fresh tuna in an airtight bag for 2-3 months max.
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Thaw frozen tuna in the fridge – Do not thaw at room temp to prevent bacteria growth.
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Keep canned tuna in a cool, dry pantry – Avoid temperature extremes. Use within 3 years and don’t keep for more than 1 year after opening.
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Store cooked tuna in an airtight container in the fridge – Eat within 3-4 days to prevent spoilage.
Proper, consistent chilling preserves freshness and prevents sour tuna. Follow the sell-by dates and don’t take chances with questionable tuna.
Cooking Methods to Avoid a Sour Tuna Taste
Even the freshest tuna can take on a sour taste if cooked incorrectly. Here are some tips for tuna prep and cooking:
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Thaw frozen tuna safely in the fridge – Don’t thaw at room temperature.
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Marinate tuna before cooking – A marinade adds flavor and moisture.
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Cook tuna quickly over high heat – Searing helps lock in moisture.
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Don’t overcook! – Cook rare to medium-rare to prevent dry, sour tuna.
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Let tuna rest before serving – This allows juices to distribute evenly.
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Balance strong flavors – Acid, sweetness, or fat helps mellow bitterness.
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Clean cooking surface thoroughly – Eliminate cross-contamination from other foods.
Proper thawing, marinating, a hot sear, and not overcooking are key to delicious, fresh-tasting tuna. I love a soy-ginger marinade or a rub with brown sugar and spices before a quick sear.
Enjoy Delicious, Never Sour Tuna
Not adding enough ingredients
We get it—you’re making tuna salad because you want a filling meal that doesn’t require a lot of chopping or boiling. But if you have a little more energy on days like those, spice up your tuna salad for lunch by adding some things. Theyre nothing fancy, but they take your tired sandwich and turn it into something wow-worthy.
A squeeze of fresh lemon juice is an easy starting point. Fresh citrus does double duty when it comes to improving canned tuna. It not only makes it taste better, but it also balances out some of the saltiness that tuna is known for. Hot sauce is another way to inject some life into your fish. It’s clear that it’s spicy, but many kinds also have vinegar in them, which gives them just the right amount of tanginess. Were also big fans of adding soy sauce to tuna salad. Adding just a few teaspoons gives your canned tuna a burst of umami goodness.
Only using mayonnaise as a binder
The only thing that really holds flaky fish together is mayonnaise, which goes well with canned tuna like peanut butter and jelly. There are many different kinds of mayo, but they all have one thing in common: they will change the taste of your tuna salad completely.
Kewpie mayonnaise, a popular Japanese condiment made with egg yolks, gives your tuna salad a satisfying touch of umami richness. On top of that, it contains rice or apple cider vinegar, ingredients that provide a pleasant tang. Looking for a lighter mix-in with more substance? Then consider using Greek yogurt in place of mayonnaise. Greek yogurt has a similar flavor and consistency to mayo, but it has more protein, making it an easy substitute. Tzatziki is another Greek-inspired mayo swap that provides creaminess and crunch. Travel a bit father for Middle Eastern-inspired tuna salad made with hummus or labneh, a creamy yogurt cheese similar to Greek yogurt.
One of the best things about tuna is how cheap it is, but what if we told you that spending a few dollars more per can would make your eating experience a lot better? Gourmet canned tuna starts at $3 per can and goes up from there. That price tag alone might make you want to run back to your StarKist, but hear us out.
Gourmet tuna brands like Ortiz, Genova, and Scout have tuna that is thicker, tastier, and tastes better than most grocery store tuna. Oftentimes, the fish is marinated or oil-packed, leading to a moister, more complex tuna-tasting experience. Along with better flavors, many of these gourmet brands do something that cheaper brands don’t: they care about the environment. As an example, Ortizs tuna is pole-and-line-caught. This method has been used for hundreds of years and takes longer, but it doesn’t hurt many other fish.
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FAQ
How do you know if tuna has gone bad?
Why is tuna sour?
Why does my canned tuna taste bad?
What should raw tuna taste like?
Why does my food taste sour when I smoke?
It’s a protective response to the nicotine and heat you’re breathing into your mouth when you smoke, says Dr. Bertolini. Bacteria can get stuck in those hairs and change the way food tastes. When you don’t drink enough liquid, your mouth produces less saliva. The reason this may be an issue that causes a sour taste?
What causes a sour taste?
The sour taste can be due to a dry tongue caused by dehydration and inadequate intake of water. The other reasons are poor oral hygiene, not brushing the teeth properly, smoking, and increased age. Taking certain medications and cancer therapy also causes a sour taste. Acidity and gastroesophageal reflux disease also lead to a sour taste. Certain infections, fever, and sickness are also the causes of sour taste.
Why is my canned tuna rusting?
These holes are relatively tiny and you may not even really be able to see them. It’s better not to take the chance. If you notice your canned tuna showing signs of corrosion, it means that air and possible even moisture are able to get to the food in the can and you should throw it out.
Does canned tuna smell bad?
However, tuna is a form of fish and therefore has a fishy smell. If you’ve eaten very much canned tuna, you’re probably somewhat familiar with how it typically smells when you open the can. A good way to determine whether your tuna is bad is to take a good whiff of it. You will most likely catch an off odor as soon as you open the can.