Most of us have a tin of the remarkably long-life fish in the cupboard – and you can do a lot more with it than mix it with mayo
When you think about it, tinned tuna is a miracle. The spoilage window for fresh oily fish is measured in days or even hours, but I bought a tin of tuna last week with a best before date of Christmas 2027. I wish I could guarantee I will still be good to go in seven years.
The original selling point of tinned tuna was its blandness – a less fishy alternative to sardines, it was marketed as tasting like chicken – which makes it a versatile, if not immediately inspiring ingredient. You can pay a little or a lot for tuna – anywhere from 59p to £10 a tin – and it will probably be in the form of steaks or flakes, packed in oil or brine; it may well come in a jar instead of a tin. Most recipes specify what type to use, but I wouldn’t sweat it. Tinned tuna is a culinary compromise, so just use what you have, unless it is the really expensive sort and you are saving it for a special occasion. Something is bound to come up in the next seven years.
