freezing canned tuna

AnneAugust 8, 2001

Thanks for all the tips about the price book, I've got it worked out now.

Here's my new question:

I have recently discovered the joys of albacore tuna vs regular tuna in a tuna salad. I probably wouldn't notice it so much in a casserole but in a tuna salad, wow, big difference!

Unfortunately, albacore tuna is ALOT more expensive than regular. BUT I just went to my local Costco and they have these humongous cans of Albacore tuna (66.5 oz!!!). If I buy in bulk like that, the price per unit is the same as for the regular tuna.

My problem is - what on earth do I do with that much tuna? I would like to make some salad and then a few casseroles (not too many casseroles on my list as I try to limit pasta and rice). Mainly, I would like to know if tuna freezes? Once I have opened this huge can, how can I store the remaining tuna until I want to use it.

BTW, I really appreciate this site. I'm a single working woman, no kids, and I don't know much about cooking but I'm game to learn! Thanks.

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mamabirdx5_netzero_net

Cooked meats, chicken, and turkey freezes well. I would assume that canned tuna would be fine. Why don't you check it out by freezing some? Sounds like a fine idea to prevent wastage and save a little money at the same time. I'd do it!

    Bookmark   August 9, 2001 at 12:06PM
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annepv_rocketmail_com

Mixed reports on the success of freezing it though. One chef says "Canned fish that has been frozen breaks down and becomes flabby and limp when thawed" but there's a lady on the Cooking forum who does it.
So I'll just have to check it out for myself. I'm going to give it a shot this weekend. I'll let you know how it goes.

    Bookmark   August 9, 2001 at 1:24PM
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booya_palacenet_net

Found this info on the Starkist Tuna site. Hope it helps.

http://www.starkist.com/food/servingtips/freezing.html

Here is a link that might be useful: Freezing tuna

    Bookmark   August 11, 2001 at 6:07PM
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mequiteaguy_aol_com

Just a suggestion for all that extra tuna. Tuna is an excellent healthy optional ingredient for almost any tomato based recipe, expecially pasta sauces and tomato base veggie soups. Since the tuna is already cooked and frozen, I'd add it in the last ten minutes to heat thru, but avoid long cooking.

Also try this version of tuna salad. I know this will sound very strange, but it is low fat and delicious if you like bananas. Take a good look at island cuisines that often combine fruit and fish....

Curried Tuna Salad

Mix in a bowl:
1 Tbsp mayonaise
Curry powder to taste
Optional: garlic powder,dried onion flakes to taste

Mash:
ripe bananas (spotted, not black) into seasoned mayonaise mixture, until well mixed and smooth

Add:
Drained Tuna

Delicious stuffed into chilled tomatoes for summer

Most tuna salad recipes brighten considerably with the addition of a little dill.

    Bookmark   September 2, 2001 at 7:39AM
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booya_palacenet_net

W,
Thanks for the recipe! What are the measurements for the bananas and the tuna?

TIA,
Holly in WI

    Bookmark   September 2, 2001 at 12:20PM
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