how do you make can tuna?

Question

just wondering how you make can tuna or those crabmeat??

Answer 1

open up the can of tuna and drain the water or oil (whichever it is) very well. then add 1-2 tablespoons of good quality mayo.

you can spread it on bread or top it on a salad

Answer 2

Are you talking about 'tuna salad' or 'crab salad' made from 'canned' tuna or crab? I have a good 'recipe' for both of those ...
Dump the can into a bowl. Add 1/2 cup 'imitation sour cream' and some 'finely chopped' celery, and maybe some 'finely chopped' artichoke hearts ... you may also add things like chopped tomatoes and even a 'tiny bit' (less than a teaspoon) of 'hamburger relish' (if you are not on a 'low fat' diet ... relish is very 'salty' and so are the pickles it's made from) ... and you may 'serve it' on lettuce leaves with some 'toast' or rolls on the side, or you may put it between two slices of bread for a sandwich. Most people will tell you to use mayonnaise instead of the 'imitation sour cream' but there is so much 'fat and egg' in that compared to what's in the imitation sour cream, and the imitation stuff has a 'slightly tangy' taste ... or you could even use PLAIN yogurt if you don't want much 'fat' at all ... and it will taste WONDERFUL. I don't add any salt or pepper or spices to mine, but you may add pepper and some 'Italian seasoning' if you like those ... or you may sprinkle some sesame seeds (toasted or raw) on top ... it's 'fun to play with' this very basic 'salad' and you can 'come up' with many good recipes of your own once you have the 'basics' down ...

Answer 3

I don't understand your question. Are you asking for recipes or are you asking how the product is actually made? If you are asking for recipes I have a good one for canned tuna. Drain the tuna and add a tablespoon or two of Italian dressing (other dressings like vinegar and oil or vinagarette work well also), black pepper, and garlic salt to taste. You can also add cheese (I like either shredded swiss or feta cheese). This makes a great snack on it's own or on crusty bread or crackers.

Answer 4

Hmmm... I take tuna and combine it with celery, onions, mayo, a little shot of hot sauce, and some salt and pepper for a nice tuna salad. For canned crab, I mix it with some soft cream cheese, and add some baby shrimp, seafood sauce and put it in a casserole dish. I then sprinkle the top with marble cheese that's shredded and put in the oven to warm up and melt the cheese. Very good with crackers.

Answer 5

The flaky, red-edged faux crab in your seafood salad or California roll is most likely made of Alaska Pollock. Also called Walleye Pollock, Snow Cod, or Whiting, this fish is abundant in the Bering Sea near Alaska and can also be found along the central California coast and in the Sea of Japan. Pollock has a very mild flavor, making it ideal for the processing and artificial flavoring of imitation crab. While Pollock is the most common fish used to make fake crab, New Zealand Hoki is also used, and some Asian manufacturers use Southeast Asian fish like Golden Treadfin Bream and White Croaker.
The processing of imitation crabmeat begins with the skinning and boning of the fish. Then the meat is minced and rinsed, and the water is leached out. This creates a thick paste called surimi. The word means "minced fish" in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago. Surimi is commonly used in Japan to make a type of fish ball or cake called kamaboko. In 1975, a method for processing imitation crabmeat from surimi was invented in Japan, and in 1983, American companies started production.

Many ingredients are added to the surimi to give it a stable form, appealing texture, and crab-like flavor. Sugar, sorbitol, wheat or tapioca starch, egg whites, and vegetable or soybean oil can all help improve the form of the surimi. Natural and artificial crab flavorings are added, and some of these flavorings are made from real crab or from boiled shells. Carmine, caramel, paprika, and annatto extract are often used to make the crab's red, orange, or pink coloring. Imitation crab is cooked, which helps set the surimi and give it the final texture and appearance. Nutritionally speaking, surimi is not that different from real crab, although it is lower in cholesterol.

Answer 6

To make tuna or crab salad is different recipes. Tuna is
generally with small amount of garlic, here is the mixing ingredients: 1 small clovegarlic
1 tablespoon of celery leaf
2 tablespoons of celery, radish leaf, lettuce root
2 tablespoons of mayonnaise per small can
1 small can of tuna
add 1 teaspoon of other spices, or salad dressings
to taste.

for crab all these ingredients, using instead of
mayonaise wasabe lite and ranch dressing
again 1 teaspoon of seasons according to taste

several alternate ingredients, shredded cheese, olives,
carrot stick, ginger root

Answer 7

Tuna fish salad:

1 can tuna fish (drained)

2 table spoons mayonaise (Miracle whip is the best)

1 table spoon sweet relish

toasted bread sliced (up to 4, this will make about two good sized sandwiches)

Lettuce to finish

Cheese to finish

Tomato to finish

Crab salad:

2 cups loose imitation (or real) crabmeat

3-4 tables spoons miracle whip (or real mayonnaise works well too) - to taste

1 small pinch garlic salt

1 table spoon sliced small white onions

hope that helps :)

Answer 8

for canned tuna, I add mayo and sometimes relish or corn

I add the crabmeat to alfredo sauce and serve with pasta

Answer 9

make a tuna noodle casserole.

1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Answer 10

Do you mean "how do yuu prepare it?" or how is it put into those cans? You may prepare it anyway youwish, including eating it right out of the can. They get it into the cans by cutting it up, putting it into the cans, sealing the cans then cooking it. YBIC