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Canned tuna before the oil vs after... which is better for cheap meals?
I tried a little experiment last month with two cans of the same brand of tuna. One I drained the oil out completely before mixing into my pasta, the other I kept the oil in and just stirred it all together. The drained one came out super dry and I had to add extra mayo and salt to make it taste like anything. The one with the oil was way richer and I only needed a little pepper and some dried herbs from my pantry. But my roommate says the oil makes it too greasy and adds calories for no reason. So which side do you fall on for a 5 minute meal? Do you drain your canned fish or leave the oil in for flavor?
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skyler_kim151h agoMost Upvoted
OH come ON you're really gonna DRY out your tuna like that?! I'm with @wesley_grant33 on this one, we're not out here counting calories we're trying to EAT. That oil is liquid gold, it's already seasoned and adds so much depth to a cheap meal. I do the same with sardines too, just dump the whole tin into my bowl with some rice and soy sauce, takes like 2 minutes. Your roommate clearly hasn't tried it the oil way or they'd shut up about the grease. Keep that oil in, it's the only thing saving canned tuna from being cat food texture.
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