I have been trying to find uses for some cans of tuna left standing in my freezer. I can’t think of dining on them. It would be against my core belief.
I note your reservations and let me assure you pole caught any wild albacore tuna packed in San Diego is as good as tuna floating in brine on this side of the Pacific. I speak from experience. I have seen cans of tuna going on a slow boat to China still sending the Chinese chefs ga- ga.
You have hit upon a goldmine in your freezer. You will come to no grief if you want to go for some salad to celebrate your discovery.
I enclose a recipe if you want to try tuna.
Recipe for spaghetti with canned tuna
Spread cans of tuna neatly in a row on the table while you pour little oil in a skillet over medium heat. Mix in garlic, parsley, and lemon peel. Add 2 teaspoon Sherry vinegar and let not the mix too long in the heat. In a plate spread the mix and add cubes of cheese (soft Gouda cheese, preferably) with Kalamata olives.
As soon as spaghetti is ready gently spread the garlic, cheese mix evenly across and arrange lemon peel across. Top the dish with breadcrumbs and herbs.
Spaghetti may be the main dish but cans of tuna in front of you is what gives you the oomph.
After a delicious treat put the cans of tuna (unopened) away. Just to make the Ginger meeow a little sharper.
(Sorry: chef Chris Cosentino of Incanto in San Francisco and Andrew Knowlton,Bon Appetit magazine)