HOME > Chowhound > Home Cooking >
What have you made lately? Tell us about it
TELL US

why drain tuna packed in olive oil, if the recipe calls for olive oil anyway?

u
uwsgrazer Jan 22, 2012 01:29 PM

I can cite at least one or two recipes that call for tuna packed in olive oil, drained. Then elsewhere the same recipe calls for extra-virgin olive oil as an ingredient in the dish. What's the point? Why not NOT drain the tuna and just reduce the amount of oil in the other part of the recipe? What am I missing?

  1. Upload a photo (10 MB limit)
Delete
  1. m
    magiesmom Jan 22, 2012 01:47 PM

    the oil the tuna was packed in will have a lot of tuna taste, and may be very low quality oil. If neither of these concern you, go for it.

    2 Replies
    1. re: magiesmom
      e
      emeats Jan 22, 2012 02:11 PM

      I completely agree - and I actually prefer the more intense tuna flavour I get from using the tuna oil. I used to bring salads to work with a tin of tuna in oil and a wedge of lemon - toss the whole thing together and you've got a simple vinaigrette!

      1. re: magiesmom
        Will Owen Jan 22, 2012 02:30 PM

        One reason I like to get the higher-end Spanish and Italian canned tuna is that the oil is good. I've made the mayonnaise dressing for vitello tonnato with oil from the tuna can + more fresh as needed, because I like my tonnato sauce to be nice and fishy. I also do what emeats does with tuna in my lunch salad, and with sardines as well, though strictly at home; even just eating sardines in a lunchroom, back when I was working where there was one, tended to drive people out of the room, so I gave it up.

      2. u
        uwsgrazer Jan 22, 2012 02:22 PM

        Thanks for the replies. That's kind of what I figured. Next time, I think I will probably try using the tuna oil and see how it comes out.

        1. goodhealthgourmet Jan 22, 2012 02:23 PM

          even the oil used in high-quality jarred tuna is usually a lower-quality non-virgin oil that's been refined and rendered completely odorless and flavorless. after sitting in there with the tuna it's usually pretty fishy, and it possesses none of the aroma or flavor characteristics you'll get from extra-virgin olive oil.

          that's not to say you *can't* use it in the recipe, it's just why many recipes call for you to replace it with a fresh, extra-virgin product when assembling/preparing the dish.

          2 Replies
          1. re: goodhealthgourmet
            u
            uwsgrazer Jan 22, 2012 02:44 PM

            Hhhmmm. Maybe I'll use some if not all of the tuna-packed oil. At a minimum, I won't work so hard to rid the tuna of absolutely all of its oil.

            1. re: uwsgrazer
              m
              magiesmom Jan 22, 2012 03:07 PM

              oh, there's no need to get rid of all of it. WHy not taste it and see what you think.

          2. visciole Jan 22, 2012 03:13 PM

            Because your cat will be very, very angry!

            1 Reply
            1. re: visciole
              goodhealthgourmet Jan 22, 2012 04:08 PM

              gotta be careful feeding it to the cat - in some of them, even small amounts of the oil can produce the same effect that humans experience after consuming castor oil or escolar...

            2. d
              darrentran87 Jan 22, 2012 03:16 PM

              I ALWAYS use the tuna oil.......

              3 Replies
              1. re: darrentran87
                z
                zzDan Jan 22, 2012 04:36 PM

                I always use the olive oil that anchovies are packed in. Usually on salad.

                1. re: zzDan
                  c
                  Cliocooks Jan 22, 2012 04:43 PM

                  What a good idea! i am very fond of anchovies. Why has it never occurred to me to use the oil they're packed in!

                  1. re: Cliocooks
                    z
                    zzDan Jan 22, 2012 11:18 PM

                    The only slight drawback is the anchovy oil is salty. But it all works for me :)

              2. Chemicalkinetics Jan 22, 2012 04:47 PM

                One reason is that the oil used to pack tuna is not necessary extra-virgin olive oil. Even if it was high quality extra-virgin olive oil, oil degrades over time (even it is sealed in can). On the other hand, I don't if it really matters this much. That will be personal, and you will decide.

                Show Hidden Posts