question for cooks or chef's

[Mayfriday0529]

What is the best way to take all the juice out of Tuna to make Tuna Salad?

 

[swimscubasteve]

Cut the lid off the can all the way and squeze it down real hard.

 

[Mayfriday0529]

Originally posted by: swimscubasteve
Cut the lid off the can all the way and squeze it down real hard.

oh i did that first but that still leaves juice... i though i seen like this cloth baggies they sell and you can just squeeze it to take the juice out of items.

 

[swimscubasteve]

Yeah, I guess you could use cheesecloth or a ricer with a small die but that sort of removes some of the convenience from the equation.

What is wrong with a minuscule amount of juice?

 

[Mayfriday0529]

Originally posted by: swimscubasteve
Yeah, I guess you could use cheesecloth or a ricer with a small die but that sort of removes some of the convenience from the equation.

What is wrong with a minuscule amount of juice?

it becomes a mush once you add the other items, instead tuna salad is better slightly dry

 

[jadinolf]

Originally posted by: swimscubasteve
Cut the lid off the can all the way and squeze it down real hard.

That's what I do.

 

[xSauronx]

if you really really really must have it entirely dry, after darining it you could set it on a tea towel for 20 minutes to soak up the extra moisture, or just pat it dry with a couple of towels

or drain it in a sieve for a while, or set it spread out on a cookie sheet in a warm oven (say, 200 or 250f) for 10 or 15 minutes to dry it out, assuming its tuna packed in water, and not oil

 

[thechinesehero]

definitely put it in a cheese cloth then twist out all the extra juice

 

[Fritzo]

Originally posted by: swimscubasteve
Cut the lid off the can all the way and squeze it down real hard.

This is what I do, but if it's in oil, I like to put it in a sieve and rinse water over it, otherwise it's too "fishy" tasting.