Thread Number: 76132
/ Tag: Recipes, Cooking Accessories
Once in a while, I like canned tuna
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|Post# 999674   7/8/2018 at 02:31 by Maytagbear (N.E. Ohio)  || |
Has anyone had any experience with canned chicken? Chicken of the land.
I don't always want to have tuna, because Rosa del Gata always demands some human tuna.......... I always give her a flatware (as opposed to measuring) teaspoonful every time.....
I now have trouble getting to the market as often as I would like...and my fridge's freezer is not very big.
Also...... the NO SALT ADDED canned vegetables taste much more like fresh or frozen than the canned vegetables with salt.
|Post# 999705 , Reply# 1   7/8/2018 at 12:58 by mrsalvo (New Braunfels Texas)  || |
I like canned tuna. Like to make a good tuna casserole with some chopped veggies in it (fresh mushrooms, celery, onion, bell pepper)low fat pasta added and of course low sodium mushroom soup.
Also like a really good tuna salad in the summer. I usually keep tuna, after dish is made, for about 4 days in the fridge but no longer than that. My salad is made with 2 chopped hard boiled eggs, celery, onion, bell pepper, sweet pickles, black olives, anything that would give it a lot of flavor and stocked in the pantry. Usually use 2 cans of tuna packed in spring water, drained. Like the salad sandwich with Lay's potato chips and a cold drink. It's a good cheap meal, one of my favorites. Love cold foods in the summer.
|Post# 999707 , Reply# 2   7/8/2018 at 14:03 by RP2813 (The Big Blue Bubble)  || |
I've had canned chicken before. Not the giant can, but the tuna sized can. That's quite enough of it, IMO.
Consider the consistency of canned tuna compared to fresh, then apply it to chicken and you'll have an idea of what you're in for. I like chicken too much to eat the canned type.
The reverse is true re: how I feel about tuna. I consider seared ahi as the surest way to achieve complete disappointment when paying for a meal at a restaurant. Fool me once, shame on you applies here. Canned tuna, OTOH, is satisfying in or on a salad, or mixed up with items of your choice for a sandwich.
Dave's mom worked in a tuna processing facility in San Pedro/Long Beach when she was < 20 or so. To this day, now in her mid-90s, she has never allowed tuna in her house. Not because she's seen the process, but because she smelled it, day in and day out.
|Post# 999717 , Reply# 3   7/8/2018 at 15:21 by bendix5 (Central Point, Oregon)  || |
We use Kirklands (Costco) brand of canned chicken. It comes in 12.5 oz cans. You can get under a name brand in your grocery store. I make chicken salad with it.
Chicken, onion, celery, dill pickles, pepper, and mayo. Chop and mix to your own liking,. Also, we will use it for emergency when there isn't enough to make a meal if kids drop in. It takes the place of tuna in casserole or in cold pasta salad.
It is good to have on hand. We like to keep tuna around as well. You can come up with lots of different dishes and it is a economical way to keep protein in the house.
|Post# 999718 , Reply# 4   7/8/2018 at 15:26 by foraloysius (Leeuwarden, the Netherlands)  || |
|Post# 999721 , Reply# 5   7/8/2018 at 15:45 by Ultramatic (New York City)  || |
|Post# 999722 , Reply# 6   7/8/2018 at 16:40 by ea56 (Sonoma Co.,CA)  || |
Many years ago I heard Julia Child say that you should always buy tuna packed in oil, not water, as it has a better flavor, and I find it to be true. I always buy soild pack white tuna in oil. I find that its becoming more difficult to find oil packed tuna, and I have to look at the cans carefully, because the water packed is often in the spot labled oil packed.
Iím very particular about tuna, and will never order it out. I want the tuna salad to be freshly prepared, with well drained oil packed, white tuna. I use two small cans well draianed, with about 2 1/2 tbs Best Foods Mayonnaise, 2 tbs sweet pickle relish, 1 tsp. yellow mustard, 2 stalks finely diced celery, and a generous amount of ground black pepper, mix well. This makes 3 good sized sandwiches, 1 1/2 sands for each of us for a nice quick dinner. And I always lightly butter the bottom slice of Orowheat sandwich bread, mayo on the top slice and some nice crisp Romaine lettuce. The butter keeps the bread from getting soggy, something my Mom always did.
Macaroni and Cheese with Tuna
For a quick hot dinner, prepare a white sauce with:
1 cup milk
2 tbls butter
2 tbls. flour
1/4 tsp salt
A good dash of black pepper
Boil 1 cup of uncooked small elbow macaroni, drain well
The cooked macaroni
1 small can well drained oil packed white tuna
1/2 cup shredded cheddar cheese
3 finely sliced green onions
Mix well and serve. Makes two generous servings for dinner.
I make the white sauce in the Microwave, while Iím boiling the macaroni. I can make this in about 15 mins. And its really delicious and very inexpensive. Something that you can prepare with what you have on hand in the pantry. If I donít have green onions, or you donít like them, use about 1/2 to 3/4 frozen peas, lightly cooked.
And Iím with Ralph about the canned chicken. I used it 40 years ago for Chicken Salad sandwiches and it wasnít bad. But a few months ago I bought some and made Chicken Salad sandwiches, it wasnít as good as a remembered it to be in 1978.
This post was last edited 07/08/2018 at 18:19
|Post# 999734 , Reply# 7   7/8/2018 at 18:47 by norgeway (mocksville n c )  || |
Pickles, celery, a little onion and Dukes mayo, salt and pepper
|Post# 999845 , Reply# 8   7/9/2018 at 17:07 by CircleW (NE Cincinnati OH area)  || |
I've used Hormel canned chicken several times for chicken salad. I've also often used the Hormel canned smoked ham, and it's what I usually use to make ham salad.
|Post# 999886 , Reply# 9   7/10/2018 at 03:08 by mrboilwash (Munich,Germany)  || |
I like tuna but won`t eat it too often because of its mercury content.
Canned chicken I discovered in the US. Absolutely love it ! Along with some bottled ranch dressing it makes a quick an easy sandwich.
Unfortunately both cannot be had here and with TTIP on ice it`ll stay a very rare treat.
When my folks had relatives from Canada visiting, they brought some canned salmon and showed us how to make a simple spread with real mayonnaise and some lemon juice. I almost forgot how good it was, but reading this thread freshened up my memory.
|Post# 999960 , Reply# 10   7/10/2018 at 22:19 by DADoES (TX,†U.S. of A.)  || |
|Post# 999969 , Reply# 11   7/10/2018 at 23:45 by cuffs054 (MONTICELLO, GA)  || |
CircleW, how do you make your ham salad?
|Post# 1000006 , Reply# 12   7/11/2018 at 10:42 by RevvinKevin (Southern California)  || |
I have not tried either of these, but here are a couple recipes I found online.
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Total Time 20 mins - Makes 10 servings
1 1/2 pounds boneless ham leftover or purchased thick slab, trimmed of fat and diced*
1 hard-boiled egg
1 stalk celery roughly chopped
2 teaspoons finely chopped onion
3 teaspoons sweet pickle relish
3/4 cup mayonnaise
1 tablespoon prepared yellow, Dijon or whole grain mustard
Put the ham, egg, celery and onion into a food processor (season with a bit of black pepper). Pulse (short, quick pulses) 20-25 times to mince. Combine remaining ingredients into a separate bowl. Then stir in minced ham mixture. Cover and chill for several hours.
*Recipe Note: You should end up with 3 cups ground ham after minced in the food processor.
= = = = = = =
HERBY HAM SALAD
Makes about 3 cups
1 lb. chopped cooked ham (a good smoked ham)
½ c. mayonnaise
½ c. sweet pickle relish, drained with a slotted spoon
1 T. Dijon mustard
1 green onion, minced
2 T. minced yellow onion
2 T. minced red bell pepper
2 T. minced celery
2 T. minced fresh parsley
2 T. minced fresh chives
1 T. minced fresh dill (use more if you really like dill)
A pinch to ¼ tsp. cayenne (depending how hot you want it)
kosher salt and freshly ground black pepper, to taste
Using a food processer, pulse the chopped ham until you have very small pieces. Take care to not over-process. Transfer ham to a medium bowl and add the rest of the ingredients, folding to combine. Serve chilled.
|Post# 1000031 , Reply# 13   7/11/2018 at 16:08 by CircleW (NE Cincinnati OH area)  || |
My ham salad is quick and easy. I just mix a couple tablespoons of mayo with a tablespoon of Sechler's Sweet Pickle Relish and a small amount (about 1/2 tsp.) of McCormick's Caribbean Jerk Seasoning. I add that to the shredded canned ham and refrigerate for about a half hour.
|Post# 1000070 , Reply# 14   7/12/2018 at 00:22 by robbinsandmyers (Hamden CT)  || |