Dave’s Chicken of the Sea

Trying something new and canning my own tuna.

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Did you try adding a little liquid smoke to one jar?

This batch I want to compare to store bought can tuna. I also have a secret need for the tuna oil that I’ll be draining off. Next batch will have more spices and smoke if the results warrant another batch.

Keep us updated on how it comes out. I would also try this recipe with it.

Ingredients
o 2 can of tuna, white meat in water
o 2 Jalapeño not seeded, stems removed
o 8 ounces of Philidelphia Cream Cheese
o Mayo
o Green onions
o Garlic

Directions
1. Dice up the Jalapeño pretty good.
2. Poke holes into tin foil with a grilling fork.
3. Take the cans of tuna, drain, and spread it on tin foil. Then spread the Jalapeños on top of the tuna. Smoke for 30 minutes at 220 degrees, add 30 min for another rack (don’t go over 2 racks).
4. Take out allow to cool
5. Mix with Philidelphia Cream Cheese. Thin it with a little mayo, chop up some green onions for taste and flavor, garlic to taste. Mix it really well.
6. Put in the fridge for a couple of hours to let flavors combine.
7. Serve with Ritz type crackers or Frito Scoops, or piece of anything

I did 2 batches and they turned out very different. The first batch I used olive oil and the second batch I used light olive oil. The second batch looks real dark and I’m wondering if the oil burned?