Me, too. Have a furbaby to lick up the juice that squirts everywhereOriginally Posted by Up North
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Me, too. Have a furbaby to lick up the juice that squirts everywhere
Me, too!
I know what you mean. Maybe you could let it start and then stop it just so it has a drainage slit in the side. When it stops draining finish the opening. If you can stop those kind once they start. Sometimes I do that with a regular can opener just so the lid won't fall off.my can opener opens the can from the sides.it rolls the edges so you can't cut yourself on it..so no squishing down..
anyways..the tuna salad is made..and wonderful. i am going to see if they make a larger can strainer!
I just put mine in a regular strainer. The kind with the wire screen. I find this does a better job than squishing the lid.
open the can and then squash it down and drain
I open the can and use the lid but then I place the tuna on paper towels to get more liquid out cause I have a fussy hubby who hates soggy tuna after adding mayo. for sandwiches.......
I learned this technique from my SIL who was a caterer for 20 years.
I place a drinking glass into the sink; open tuna can and place upside with opened lid down onto the glass, and press down on the can until liquid drains out. I used to use the open can, squeeze until fingers hurt method, too, but there always seemed to be a little leftover liquid. The glass/sink method removes all the liquid. Whether you use canned tuna in oil or water, this method works great.
That's the way I do it too. I just open it 30 min early and let it drain. No squishing! Put it in the fridge if you want it to be cold.
I drain mine in a small colander. works for me Good Luck
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