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.

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