Ethan Clarke
Canned tuna is a popular, inexpensive, and convenient source of protein, vitamins, and omega-3 fatty acids. It is also one of the longest-lasting food items in your cupboard, with a shelf life of 3-5 years. However, it can be off-putting when it doesn't taste right. So, why does my tuna taste like plastic? Well, there are several reasons this could be happening. Firstly, it could be due to improper storage, such as exposure to light, heat, or humidity, which can cause premature spoilage and a metallic taste. Secondly, it might be because of the type of tuna; some varieties, like albacore, are milder in flavor, while others, like yellowfin, have a stronger taste. Additionally, the manufacturing process and expiration date can impact the quality over time. Finally, it could be a result of individual taste preferences and expectations, as some people may associate the taste of canned tuna with the idea of tuna in general, while others prefer the taste of fresh tuna.
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What You'll Learn
Tuna steaks should be cooked rare to medium-rare
Tuna steaks are cut from the loin of the fish, which is identifiable by its even, translucent pink or red colour with little fat. Once cooked, it tends to become dry, similar to canned tuna. To avoid this, it is recommended to cook tuna steaks rare to medium-rare, ensuring the inside remains tender and succulent.
Tuna cooks very quickly, usually just 1-2 minutes per side for a standard 1-inch thick steak. The goal is to sear the exterior while keeping the interior rare or medium-rare, which should remain pink or reddish in the centre. A meat thermometer is highly recommended as tuna can go from perfectly rare inside to medium in 30 seconds. To achieve a good sear, high heat is essential. A cast-iron pan with a light coating of high smoke-point oil works well. Preheat your pan or grill to a high temperature, usually around 400-450°F (200-230°C).
While tuna steaks are safe to eat raw if they are sushi-grade, non-sushi grade tuna is generally considered safe to eat blue-rare. However, it is important to note that there is some risk of parasites, even if the tuna has been deep-frozen. To minimise the risk of foodborne illness, it is important to keep the tuna chilled until cooking.
Tuna steaks are best served at a tepid temperature. If served hot, the temperature difference between the outside and inside can be jarring. They pair well with fresh sauces like Salsa Verde, Sauce Vierge, or Mexican salsa.
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Canned tuna is Albacore, which tastes different from fresh tuna
While there could be several reasons why your tuna tastes like plastic, one of the reasons could be that canned tuna is predominantly Albacore, which tastes different from fresh tuna.
Canned tuna is usually made from Albacore tuna, a species that is abundant and easy to catch, making it more affordable. On the other hand, fresh tuna used for steaks and sushi is typically Bluefin tuna, which is larger, rarer, and more expensive. Bluefin tuna is considered superior in terms of flavour and fat content, but it requires precise temperature control and refrigeration during transport, adding to the cost. Fresh tuna is also more perishable, resulting in higher waste and increased prices.
Albacore tuna, commonly found in cans, has a distinct flavour and remains tender even when overcooked. However, it is not recommended for tuna steaks due to its lower quality. In contrast, Bluefin tuna, the variety typically used for steaks and sushi, is known for its dark red flesh and a combination of lean and fatty meat. While it offers an excellent taste and texture for raw preparations, overcooking Bluefin tuna can result in a stringy and tough texture, negatively impacting the dining experience.
The difference in taste between canned and fresh tuna can also be attributed to cooking methods. Canned tuna is typically fully cooked, while tuna steaks are ideally grilled to a medium-rare level, resembling a nice Filet Mignon. Overcooking fresh tuna can lead to a dry and less palatable dish, which may explain why some people prefer the taste of canned tuna.
Additionally, the quality of the tuna plays a role in its taste. Fresh tuna should be carefully sourced, and it is recommended to inquire about the fish's origin and catch date. Opting for reliable fishmongers can ensure the tuna is fresh and properly handled. Canned tuna, on the other hand, undergoes preservation processes that contribute to its longer shelf life but may also impact its flavour.
In summary, the difference in taste between canned and fresh tuna arises from the species used, cooking methods, preservation processes, and quality of the fish. While Albacore tuna in cans offers convenience and affordability, fresh Bluefin tuna provides a superior flavour and texture when prepared correctly.
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Tuna left in an open container can taste metallic
To prevent your tuna from tasting metallic, it is important to store it properly. Canned tuna should be stored in a cool, dry area, such as a pantry or cabinet with closing doors. It is also important to avoid exposing the tuna to direct sunlight or heat, as this can degrade its quality.
Another reason tuna may taste metallic is due to the presence of the bloodline, a dark strip of flesh found near the spine that contains strong-tasting compounds. This can be avoided by purchasing tuna that has had the bloodline removed or by removing it yourself before cooking.
It is worth noting that while a metallic taste may be unpleasant, it is not necessarily an indication of spoilage. However, if the tuna exhibits other signs of spoilage, such as an off odour or colour changes, it should be discarded.
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Tuna can be tainted by light, heat, and humidity
Tuna is a popular choice for a quick and tasty meal. However, if not properly stored, it can be tainted and even become unsafe to eat.
Light, heat, and humidity are the main factors that can cause tuna to degrade. Light exposure can accelerate the corrosion process, resulting in a metallic taste or, worse, the growth of harmful bacteria. Heat is also dangerous to canned tuna, as it causes premature spoilage, especially when stored above 100 degrees Fahrenheit. Humidity can cause similar issues, as moisture can encourage the growth of bacteria and mould, which can quickly ruin your tuna.
Tuna should be stored in a cool, dry, dark place, such as a pantry or cabinet, and always out of direct sunlight. It is best to keep it in a sealable container, and if you can't manage that, at least cover the can with plastic wrap.
Other signs that your tuna has gone bad include an off smell, discolouration, or a strange taste. If you are suspicious, it is always best to throw it out, as spoiled tuna can cause health issues.
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The dark strip of flesh near the spine can taste metallic
Tuna steaks are considered a great culinary delight, but they can be easily overcooked, which can ruin their flavour. One of the reasons why your tuna may taste like plastic could be that you have overcooked it. Another reason could be that the dark strip of flesh near the spine, also known as the bloodline, has not been trimmed away.
The bloodline is a dark red strip of flesh that runs along the spine of the tuna. It is perfectly safe to consume and is packed with nutrients such as Omega-3 fatty acids, vitamin B-12, vitamin D, and selenium. However, it has a very strong taste that some people find unappealing. The bloodline contains high levels of myoglobin, which gives red meat its reddish hue, and this can result in a metallic or fishy aftertaste.
Chefs usually remove the bloodline to ensure a cleaner, milder flavour and a smoother, more enjoyable dining experience. By trimming away the bloodline, chefs can bring out the best qualities of the tuna. However, some chefs believe that throwing away the bloodline is wasting one of the best parts of the fish. With the right preparation, it can be quite delicious. For example, Chef Niki Nakayama recommends soaking the bloodline in water for a few days, marinating it, and then grilling it.
If you are cooking tuna at home and are unsure about the bloodline, it is generally recommended to trim it away carefully without cutting into the main meat. This will help ensure that your tuna steak has a milder flavour and a smoother texture.
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