Tuna and mayo are very commonly paired together and are a great way to add flavor and texture to your tuna, particularly if it’s out of a can of brine.
Tuna often arrives canned and already cooked and is often paired with mayonnaise to make a simple and tasty dish that goes well with pasta and bread.
If you want to try heating your tuna mayonnaise there isn’t a precise method to abide by, but there are a few tips you should be aware of to make sure you don’t ruin the taste or texture of your lunch!
The first thing to note is that canned tuna often doesn’t pose a safety concern due to the fact it is treated and can even be cooked before it is canned to reduce the risk of bacteria. Tuna being canned with brine also reduces this risk and also adds a delicious salty flavor to the tuna.
There aren’t any major concerns about heating canned tuna to any temperature, however, a lot of heat may dry out your tuna and make it flaky. If you like the sound of flaky tuna then you can cook it as much as you please (it actually makes an excellent pizza topping in this format!)
The only risk caused by heating up tuna fish comes with opening the tin and leaving the tuna exposed to the air and any other bacteria that may be able to find their way into the meat.
The longer any foodstuff remains exposed, the greater the risk of some sort of contamination taking place. This can occur with any food, be it raw, canned cooked, or fresh.
Ultimately you want to reduce this risk as much as possible, so make sure to always keep your food sealed in its can or whatever other container it has arrived in to reduce the risk of contamination.
As long as you observe this rule you should be able to enjoy tuna with mayo warm or cold, whatever your preference!