Hej,
I just got this from the supermarket and i was wondering how it should be eaten. Is it cooked tuna? Is it ready to eat? If it is in water, why doesn't it go bad?

Most importantly, is there a Swedish way to eat this? What are your favorite, affordable brands of tinned fish?

by StrangeHovercraft804

49 comments

  1. It’s cooked and preserved through high temperature canning.

    You could make a tonfiskröra.

  2. yes its ready to eat so i usally use that stuff in a salad or pasta dish. prefer the mackerel in tomato sauce though since its pretty good on just some knäckebröd when your in hurry and cant curry.

  3. No cooking needed afaik.

    There are ones with oil in them as well I would think, but I don’t like having to buy those kinds, as the oil get messy when disposing with the container.

    Btw, no idea how long such canned food would last. In norway, there are rules or something I think that prevent stores from stocking items with date stamps going way into the future, so limited to maximum two year expiration dates into the future. I don’t have a reference for this though, just something I am sure I’ve read about someplace some time ago.

  4. Mix it up with some japanese soy sauce, red onion, mayyo and sriracha sauce. Put it on a sandwich and enjoy.

  6. I eat this almost daily. There is the one with wayer and the one with sunfloweroil.

    For the sunflower oil, put it in a sallad, or a pasta sallad with pesto or gräddfil. Or both.

    For the water one, pour out all the water and use the lid to squeeze out the rest. Then take mayo, dijonmustard, chopped red onion, chopped cornichons and mix it and put it on a sandwich. This is a recipe from a cafe I worked at when I was a teenager.

  7. It’s just regular tuna, very common in Europe. Ready to eat, you already got good suggestions.

  8. Main thing is that you need to mix it with something fatty, otherwise it will be dry and tasteless.

    So for example you could mix it with 50/50 mayo/creme fraiche, S&P and something to provide a bit of bite and acidity (for example chopping up something like pickles or capers or red onion and parsley). This can then be used as filling for a baked potato, a tuna wrap/sandwich or in a salad.

  12. Ungskarlsröra ( Bachelors goo) : 1 tin of tuna drained, 1 egg cooked and diced, 1 tablespoon diced onion and as much mayo needed to make a wetsalad / goo. Season with salt and pepper and eat it on knäckebröd or a fralla.

  13. Just like any other tuna except…the cooked parts. Listen you’re not weird if you don’t like it. It’s not like one of those things swedes are supposed to like

  14. Personally I would eat it as is with some pasta and ketchup, you’d have to take into account that I’m a bit of chef. On lazy day I would accompany the tuna with a slice of bread, maybe even butter the bread. If I were to swedify a dish of tonfisk I would combine it with the first consumable Swedish product I could think of. That would be caviar. Good luck soldier

  16. Check out the classic Italian ”Vitello Tonnato”

    You make a veal steak and the a tuna mayo sauce. Super good and usel tuna!

  17. Onion, garlic, vegetable broth, tomato sauce, heat it then pour in the tuna without the oil in it

  20. Whatever you do; open it within a sound proof barrier. Cats can identify the sound of a tuna can from miles away. So if you are not ready to be adopted by ten cats you have to be careful or you might end up as property of some random Swedish cat.

  21. Straight from the can,
    mixed and heated along with spaghetti or pasta and some shredded leek.
    mixed with chopped eggs and mayo on some bread

  23. Right at this moment I’m omw to the store to buy one of these bad boys for lunch. So good, especially with cottage cheese or sourcream (I don’t like mayo)

  24. The most important thing to consider with canned tuna… make sure you get “tonfisk i bitar”.
    Otherwise you get pretty much mashed tuna, not as good, or even nasty

  26. It’s ready to eat straight from the can.
    I mix mine with some cream or mayo and use as spread for sandwiches, but you can add it to anything really

  27. I use the one with oil, 1 package of crushed tomatoes preferably with garlic, 200 grams of rice. Cook the rice add all and sprinkle with salt.
    This can carry you for a couple of hours.

  28. It’s already cooked. Grab a fork and eat away, mix it into a salad, put it on a sandwich, etc.

    You can, of course, also put it on a pizza if you’re weird, or put it in a sauce or something — it can be reheated just fine — but it’s already cooked so you cannot cook it.

  29. Spicy tuna. Mix it with creme fraiche + mayonnaise + sriracha + sesame oil + soy or fish sauce. Add fried onions and garlic. Top with Eat over rice with mango and soy beans.

  30. It’s cooked tuna.

    It’s ready to eat.

    Because it’s pasteurized.

    No.

    Abba.

  31. Mayo, siracha and some greens, slap it on a sandwich or a wrap

  32. i absolutely despise seafood (except for skagen that shit is amazing)
    But especially tuna, my dad loves it though and he usually takes the stuff right from the can and puts it on toasted bread or if hes feeling fancy he makes “tonfisk röra” (google for recepies as everyone seems to have a different way to make it)

    I guess if you like fish it’s probably good? dont know though (but do try skagen on buttered white bread toast with some juice from lemon and a sprinke of fresh dill)

  33. I prefer to put it into a fryingpan and make it dry, then it tastes like meat.

  35. Better yet, get one with oil in it, put a paper towel on it so it soaks up the oil and light it then up, instant warm snack.

  36. It’s cooked and ready to eat as people has said, my favourite way of eating canned tuna is with baked potato. The key to a perfect bake potato is not doing it the Swedish way, skip the foil, if you bake it in foil you will get a steamed potato instead rub the potato in some oil and salt, prick it and 180c in oven directly at the oven rack for an hour until soft when you poke it with a fork. Make a tuna spread, for one can of tuna: 1 dl créme fraîche, 1 dl mayonaise, half chopped red onion, half a dl of chopped pickled cucumber like smörgåsgurka, 1 teaspoon of Dijon mustard, taste with salt and pepper, drain the tuna and mix it in with all of that.

  37. Salad with parsley, apples, tomatoes, cucumber and some lemon juice with a click of gräddfil on top of that. Tasty as hell in a pitabröd.

  38. Boil pasta, cook som onion, garlic and tomate paste in oil, then 2 cans of these just to heat it up, mix with pasta y bon apetit

  41. I usually eat it with rice or pasta.
    Dump the contents (except the water) in a pan on low heat, add sourcream, corn from a can, white pepper, salt and other stuff that you might like. Bring up to medium heat and let simmer for like 5 mins. Enjoy!
    It’s my go-to feelgood meal.

  42. It’s cooked so its fine to eat from the tin, it doesnt go bad because its canned which kills all the bacteria and fungi and microorganisms and makes it so no new nasty stuff can get in.

  44. Ooooh I STRONGLY RECOMMEND;
    Mix it with about equal amount of mayonnaise, add Lao gan ma Chili crisp to taste, (common in Swedish stores right now, I recommend adding like a tablespoon) add some fish sauce or Worcestershire sauce to taste.
    Serve it as a thick spread on a toast with some spring onions on top. Could also be eaten with pasta or other carbs.

  45. Take a tortilla, put on some tomato sauce, oregano, tuna and cheese, and you’ve got a Svensson pizza!

  46. Tuna Melt, capers, red onion, celery, mayo, tomato and cheddar on toast. Serve with pickles!

  47. Step 1. Open the can

    Step 2. Empty can over other food

    Step 3. Eat

    No need to cook, but you really should combine it with other things. I generally remove the water from it and add to a salad; but anything is possible.

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