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Assemble the tomatoes. Place the hollowed tomatoes upright in a small baking dish or cast iron skillet. Spoon a small layer ...

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Then, use a spatula to press excess oil and water from the tuna and drain it well before using. The recipe below calls for 20 ounces of tuna. If desired, you may use packets instead of cans.

Even though I drained most of the oil, the tuna seemed to have a creamy texture and flaked easily. I chopped the celery into ¼-inch pieces, diced the green onions and dill, and added them to the ...

Canned tuna, especially an oil-packed one, should have a balanced richness, savory flavor, and firm but tender texture. It shouldn’t feel mushy in the mouth or taste too fishy.