Raise your hand if you’ve spent years doing this:
Pop open a can of tuna.
Let the oil swirl down the drain.
Press the lid to squeeze out every last drop.
Then toss the tin into the recycling bin like a responsible adult.
I used to be one of those people — proud of my clean tuna, drier-than-dry tuna salad, and zero-waste guilt.
Until one day…
I stumbled across a comment thread that changed everything:
“Don’t drain the oil — it’s liquid gold.”
At first, I laughed.
Then I read more.
People were drizzling it over beans.
Making vinaigrettes with it.
Tossing pasta in it like it was some kind of secret ingredient.
So I stopped.
I stared at that golden puddle in the can.
And I wondered:
Have I been throwing away flavor all these years?
Turns out…
Yes.
Let’s explore why tuna oil is worth saving — and how to make the most of it.
🧪 What You’re Throwing Away – More Than Just Grease:
