How To Safely Dehydrate Canned Tuna For A Light Snack

Canned tuna is a favorite snack among backpackers due to its long shelf life. Plus, it packs a hefty nutritional punch. A 5.8-ounce can of light tuna in water has roughly 140 calories and more than 32 grams of protein, plus large amounts of iron, selenium, phosphorus, zinc, niacin, and vitamin D. It also boasts 175% of the recommended daily intake of vitamin B12, a nutrient that regulates energy metabolism. However, cramming a bunch of tuna cans into your backpack is anything but convenient. One solution is to dehydrate tuna before hitting the trails.

The dehydration process removes most of the water from food and preserves its nutritional value while extending its shelf life. Therefore, dehydrated tuna is significantly lighter than canned tuna varieties, making it ideal for long hiking trips. And if you're not a hiker, you can sprinkle it over salads and cooked meals or rehydrate it by adding water and then use it in sandwiches, wraps, or pasta dishes.

Most foods can be dehydrated safely at home, as long as you follow some basic rules. When it comes to canned tuna, your best bet is to use solid tuna packed in water. Oil-packed varieties are higher in fat and, thereby, may go rancid faster. First, drain the can of tuna by gently pressing its contents with a spoon or fork to remove as much liquid as possible. Pat the fish with a kitchen towel and then break it into small pieces. This will help it dry more evenly and quickly.

Next, preheat your dehydrator to 145 degrees Fahrenheit. Line the dehydrator trays with parchment paper and spread the tuna pieces evenly, leaving space between them so the air can circulate freely. Place the trays in the dehydrator and set the timer for four to six hours. The drying time will vary based on the thickness of the tuna flakes, humidity levels, and the type of dehydrator used.

Check the fish every few hours to see if it's fully dried. Dehydrated tuna should be dry and brittle to the touch, with a crispy texture. Once it's ready, transfer it to airtight containers or ziplock bags and store it in a cool, dry place. Alternatively, store it along with oxygen absorbers in mason jars or vacuum-seal it to extend its shelf-life. Note that you can also dehydrate canned tuna in the oven, but it might get too dry and lose flavor.

Dried tuna can last for years if stored in proper conditions, so you can make a large batch and use it as needed. "Once it's dehydrated, it's fairly safe as long as you don't add water," research microbiologist Cathy Moir told ABC Everyday. "The whole purpose of dehydrating is to remove water so microbes don't grow," she added.

As far as cooking goes, you can use dried tuna as is or rehydrate it in hot water for at least 10 minutes. (You might also want to try these surefire ways to rehydrate pretty much any dried food.) Next, add the tuna to soups and broths, mix it into salads, or spread it on bread. Another option is to serve it with rice or use it in omelets and casseroles. If you're craving stuffed peppers, fill them with a mixture of quinoa, tuna, veggies, and spices.

When you're short on time, sprinkle dried tuna over homemade pizza, vegetable salads, rice bowls, or scrambled eggs. You can also enjoy it as a snack for a midday pick-me-up or blend it into hummus, cream cheese, or yogurt-based dips. Its texture is similar to that of jerky, but the flavor is milder and less salty.