Reference:
Extract from The French Kitchen, Written by Joanne Harris and Fran Warde. NSW Australia: Transworld Publishers, 2002.

Amazon eBay: Cooking with Canned Tuna (packed in water) Tuna is a nutritious source of protein, iron, and niacin. Because it is already cooked, it can be eaten right out of the can or used to make your favorite tuna dishes. A serving of tuna is 2 to 3 ounces. A 12-ounce can will make about four servings. How to store it For best taste, store unopened cans of tuna in a cool, dry place until they are ready to be used. Once opened, store unused tuna in a covered dish in the refrigerator. Use it within 3 days. Tuna Macaroni Casserole (makes 4 to 6 servings) What you need 12-ounce can tuna, drained 2 10¾-ounce cans cream of mushroom soup 1 cup frozen green peas (if you like) black pepper (to taste) 2 cups cooked macaroni How to make it 1. Wash your hands; make sure your cooking area is clean. 2. In a medium bowl, mix the tuna, soup, peas, pepper and macaroni. 3. Spoon the mixture into a 9- by 13-inch baking dish. 4. Bake it at 350 degrees F for 30 to 35 minutes. Let it stand for about 10 minutes before serving. Note: You can also use 2 cups of cooked rice instead of macaroni. Quick Tuna Spread (makes 4 servings, ½ cup each) What you need 12-ounce can of tuna, drained ? cup mayonnaise-type salad dressing 3 tablespoons sweet pickle relish or chopped dill pickles 3 tablespoons chopped onion (if you like) black pepper (to taste) How to make it 1. Wash your hands; make sure your cooking area is clean. 2. Mix together all the ingredients and chill it. 3. Serve it on whole-wheat bread for a quick and easy sandwich or on crackers for a delicious snack. Tuna-Mac Surprise (makes 6 servings) What you need 7¼-ounce box macaroni and cheese dinner *milk and margarine to make the macaroni and cheese ½ cup milk 12 ounces canned tuna in water, drained 10¾-ounce can cream of mushroom soup *Follow the directions on the package of the macaroni and cheese dinner. How to make it 1. Wash your hands; make sure your cooking area is clean. 2. Make the macaroni and cheese according to the directions on the package. 3. Add the milk, tuna, and soup. Mix well and continue to cook until heated throughout. Note: For added nutrition, add 1 cup thawed frozen chopped broccoli. Preparing and Canning: Tuna1 Tuna may be canned either precooked or raw. Precooking removes most of the strong-flavored oils. The strong flavor of dark tuna flesh affects the delicate flavor of white flesh. Many people prefer not to can dark flesh. It may be used as pet food. Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned tuna. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat. Procedure: Keep tuna on ice until ready to can. Remove viscera and wash fish well in cold water. Allow blood to drain from stomach cavity. Place fish belly down on a rack or metal tray in the bottom of a large baking pan. Cut tuna in half crosswise, if necessary. Precook fish by baking at 250°F for 2-1/2 to 4 hours (depending on size) or at 350°F for 1 hour. The fish may also be cooked in a steamer for 2 to 4 hours. If a thermometer is used, cook to a 165 degree to 175 degree F internal temperature. Refrigerate cooked fish overnight to firm the meat. Peel off the skin with a knife, removing blood vessels and any discolored flesh. Cut meat away from bones; cut out and discard all bones, fin bases, and dark flesh. Quarter. Cut quarters crosswise into lengths suitable for half-pint or pint jars. Fill into jars, pressing down gently to make a solid pack. Tuna may be packed in water or oil, whichever is preferred. Add water or oil to jars, leaving 1-inch headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt per pint, if desired. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.