CookingSAMUKICHI -Japan food studio-STOP Ruining Canned Tuna ❌ Do THIS for Amazingly Delicious Tuna Every Time! ✅ | Japanese Chef
STOP Ruining Canned Tuna ❌ Do THIS for Amazingly Delicious Tuna Every Time! ✅ | Japanese Chef
Long-form8:51
Published Jun 5, 2026, 1:22 AM · 4mo ago
SAMUKICHI -Japan food studio-
438K subscribers · median 326K views
Hands only · confirmed$Likely
Views
331,937
+249 views/hour
Likes
4.2K
1.3% of views
Comments
133
0.04% of views
Checked every 24 h while the video is this age · last check 7h ago · next in 974 min. YouTube itself updates public counts with a short delay.
Views / hour now
249
measured 7h ago
Peak views / hour
249
7h ago
Avg views / day
2.5K
since upload
First 24 hours
—
not tracked from upload
vs channel median
1.0×
Rank in channel
#10
of 20 tracked
Engagement
1.3%
likes + comments / views
Est. ad revenue
$1,328–$2,987
lifetime, $4–9 RPM
Views over time
0 readings · line: total views · bars: views gained per hour
Live tracking started
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Description
Stop ruining canned tuna.
In this video, a Japanese chef shows how to make canned tuna juicy, flavorful, and never dry or bland again.
With a few simple techniques-like proper oil control, heat timing, and flavor balance-you can completely upgrade canned tuna.
You'll also learn 3 easy recipes:
・Tuna Egg (soft and fluffy)
・Tuna Tomato Garlic Toast
・Soy Sauce Tuna Fried Rice
Simple methods. Big flavor difference.
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■Recipes (Ingredients)
1. Tuna Egg (1 Serving)
canned tuna: 30g
eggs: 2 (mixed with 10g mayonnaise)
butter: 5g
black pepper: to taste
ketchup: garnish (optional)
green beans: garnish
2. Tuna Tomato Garlic Toast (1 Serving)
bread: 1 slices
canned tuna: 20g
tomato: 6 thin slices (about 1/2 medium tomato)
mayonnaise: 10g
garlic: 1/3 clove (grated)
lemon juice: a small squeeze
3. Soy Sauce Tuna Fried Rice (1 Serving)
cooked rice: 200g
canned tuna: 1 can (70g, with oil)
garlic: 1 clove
soy sauce: a small splash
green onion: for garnish
black pepper: to taste
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🔽 Chapters 🔽
[00:00] Intro
[00:47] Step 1:Flavor Retention (For oil-packed tuna)
[01:29] Step 2:Heat Control
[02:14] Step 3:Taste Balance
[02:55] Step 4:Temperature Balance
[03:42] Recipe 1:Tuna & Egg
[05:06] Recipe 2:Tuna Tomato Garlic Toast
[06:43] Recipe 3:Tuna Soy Sauce Fried Rice
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【SAMUKICHI's Kitchen Tools】
• Sakai Takayuki: Nakiri Knife (For Vegetables)
Hocho Knife (Official Site): https://bit.ly/4oPkrPZ
• Sakai Takayuki: Gyuto Knife (Japanese Chef Knife)
Hocho Knife (Official Site): https://bit.ly/46rFPUG
Amazon: https://amzn.to/4cFBG0h
• Sakai Takayuki: Petty Knife
Hocho Knife (Official Site): https://bit.ly/46rFfpY
Amazon: https://amzn.to/4jIzdo9
・Kurosaki Yu: Santoku Knife
Hocho Knife (Official Site): https://bit.ly/437pouf
• Oigen: Nambu Cast Iron Frying Pan
Amazon: https://amzn.to/4mE6ZfJ
• Fujinos: Stainless Steel Fryi
Tags
canned tunatuna cantuna recipeseasy tuna recipescooking hackscooking mistakesstop ruining tunajapanese chefsamukichituna eggtuna fried ricetuna toasthow to cook tunahow to make canned tuna taste bettercooking tips
Details
- Published
- Jun 5, 2026, 1:22 AM
- Length
- 8:51 (531 s)
- Format
- Long-form
- Category
- —
- Audio language
- —
- Quality
- —
- Captions
- —
- Made for kids
- —
- Licensed content
- —
- Video ID
- LWa4RVPltBw
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