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-
SAMUKICHI -Japan food studio-
438K subscribers · median 326K views
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.

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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

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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. -------------------------------------------------- ■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 -------------------------------------------------- 🔽 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 -------------------------------------------------- 【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

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