Opened canned tuna on a black slab.
How To Safely Dehydrate Canned Tuna For A Small Snack
By Andra Picincu
Canned tuna has a long shelf life and makes a good snack for backpackers, but storing cans in your backpack is inconvenient. To make things simpler, dehydrate your canned tuna.
Dehydrating canned tuna before hitting the trails will remove most of the water while preserving its nutritional value, making it far easier to carry around with you.
When it comes to dehydrating 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 utensil to remove as much liquid as possible. Pat the tuna with a towel and break it into small pieces.
Preheat your dehydrator to 145 degrees Fahrenheit. Line the dehydrator trays with parchment paper and spread the tuna pieces evenly, being sure to leave space between them.
Place the trays in the dehydrator and set the timer for four to six hours. Drying time will vary based on the type of dehydrator, humidity levels, and the thickness of the tuna.
Check the fish every few hours to see if it’s fully dried. Once it’s dry and brittle with a crispy texture, place it into an airtight container and store it in a cool, dry place.
Dried tuna can last years if stored in proper conditions, so you can make a large batch and use it as needed. You can use it as is or rehydrate it in hot water for 10 minutes.