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That works, I usually just use a good pinch of salt and a pan of smoke prior to canning. Just enough to give it a bit of flavor, but not so much you can't make a sandwich, tuna melt or tuna salad with it.

Other times I smoke it more like salmon, then can it. Try it a couple of different ways. Its all good and will all get eaten.

The thing is the heat and time of canning cooks the bajeezus out of it no matter what. Additional ingredients, cooking and salt curing or smoke curing is not needed, its just for flavor and texture.

Salt will kinda dry it out a bit much.

Haven't seen any home canned tuna that didn't eat good.
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