So does anybody . . .

[big-all]

i fully agree to using all the contents indeed used to get tuna in oil and do exactly the same but the amount off oil was far in excess to the amount off cooking i would do as i batched cooked so to avoid oil being thrown down the drain as a contributor to the "clag" in the sewers indeed i stopped using any fats or spreads about 20 years on my sandwiches as the combination off salad cream sauce or other condiments was healthier as a lubricant on bread
i do have a 1L bottle off oil for frying but give it away after about 8 months with only 25% used to save wasting it
once everything is caramelized with about 3 drops off oil, you add water to deglaze the pan and release all that flavour and stop the sticking

 

[Ihavenojob]

We use tuna in brine from Lidl, they had a special bulk buy offer, probably worked out at less than 30p for a 145g tin. I like it mixed with finely chopped onion and mayo in a pitta bread.

 

[JohnD]

If I have leftover cooking oil or fat, I pour it onto kitchen roll in a can.

It is ok to bin, but very useful as a firelighter in a barbie. No taint of paraffin.

If you leave it in the garden, foxes will eat it.

You can also pour it over oats to make balls for the winter birds

 

[ReganAndCarter]

We use tuna in brine from Lidl, they had a special bulk buy offer, probably worked out at less than 30p for a 145g tin. I like it mixed with finely chopped onion and mayo in a pitta bread.

I like to mix tuna with a little hummus and some finely chopped red pepper. Then put some on a bed of shredded lettuce in a wrap.