Near-death experiments in food

[majorhavoc]

Google says tuna ...

The only thing that may degrade is the taste. 

I feel like the tuna taste was still there. It's that the metallic taste was so overwhelming it made it pretty unpleasant. Not that I can't image a desperate scenario where I'd have no problem getting past that.

FWIW, I did eat the whole tuna sandwich 

[12_Gauge_Chimp]

Google says tuna ...

The only thing that may degrade is the taste. 

I feel like the tuna taste was still there. It's that the metallic taste was so overwhelming it made it pretty unpleasant. Not that I can't image a desperate scenario where I'd have no problem getting past that.

FWIW, I did eat the whole tuna sandwich 

I'm not a fan of tuna anyway, so I wouldn't notice an off taste to begin with.

[NT2C]

The rancid oil possibility did occur to me (after replying to you). Short of a food chemist providing an educated guess, it might take an 8+ year trial to settle which type of canned tuna is best for long term storage.

You know what else occured to me after my reply? I bet oil based tuna would taste better in the absence of mayo, and the drained oil could theoretically be used for cooking or even in an improvised oil lamp! That's an experiment I might have the patience to do ...

ETA: I agree the interior coating is supposed to prevent the food content from interacting with the metal. And I also agree that Bumblebee as a company seems like they'd have their canning technology and QC thoroughly sorted out. All I can think is that even that coating must have a finite shelf life. And that given enough time, water seems capable of penetrating anything.

I currently have tuna in water (canned), vegetable oil (canned), and olive oil (retort pouch), all at least 2 years past the best-by date, some stored in "less than optimal conditions" (e.g.: in a bucket in the back of my Jeep for at least 5 years), that I have consumed.