How to improve my Lemon Pepper Tuna? I am a tuna fan. I usually pour it from a tin onto a sandwich without cooking it. Yet there is one kind of tuna that is a problem for me: tinned "lemon pepper" tuna. I don't mind a bit of pepper kick. But a certain well known brand makes lemon pepper tuna that to me is uneatable; the pepper is so strong and abrasive that my mouth is on fire but in a really nasty way. 

In my kitchen cupboard I must have about 20 tins of this stuff. I have a tin in my hand now. Ingredients: skipjack tuna, 59%, water. lemon juice, 10%, sunflower oil, black pepper, salt, traces of wheat, milk, egg, crustacea, soy and sesame. [yes, I know I also wonder what formed the 31%] 

Is there any way of making this stuff less of a nuclear bomb taste? I have to have any one tin at the time for food safety; I don't keep anything from a tin stored in a fridge. So any idea of having a little bit with something else doesn't work. Is there any strategy? Reducing the taste somehow? Masking it with something else? Reducing acidity if that helps? 

I can't throw it to the birds or cats. I have found that animals don't touch tinned fish of any type. Don't know why.
Create a patè by mixing it with a good store bought mayo (or cream cheese), scallions and parsley. Or drop directly into a big bowl of pasta with some fresh tomatoes&amp;basil and let the steam do it's job.

I don't know, but usually that's how I eat tuna.