I eat a lot of canned tuna. Most often when I am doing fieldwork. Yes, there are usually better options. I thought this article from writer Shaul Armony from Mark Bittman´s Heated Blog is brillant. Armony spent time in the Israeli army and learned how to make canned tune more delicious by simply lighting it on fire. There is something about the combination of economy, deliciousness, and sharing that got me. We need to eat no matter what, but it´s a lot better when we learn how to carefully enjoy something.
Writer Shaul Armony offers this perspective.
Burning tuna is fairly simple, and quite honestly, life-changing. This quick and easy process takes the preserved fish from a one-note, dry, chalky mouthful to a deep, smoky, juicy party in your mouth.
See more here: https://heated.medium.com/how-to-improve-a-can-of-tuna-set-it-on-fire-46854e68bbe0