Use the type in water. Empty the large can of tuna in a collander. (Cans are cheaper in my store.) Rinse well with cool water. Pat dry. Spread on cookie sheet. Place in oven on 130 -140 degrees. Leave door open at top. You will have to monitor the dryness. 3 large cans usually takes around 4 hours in my oven. I have never eaten it out of the bag. It works good when soaked for 30 minutes in warm water and then added to last 5 minutes of cooking a meal. It has less odor when cooking in the field than tuna fresh out of the pouch, but it also seems to have less flavor. I also find equal amounts of dried compared to fresh to be less filling - this may just be psychosomatic - but I always use more dried in a recipe than I would use fresh (packaged).
Try adding a spice to it before you put it in oven. I like Old Bay on mine.

Note -- it will smell up the house.
Second note -- it is like little shards - it can poke holes in a ziplock when transported. I double bag, scoup out a serving, rehydrate in a pan.