Michel wrote:

>> If you can find the spanish "Consorcio" tuna in
>> olive oil, give it a try: it's very good. Another one, a tad
>> more expensive and a tad better, is "San Cusumano" from
>> Sicily: best texture ever for boxed tuna. Sadly San Cusumano
>> is not as widespread as Consorcio.

> However, are these low in salt (which was, and remains, the topic)?

Based on my taste and memory, San Cusumano seems one of the less salty I
ever had.
--
Vilco
Alaska: Scusa franchi, cantante del liga(bella merda). Tu avresti
studiato musica per cantare il liga? Ok allora io studio astrofisica
per scaccolarmi il naso.