Michel wrote:
> "Vilco" > scripsit in
> :
>
>> 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)?
>
Ahem. Tuna comes from the sea, which has salt in it (IIRC) - so just how
"low in salt" would you like it?
--
Cheers
Chatty Cathy

Seize the moment. Think of all those women on the 'Titanic' who waved
off the dessert cart.
- Erma Bombeck