Andy wrote on Thu, 17 Jul 2008 07:28:09 -0500:

>> On Thu 17 Jul 2008 04:31:50a, Giusi told us...
>>
>>> "Wayne Boatwright" > ha
>>>
>>>> I won't buy any tuna except solid pack white albacore, no
>>>> matter how fine I > plan to break it apart. My usual
>>>> additions for tuna salad are simple... some finely chopped
>>>> onion or scallion, celery, pickle relish, a sprinkle of
>>>> celery seed, a sprinkle of dill weed, mayo, salt,
>>>> and pepper.
>>>
>>> White albacore is the least tuna taste you can buy without
>>> moving to chicken, Wayne. You simply don't really like
>>> tuna!
>>
>> Again, you presume to know what I like. I absolutely love
>> fresh tuna, prepared in almost anyway one could devise
>> (except raw). One of my favorite dishes to order in a good
>> US Italian restaurant is Vitello Tonatto.
>>
>> Most canned tuna in the US has become something not even fit
>> to feed my cats. Even without tasting it, just looking at
>> the contents of the can makes me want to throw it out.
>>> I prefer Palmera light tuna in olive oil, come piace a noi.
>>
>> As far as canned tuna goes, tuna packed in olive oil is (IMO)
>> superior to tuna packed in water.

> I found the canned albacore tuna in oil kinda/sorta gross.

> To each their own.

> I don't eat fresh tuna hardly often enough.

I guess I never thought to mention that I don't use oil-packed tuna for
anything. I had assumed that water-packed was being referred to for tuna
salad. I won't say that I insist on albacore but plain canned tuna (not
"solid" or "chunky" ) often is the quintessence of old fish, IMHO.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not