James Silverton said...

> 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,

LOL!!!

I've got ten year old chunck light tuna in the pantry! Well, 10 years old
come November, afaik.

Best,

Andy