On Aug 26, 6:40*am, Andy > wrote:
> Kalmia > wrote:
> > Gee, I just cut the lid off entirely, then use it as a squeeze thing.
>
> Same!
>
> The new fangled side-seam can opener defeats the age old tuna "lid squish"
> technique!

Since I only need two or three ounces of tuna for my biweekly
sandwich,
I get those three-packs of three-ounce cans. They have pull-tab lids.
Sure, they're expensive, but so it throwing away half a 6-ounce can.
I was getting the pouch tuna for a while, but it was even more costly.
During my last pay cut (now rescinded), I reverted back to cans.

Tuna, mayo, lots of onion, celery, and sliced pimiento-stuffed green
olives,
and salt and pepper. When I was growing up, adding green olives made
anything posh.

Cook's Illustrated uses capers, which I often say I'll try. But I
always
seem to make it the way I had it when I was a kid.

Cindy Hamilton

On Thu, 26 Aug 2010 06:20:14 -0700 (PDT), Cindy Hamilton wrote:

>
> Since I only need two or three ounces of tuna for my biweekly
> sandwich,
> I get those three-packs of three-ounce cans. They have pull-tab lids.
> Sure, they're expensive, but so it throwing away half a 6-ounce can.
> I was getting the pouch tuna for a while, but it was even more costly.
> During my last pay cut (now rescinded), I reverted back to cans.
>
> Tuna, mayo, lots of onion, celery, and sliced pimiento-stuffed green
> olives,
> and salt and pepper. When I was growing up, adding green olives made
> anything posh.
>
> Cook's Illustrated uses capers, which I often say I'll try. But I
> always
> seem to make it the way I had it when I was a kid.
>
> Cindy Hamilton

i want to try capers, too. i would think the effect would not be
dissimilar to green olives (and maybe even posher). i usually use sweet
pickle relish, though.

your pal,
blake

On Aug 26, 10:21*am, Andy > wrote:
> Cindy Hamilton > wrote:
> > On Aug 26, 6:40*am, Andy > wrote:
> >> Kalmia > wrote:
> >> > Gee, I just cut the lid off entirely, then use it as a squeeze
> >> > thing.
>
> >> Same!
>
> >> The new fangled side-seam can opener defeats the age old tuna "lid
> >> squish
> > "
> >> technique!
>
> > Since I only need two or three ounces of tuna for my biweekly
> > sandwich,
> > I get those three-packs of three-ounce cans. *They have pull-tab lids..
> > Sure, they're expensive, but so it throwing away half a 6-ounce can.
> > I was getting the pouch tuna for a while, but it was even more costly.
> > During my last pay cut (now rescinded), I reverted back to cans.
>
> > Tuna, mayo, lots of onion, celery, and sliced pimiento-stuffed green
> > olives,
> > and salt and pepper. When I was growing up, adding green olives made
> > anything posh.
>
> > Cook's Illustrated uses capers, which I often say I'll try. *But I
> > always
> > seem to make it the way I had it when I was a kid.
>
> > Cindy Hamilton
>
> Cindy,
>
> The tuna "lid squish" method isn't possible with my new-fangled "side
> winder" can opener.

I know. I had one of those, and could never get the damned thing
started on the can. I switched back to my old swingaway. It's
moot with the pull-tab cans, anyway.

> The OP's contraption for $18 (x2) being probably a 5¢ piece of plastic
> is a rip-off.

Ya know, I think I've seen those in various catalogs. A quick google
suggested that they could be obtained for a couple of bucks.

> I've seen the metallic envelopes of tuna next to the canned ones on the
> supermarket shelves but haven't tried them yet.

The tuna is ok, but people who expect big chunks (like for tuna
noodle
casserole, or salad nicoise) are generally dissatisfied. It's fine
for tuna salad, but a little pricey.

> As far as tuna salad recipes go, I also follow a long standing (more or
> less) favorite recipe.

Never intended to try to sway you from your ancient and honorable
tradition.

Cindy

On Thu, 26 Aug 2010 11:29:06 -0500, Omelet >
wrote:

>In article
>,
> Cindy Hamilton > wrote:
>
>> On Aug 26, 6:40*am, Andy > wrote:
>> > Kalmia > wrote:
>> > > Gee, I just cut the lid off entirely, then use it as a squeeze thing.
>> >
>> > Same!
>> >
>> > The new fangled side-seam can opener defeats the age old tuna "lid squish"
>> > technique!
>>
>> Since I only need two or three ounces of tuna for my biweekly
>> sandwich,
>> I get those three-packs of three-ounce cans. They have pull-tab lids.
>> Sure, they're expensive, but so it throwing away half a 6-ounce can.
>> I was getting the pouch tuna for a while, but it was even more costly.
>> During my last pay cut (now rescinded), I reverted back to cans.
>>
>> Tuna, mayo, lots of onion, celery, and sliced pimiento-stuffed green
>> olives,
>> and salt and pepper. When I was growing up, adding green olives made
>> anything posh.
>>
>> Cook's Illustrated uses capers, which I often say I'll try. But I
>> always
>> seem to make it the way I had it when I was a kid.
>>
>> Cindy Hamilton
>
>I'll have to try the green olives. I normally use black.
>
>Thanks for the idea!

One of the best ways to stretch tuna is to add it to tater salad.

On Thu, 26 Aug 2010 11:16:00 -0700 (PDT), Cindy Hamilton
> wrote:

>On Aug 26, 10:21*am, Andy > wrote:
>> Cindy Hamilton > wrote:
>> > On Aug 26, 6:40*am, Andy > wrote:
>> >> Kalmia > wrote:
>> >> > Gee, I just cut the lid off entirely, then use it as a squeeze
>> >> > thing.
>>
>> >> Same!
>>
>> >> The new fangled side-seam can opener defeats the age old tuna "lid
>> >> squish
>> > "
>> >> technique!
>>
>> > Since I only need two or three ounces of tuna for my biweekly
>> > sandwich,
>> > I get those three-packs of three-ounce cans. *They have pull-tab lids.
>> > Sure, they're expensive, but so it throwing away half a 6-ounce can.
>> > I was getting the pouch tuna for a while, but it was even more costly.
>> > During my last pay cut (now rescinded), I reverted back to cans.
>>
>> > Tuna, mayo, lots of onion, celery, and sliced pimiento-stuffed green
>> > olives,
>> > and salt and pepper. When I was growing up, adding green olives made
>> > anything posh.
>>
>> > Cook's Illustrated uses capers, which I often say I'll try. *But I
>> > always
>> > seem to make it the way I had it when I was a kid.
>>
>> > Cindy Hamilton
>>
>> Cindy,
>>
>> The tuna "lid squish" method isn't possible with my new-fangled "side
>> winder" can opener.
>
>I know. I had one of those, and could never get the damned thing
>started on the can. I switched back to my old swingaway. It's
>moot with the pull-tab cans, anyway.

How is that? The pull tab lids leave a rim/lip inside the can making
it difficult to remove the contents, especially tuna.

Omelet wrote:
>
> I'll have to try the green olives. I normally use black.

I like black olives. I like green olives more. I like fancy olives
like kalmata even more still.

Not that it has any relevance to draining tuna but I finally figured out
why so few pizza places will put green olives on their pizzas - Green
olives burn much easier than black olives so the only places that will
put green olives on their pizzas are the ones who put the bottomings
under the cheese not the ones that put their toppings above the cheese.

Further limit that to pizza places with a wheat free crust option and
I've given up hope. If I want green olives on my wheat free pizza I
make it myself and cook it myself.

On Aug 26, 3:44*pm, brooklyn1 > wrote:
> On Thu, 26 Aug 2010 11:16:00 -0700 (PDT), Cindy Hamilton
>
>
>
>
>
> > wrote:
> >On Aug 26, 10:21*am, Andy > wrote:
> >> Cindy Hamilton > wrote:
> >> > On Aug 26, 6:40*am, Andy > wrote:
> >> >> Kalmia > wrote:
> >> >> > Gee, I just cut the lid off entirely, then use it as a squeeze
> >> >> > thing.
>
> >> >> Same!
>
> >> >> The new fangled side-seam can opener defeats the age old tuna "lid
> >> >> squish
> >> > "
> >> >> technique!
>
> >> > Since I only need two or three ounces of tuna for my biweekly
> >> > sandwich,
> >> > I get those three-packs of three-ounce cans. *They have pull-tab lids.
> >> > Sure, they're expensive, but so it throwing away half a 6-ounce can.
> >> > I was getting the pouch tuna for a while, but it was even more costly.
> >> > During my last pay cut (now rescinded), I reverted back to cans.
>
> >> > Tuna, mayo, lots of onion, celery, and sliced pimiento-stuffed green
> >> > olives,
> >> > and salt and pepper. When I was growing up, adding green olives made
> >> > anything posh.
>
> >> > Cook's Illustrated uses capers, which I often say I'll try. *But I
> >> > always
> >> > seem to make it the way I had it when I was a kid.
>
> >> > Cindy Hamilton
>
> >> Cindy,
>
> >> The tuna "lid squish" method isn't possible with my new-fangled "side
> >> winder" can opener.
>
> >I know. *I had one of those, and could never get the damned thing
> >started on the can. *I switched back to my old swingaway. *It's
> >moot with the pull-tab cans, anyway.
>
> How is that? *The pull tab lids leave a rim/lip inside the can making
> it difficult to remove the contents, especially tuna.

I scrape inside the can with a fork.

Cindy Hamilton

On Fri, 27 Aug 2010 06:58:53 -0700 (PDT), Cindy Hamilton
> wrote:

>On Aug 26, 3:44*pm, brooklyn1 > wrote:
>> On Thu, 26 Aug 2010 11:16:00 -0700 (PDT), Cindy Hamilton
>>
>>
>>
>>
>>
>> > wrote:
>> >On Aug 26, 10:21*am, Andy > wrote:
>> >> Cindy Hamilton > wrote:
>> >> > On Aug 26, 6:40*am, Andy > wrote:
>> >> >> Kalmia > wrote:
>> >> >> > Gee, I just cut the lid off entirely, then use it as a squeeze
>> >> >> > thing.
>>
>> >> >> Same!
>>
>> >> >> The new fangled side-seam can opener defeats the age old tuna "lid
>> >> >> squish
>> >> > "
>> >> >> technique!
>>
>> >> > Since I only need two or three ounces of tuna for my biweekly
>> >> > sandwich,
>> >> > I get those three-packs of three-ounce cans. *They have pull-tab lids.
>> >> > Sure, they're expensive, but so it throwing away half a 6-ounce can.
>> >> > I was getting the pouch tuna for a while, but it was even more costly.
>> >> > During my last pay cut (now rescinded), I reverted back to cans.
>>
>> >> > Tuna, mayo, lots of onion, celery, and sliced pimiento-stuffed green
>> >> > olives,
>> >> > and salt and pepper. When I was growing up, adding green olives made
>> >> > anything posh.
>>
>> >> > Cook's Illustrated uses capers, which I often say I'll try. *But I
>> >> > always
>> >> > seem to make it the way I had it when I was a kid.
>>
>> >> > Cindy Hamilton
>>
>> >> Cindy,
>>
>> >> The tuna "lid squish" method isn't possible with my new-fangled "side
>> >> winder" can opener.
>>
>> >I know. *I had one of those, and could never get the damned thing
>> >started on the can. *I switched back to my old swingaway. *It's
>> >moot with the pull-tab cans, anyway.
>>
>> How is that? *The pull tab lids leave a rim/lip inside the can making
>> it difficult to remove the contents, especially tuna.
>
>I scrape inside the can with a fork.

Regardless what implement that rim makes it more difficult.

On Aug 27, 10:33*am, brooklyn1 > wrote:
> On Fri, 27 Aug 2010 06:58:53 -0700 (PDT), Cindy Hamilton
>
>
>
>
>
> > wrote:
> >On Aug 26, 3:44*pm, brooklyn1 > wrote:
> >> On Thu, 26 Aug 2010 11:16:00 -0700 (PDT), Cindy Hamilton
>
> >> > wrote:
> >> >On Aug 26, 10:21*am, Andy > wrote:
> >> >> Cindy Hamilton > wrote:
> >> >> > On Aug 26, 6:40*am, Andy > wrote:
> >> >> >> Kalmia > wrote:
> >> >> >> > Gee, I just cut the lid off entirely, then use it as a squeeze
> >> >> >> > thing.
>
> >> >> >> Same!
>
> >> >> >> The new fangled side-seam can opener defeats the age old tuna "lid
> >> >> >> squish
> >> >> > "
> >> >> >> technique!
>
> >> >> > Since I only need two or three ounces of tuna for my biweekly
> >> >> > sandwich,
> >> >> > I get those three-packs of three-ounce cans. *They have pull-tab lids.
> >> >> > Sure, they're expensive, but so it throwing away half a 6-ounce can.
> >> >> > I was getting the pouch tuna for a while, but it was even more costly.
> >> >> > During my last pay cut (now rescinded), I reverted back to cans.
>
> >> >> > Tuna, mayo, lots of onion, celery, and sliced pimiento-stuffed green
> >> >> > olives,
> >> >> > and salt and pepper. When I was growing up, adding green olives made
> >> >> > anything posh.
>
> >> >> > Cook's Illustrated uses capers, which I often say I'll try. *But I
> >> >> > always
> >> >> > seem to make it the way I had it when I was a kid.
>
> >> >> > Cindy Hamilton
>
> >> >> Cindy,
>
> >> >> The tuna "lid squish" method isn't possible with my new-fangled "side
> >> >> winder" can opener.
>
> >> >I know. *I had one of those, and could never get the damned thing
> >> >started on the can. *I switched back to my old swingaway. *It's
> >> >moot with the pull-tab cans, anyway.
>
> >> How is that? *The pull tab lids leave a rim/lip inside the can making
> >> it difficult to remove the contents, especially tuna.
>
> >I scrape inside the can with a fork.
>
> Regardless what implement that rim makes it more difficult.

True, but since I prefer the small cans, I'm willing to live with
the difficulty.

Cindy Hamilton