Good canned tuna
Since then I've found the best canned tuna, though: Trader Joe's house brand. It's well seasoned, and one can will actually make a sandwich!
The best tuna I've enjoyed is Italian tuna packed in olive oil. No fishy taste, and a very mild seasoning from the oil.
***It is better to ask forgiveness than beg permission.***
What annoys me most about this tuna I have is that a 6oz can is labeled as containing 2.5 servings :confused:. Am I really supposed to find another friend and a half to share this 6oz with? (mos of which is water anyway). Ridiculous.
Because it's dark meat tuna. Dark meat tuna tastes like tuna, is not dry, even if packed in water (as it is sometimes here) and is not like sawdust.
(Well, dark meat everything is generally better)
It doesn;t have to come from italy, it just has to be dark meat.
Try this in your next sandwich:
chop celery, carrot, red onion, tomatoes. Parsley if you have it. You can use the green of scallions if you don;t have onions, or you can leave it out completely. Add well drained dark meat tuna. Add good mayonnaise and a little lemon.
I thought it was the way everyone made tuna salad, but apparently not.
Do not mush up the tuna, leave it a little chunky, just small enough to fit in a sandwich.
Or do it the italian way - just open the can, dump tuna and all its dripping oil into a crusty roll. Eat. You can actually do that with dark tuna, although all that oil is too much for me. My husband has fond memories of this sort of sandwich. Sometimes they may add some sliced tomato.
My tops is one that the Wegman's chain sells. Talking "standard" canned tuna, not a high end product which is a whole different world. What I like about it is you don't have a ridiculous sodium level, the whole thing is a solid chunk, it's not Albacore (mercury dangers, esp with larger ones) and it's great base for salad, etc and it's pretty inexpensive, considering it's all meat and hardly any water. If you don't have a Wegman's around, Look for ones that don't have Hydrolyzed Vegetable Protein. Not only does this add unnecessary sodium but is typically found in the cheaper near-shredded nasty type tunas to enhance flavor. I would imagine in capacity they benefit from subbing in even a small amount of the HVP for the actual fish protein on a cost basis.
I always purchase clover leaf solid white albacore tuna in water and have never *knock on wood* had a problem with it. From what I understand all tuna is now shipped to China to be processed and canned - I'm not sure if this is 100% fact or just speculation, but perhaps your brand has ended up in a cheap Chinese cannery, hence the odd taste and small bones.
My favorite is Clover Leaf solid white in water but will buy other brands of solid white - right now I have Ocean's and Gold Seal - both products of Thailand.
Rinse tuna in water, then lemon juice and water again - improves flavor - works really well with cheaper tuna.
Lets all be on the same beginning.
Are we talking chunk light or white? solid white, or flaked white, Bonito, in oil or water or dry pack. Each one is different and different qualities of brand.
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...
I have found the most notable difference in: Cuca Brand Ventresca in Evoo which is the Tuna Belly Section of the Tuna, from The Iberian Peninsula, is the best I have had. It is on pricey side, however, well worth it as there is a huge texture and taste difference.
It is jarred verses canned, which I prefer as well.
I believe the following corporations export to the USA:
Have nice wkend.
( Margcata. )
I prefer solid, packed in olive oil. When on sale, I'll always pick up a can or 2. The BEST I ever had came in a jar... from Trader Joe's... not TJ brand and have never seen it there again?? First thought was... at about $5... kind expensive. Then I realized it was almost the same a 2 normal sized cans. It was big"sticks" packed in olive oil. Had seen somebody cooking with tuna from a jar on TV... can't remember who. When I saw it on the shelf, decided to try it out. Shoulda bought more than one can.
While it's cost prohibitive if you buy fresh fish it's hard to go back to any canned product after you get used to catching your own and steaming fresh tuna for tuna salad. I usually end up doing this after I've had some in the freezer too long.
For canned Tuna we usually rely on the Costco Solid White albacore in water. I did notice that a local Italian market here now has a large display of imported Tuna tins but I haven't tried any yet.
Canned tuna has always been a no brainer for me. Quick, easy to make into a healthy tuna sandwich luch, and pretty tasty. But lately I've been finding my canned tuna to be suffering from poor texture, flavor, and little bits of bone here and there. I remember canned tuna used to be pretty darned good. Anyone else thinking the same thing? I usually buy starkist packed in water, hoping to find a better brand.
Blue fined tuna belly. Seriously one of the most tastiest things I have ever had. It's 60 bucks a can, one of my rich lawyer buddies gave me it and I was in disbelief.
Once I tried it though, I can understand why rich people would buy it!! 5 star quality ALL THE WAY!
I keep some albacore water packed cans for sandwiches and such. Costco's brand is pretty good, packed by Bumblebee as I recall.
I like foil pack tuna quality too. No paying for water weight or oil weight so the price isn't quite as high as it seems at first glance. This tends to be something I buy for a targeted dish, not what I keep on hand. I do like it for those primitive camping situations as it's a low waste packaging and won't generate the volume of garbage to pack out nor stink much until I can reach a dumpster. Unless I'm mixing it with pasta, then I probably want the oil pack.
Lidia has shown canning her own tun in glass jars on her program a time or two. That would give you the fine control on the grade and quality of tuna you want to store.
While my sister was in Japan, she found some very high grade canned tuna and began enjoying canned tuna again. Now that she's in Korea, I think her consumption has dropped again as she can't find the same quality.
me eat it all the time