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Old 10-08-2014, 12:46 PM   #91
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Old 10-08-2014, 12:50 PM   #92
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Originally Posted by Caslon View Post
Lol...if you say so. Please be more vague. That name doesn't ring a bell.

I've been meaning to make it lately...if I can find someone who knows what I am talking about.

I suppose it's that. A combination of spiced carrorts, a few other veggies, suspended in liquid.

You drain the liquid and add those spiced Mexican veggies to the tuna fish.

It's not bad...served on crackers. Someone here MUST know what I'm talking about.

Served on top of either toasted bread or crackers, not between to slices of bread.

Anyways... ...he says to me..."you and me...we finish it off" (typical macho attitude).

I had to tell him I was heading home to dinner in an hour. It was good tho. Tuna with spicy bottled Mexican veggies added.
I know what you're talking about Caslon. As far as I know it's called Mexican Pickled Vegetables. Here's a good recipe for DIY..

CakeWalk: Canning Mexican Pickled Vegetables (without the wreck of my heart.)
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Old 10-08-2014, 03:28 PM   #93
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Originally Posted by Cheryl J View Post
Trader Joe's has yellowfin packed in olive oil and at a good price. I just used up my last can a couple of days ago, so I don't have the label to read about any info. It's good plain, but by the time I mix it with mayo, chopped eggs, and other goodies it's hard to tell the difference between that and other kinds of tuna. IMO. LOL
Do they have it packed in spring water?
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Old 10-09-2014, 03:00 PM   #94
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Do they have it packed in spring water?
I picked up the yellow fin in olive oil yesterday, and it was the only can in a yellow label, so my guess is that it doesn't come in spring water.
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Old 10-09-2014, 05:09 PM   #95
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Since we've discussed deviled eggs at length...what do you use in your tuna salad sandwiches?

I'm making lunch with two cans of Albacore tuna, three chopped hard cooked eggs, chopped celery and two green onions, five pimento stuffed green olives chopped.
Mayo, Dijon mustard, a dab if anchovy paste, a squeeze of fresh lemon, salt and lots of fresh ground pepper.

What's your secret?
Albacore tuna has more contaminants in the meat than does chunk-light tuna. It's recommended by public health agencies that people eat albacore tuna sparingly to avoid such things as heavy metals and PCB's that accumulate in the fish flesh.

After that, my tuna for sandwiches includes chopped onion, salad dressing, sweet pickle relish, mustard, a bit of dried dill weed, a smaller touch of dried tarragon, and occasionally, some paprika. The onion, and tuna are the stars of the show for me. The other ingredients are supporting actors.

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Old 10-10-2014, 12:01 AM   #96
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accepting the award for best tuna sandwich in a docu-drama is...
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Old 10-10-2014, 05:31 AM   #97
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Sometimes if I have then on hand, I will finely dice a couple of radishes. They can really perk up a sandwich filling. They are on my list for my next foray to the store.
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Old 10-10-2014, 12:56 PM   #98
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Quote:
Originally Posted by Chief Longwind Of The North View Post
After that, my tuna for sandwiches includes chopped onion, salad dressing, sweet pickle relish, mustard, a bit of dried dill weed, a smaller touch of dried tarragon, and occasionally, some paprika. The onion, and tuna are the stars of the show for me. The other ingredients are supporting actors.
Do you mean Miracle Whip?

I have a couple foil packets of salmon.
Can I treat this like tuna and make salmon salad for sandwiches.
And for those who do this, does it work well this way?
I have no idea as to what they are for, other than salmon patties.
TIA.
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Old 10-10-2014, 01:04 PM   #99
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I am out of bread, but have two tomatoes still on the vine that need to be used very quickly. So I am going to be making stuffed tomatoes with my last can of tuna.
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Old 10-10-2014, 01:18 PM   #100
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I am out of bread, but have two tomatoes still on the vine that need to be used very quickly. So I am going to be making stuffed tomatoes with my last can of tuna.
Is this a cold or hot dish?
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