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Old 10-02-2014, 05:15 PM   #31
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The video reminded me of when I was a kid.

I used to put a layer potato chips on the tuna before putting the top slice of supermarket white bread on the sandwich and mashing it down. It provided some crunch and of course an extra vegetable! Then I cut the sandwich corner to corner, never down the middle.

I guess I've always been a gourmet!
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Old 10-02-2014, 08:25 PM   #32
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Okay

I do "tuna salad" two ways,
the first way is 'the local way' in Hawaii

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Coral Brand tuna, with that PUUUURRRR-fect tuna flavor and GOBS and I mean a boat load of mayonnaise (we love our mayo in the Islands ), that's it, spread it on some fluffy white bread and pack up the cooler for the BEACH!!!


The second recipe is for a more complex salad

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This is delicious!
Now I buy Chicken of the sea solid white albacore in water at Costco, very fair price.
We have this on Trader Joe's Pita Bites crackers, MMM!
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Old 10-02-2014, 08:39 PM   #33
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I do not like anything in my tuna. Mayo only + Salt. Subway makes absolutely perfect tuna salad over my taste.

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Old 10-03-2014, 02:20 PM   #34
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Quote:
Originally Posted by buckytom View Post
it must be refrigerated first (i don't like room temp), then served on a crusty sesame hard roll or hero with thinly sliced onion and pickled hot peppers.
Same here. Must be cold. If the tuna is in water (not my fav) the can goes into the fridge the night before i make it for lunch.
If its in oil, I make the salad and chill.
All the additions are cold too.
Oh....I also drain it in a strainer in the fridge for several hours. Then squeeze it in paper towels to make certain all the water is out. With oil, this extra attention would not be required.

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I won't touch canned tuna if it is not packed in olive oil. I make my tuna sandwich spread with fine diced onion and celery, hard boiled eggs, mayo and sweet relish.
Craig. Where do you get yours? I have been lucky a few times at Publix, but it was not olive oil. It was vegetable oil.
I have not had any packed in olive oil since childhood. (thanks to all of you health food nuts) Its hard to find tuna in any kind of oil in this area.
I make mine the same way you do except i rarely add eggs.
My mother always put eggs in hers.
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Old 10-03-2014, 03:46 PM   #35
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The brand name is Genova and I have bought it at both Publix and Costco. It is distributed by Chicken of the Sea, San Diego. The tuna is yellow fin. Albacore would be at the bottom of tuna species quality wise. Unless you actually eat bonita.

http://www.amazon.com/s/?ie=UTF8&keywords=genova+tuna+in+olive+oil&tag=goo ghydr-20&index=grocery&hvadid=36286145739&hvpos=1t1&hvex id=&hvnetw=g&hvrand=4755167811908890881&hvpone=&hv ptwo=&hvqmt=b&hvdev=c&
ref=pd_sl_4al8xm5x47_b

There are some offers with free shipping.
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Old 10-03-2014, 04:37 PM   #36
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i've eaten bonito before. both fresh and dried. i thought it was pretty good.

my cats go nuts for dried, shaved bonito.

and you can't make dashi unless you have bonito. ok, well you could just use dried shrimp, but it's not as good.
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Old 10-03-2014, 04:42 PM   #37
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i've eaten bonito before. both fresh and dried. i thought it was pretty good.

my cats go nuts for dried, shaved bonito.

and you can't make dashi unless you have bonito. ok, well you could just use dried shrimp, but it's not as good.
I keep bonito on hand. I use it as a "finishing salt" type of topping when I make Japanese dishes.
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Old 10-03-2014, 05:28 PM   #38
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Must be a cold water vs warm water thing, like with bluefish. Nobody I know of eats either down here.
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Old 10-03-2014, 05:40 PM   #39
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Must be a cold water vs warm water thing, like with bluefish. Nobody I know of eats either down here.
I was watching Wicked Tuna and on one of the poles they caught a bonita. Toss it right back in.
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Old 10-03-2014, 10:14 PM   #40
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I was watching Wicked Tuna and on one of the poles they caught a bonita. Toss it right back in.
Those morons are idiots. Where do they get off thinking they own the ocean? I'm so glade some of them (those that refer to recreational fishermen as Googans) are loosing their a$$. They deserve nothing less.
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