"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 01-14-2009, 01:50 PM   #11
Head Chef
 
Leolady's Avatar
 
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
There is not a store in my town that sells tuna packed in olive oil.
__________________

__________________
The luster of shiny new appliances can't compete with the virtues of Vintage: namely durability, simplicity, superior cooking and a cool retro look. http://leoladyshousecollectiblesandg....blogspot.com/
http://leoladysw.blogspot.com/
Leolady is offline   Reply With Quote
Old 01-14-2009, 02:32 PM   #12
Sous Chef
 
Join Date: Nov 2008
Posts: 706
Water, but if I found it in OO, I'd be willing to give it a try.
__________________

__________________
Time is what keeps everything from happening all at once.
Lefty7887 is offline   Reply With Quote
Old 01-14-2009, 02:36 PM   #13
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Quote:
Originally Posted by ChefJune View Post
I only buy light tuna packed in olive oil (not veg oil). I first had it in Italy, years ago, and the flavor of that tuna (generally also imported from Italy) is light years ahead of Bumblebee, et al. The quality of the fish is also noticeably different.

I drain the oil off, but save it to use in the vinaigrette that often accompanies the tuna.
Amen. Italian tuna in olive oil is so vastly superior to American brands it's like night and day.

When I use American brands I buy in water and then adulterate it with all kinds of other stuff. The vegetable oil kind is skeevy to me.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-14-2009, 03:00 PM   #14
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Guys - I'm not talking about the fancy-shmancy pricey Italian imported tuna in olive oil. StarKist now sells canned tuna in olive oil, & that's what I buy. Every supermarket around here carries it - even WalMart. Really take a minute to check out the canned tuna section of your market, because it's easy to miss. But once you taste it & use it in your recipes, you won't forget it.

As far as what I use it for? Besides the usual mayo tuna salad for tuna melts, etc.; plain for a Nicoise salad; as a component of various Tuna Casseroles; this is by far my favorite recipe for it:

Breezy Mediterranean Tuna Pasta Sauce

Two 4.5-ounce cans StarKist Solid Light Tuna Fillet in Olive Oil, undrained
Approximately 10-12 caper berries, roughly chopped (or 2 tablespoons regular capers, left whole)
Approximately 10-12 Kalamata olives, pitted & roughly chopped
1 medium fresh tomato, roughly chopped
Two large garlic cloves, peeled & chopped
Approximately ˝ cup fresh Italian flat-leaf parsley, chopped
Juice from ˝ a lemon
Splash of dry white Italian wine (I like Pinot Grigio)
Approximately one teaspoon dried oregano
Extra-virgin olive oil
4 tablespoons of butter (or leftover seafood butter**)
Several dashes of crushed red pepper flakes
Small handful of baby arugula (optional)

1# of spinach fettuccine or linquini to serve

Cook pasta according to package directions & drain.

While pasta is cooking, coat the bottom of a large skillet with extra-virgin olive oil & add butter to melt over medium heat. Add chopped garlic & sauté lightly for just a couple of minutes. Do not allow to brown (or – heaven forbid – burn! If garlic burns, start over again).

Add all remaining ingredients & stir occasionally – very gently – to heat through.

Serve over spinach pasta.

** “Seafood Butter” is the leftover dipping butter I save when my husband & I have steamed clams or lobster, etc., etc. I save & freeze it to use in recipes such as this, as well as for butter-poaching thick fish like cod, etc. While I’d never save dipping butter that was used communally by other people, hubby & I feel that we have the same “cooties”, so this has worked out quite well – lol!!
__________________
BreezyCooking is offline   Reply With Quote
Old 01-14-2009, 03:01 PM   #15
Senior Cook
 
jennifer75's Avatar
 
Join Date: Dec 2008
Location: Los Angeles
Posts: 270
Fantastic! I'm gonna hunt for some next time I'm at the market.
__________________
jennifer75 is offline   Reply With Quote
Old 01-14-2009, 03:05 PM   #16
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
And I'm not kidding when I say really "look" for it. Sometimes I'm just standing there in the canned tuna section like someone who's just entered a Twilight Zone dimension before I find it - & I'm used to buying it - lol!! It has a darker-colored label, if that helps. But sometimes it still takes me 5+ minutes to pick it out.
__________________
BreezyCooking is offline   Reply With Quote
Old 01-14-2009, 03:23 PM   #17
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
i have always liked it packed in oi. water pack is bland and dry. now i will certainly look for it in olive oil, thanks for the tip
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 01-14-2009, 03:32 PM   #18
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Quote:
Originally Posted by Leolady View Post
There is not a store in my town that sells tuna packed in olive oil.
Look where the Italian products are. They might shelve it there.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-14-2009, 04:52 PM   #19
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by jennifer75 View Post
June - Interesting. I've never noticed - or looked hard enough - for tuna packed in OO.

How do you prepare your vinaigrette? And how are you serving your tuna?

Sounds yummy.
I frequently make a casual version of Salade Nicoise, which in France is traditionally made with the canned tuna in olive oil. It's a composed salad of (besides the tuna) boiled tomatoes, skinny French green beans, tomatoes, hard-cooked eggs, salad greens, ripe olives, sometimes baby artichokes, and anything else fresh and sunny in the market. The ingredients are flexible. You can use as few or as many as you'd like.

For the vinaigrette, I start with a very finely chopped clove of garlic, sometimes an anchovy or two, and (definitely) a dab of Dijon mustard. For this salad, I prefer either fresh lemon juice or white wine vinegar for the acid, and then whisk in the olive oil from the tuna can. If more is needed, I supplement.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 01-14-2009, 04:53 PM   #20
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Leolady View Post
There is not a store in my town that sells tuna packed in olive oil.
Try looking on the shelves where the rest of the canned fish is in your supermarket. That's where I'm finding it these days. No need for a specialty shop!
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:51 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.