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Old 07-06-2009, 03:20 PM   #41
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Italian tuna don't mind the dark or the light..The flavor is so much better. Oh and yes it has to be oil packed..Nothing better for an anti pasto tray or just plain ol tuna salad

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 07-06-2009, 03:29 PM   #42
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I only buy albacore packed in water, because that's all that my weight watching daughter will eat!

"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
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Old 07-06-2009, 07:43 PM   #43
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I am lately buying not in the can. but in the pouch, albacore, and in different formats like mesquite smoked, and enjoying them. They also fit in tighter spots in the cubby since their in pouches, and I can pull them out in a flash and choose whatever I'm in the mood for.

If eating tasty stuff is a sin, I am certainly going south.
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Old 07-27-2009, 12:56 PM   #44
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I prefer tuna in veg oil..I think it's more tasty especially when I add in salad. Yummy!!
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Old 07-27-2009, 06:47 PM   #45
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Just once, spend the big bucks ($2/can) and buy Genova brand in olive oil (Trader Joe's house brand is the same thing).

Better than any other U.S. brands, and about half way to the $8 Italian ventresca!

We go through about 8 cans a month. We also save the oil for the vinaigrette.
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Old 07-27-2009, 06:54 PM   #46
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Another Genoa fan checking in. When I get packages from home, it's understood there will be a few cans in there
Rick's Real Pit BBQ
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Old 07-27-2009, 07:08 PM   #47
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It depends on what I'm using it for: Salad or sandwich - water; Casserole or creamed tuna - oil.
Never trust a skinny chef!
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Old 07-27-2009, 11:53 PM   #48
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solid white albacore in water
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
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Old 07-28-2009, 05:18 AM   #49
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I'm for the solid white in water. When I was a kid, the gray, mushy stuff in oil was pretty much all there was and it's no wonder that I hated just about all fish (the aforementioned in tuna casseroles was pretty much Friday dinner fare). If I want olive oil on my tuna (and I usually do), I'll pour it on myself (as for salad nicoise).
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Old 08-09-2009, 03:13 PM   #50
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albacore in water is the way to go

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