I use Starkist. Sometimes Chick Of the Sea.
Which tastes better when it is properly mixed with Miracle Whip and sweet pickly relish?
(runs for cover)
Why run? That’s the proper way to make tuna salad. Anything else is just…wrong.
Nothing tastes better with Miracle Whip (or the Devil’s Semen, as we call it here)…
Agreed, but I feared the wrath of the Mayo jihadists!
I buy whatever is on sale, and then mix in the goop and spread it on available bread product.
I’m with Algher. I just put a dozen Bumble Bee 3oz tuna packets on my kitchen shelf because they were each a nickel cheaper. I use it exclusively in salads so the taste of the salad cream covers up most of the tuna-ey flavor.
The three biggest brands of tuna in the USA are Starkist, Bumblebee, and Chicken of the Sea. They all offer three distinctive “grades” of tuna:
- Chunk Light. This is essentially mush.
- Solid Light. Solid mush.
- Chunk White. “Minces easily” the company says. Yeah, because it’s already on the way to being mush.
- Solid White(Albacore). About the best you can get.
I actually got a year or so ago a kosher can of Starkist(I think). It was really above average.
Bumble Bee? Starkist? Chicken of the Sea? Feh! Once you try Oregon’s Choice tuna, you’ll never go back to those big, conglomerate-produced brands.
And Mediterraneaen Tuna is the best, so what? I also am a huge fan of German Tun.
I know this is going to sound pretty weird to the Americans, and pretty cheap to the Germans, but that Thunfisch Baguette bei Nordsee (Restaurant) that I ate in '87 is the best tuna fish sandwich I have ever eaten.
This is a food and business model to be copied. It’s a delicious fish deli, I can’t explain it any other way.
Pouches, all the way.
Especially the flavoured ones.
An entire slab of fish.
If any of you guys are near a Whole Foods, try their brand tuna. It’s 99 cents a can so about twice as much as regular grocery store tuna but, OMG, the difference is incredible. You open the can (I get chunk light) and it looks like actual slices of tuna steak. Real food. And it’s so much tastier and milder, I only need a small dollop of mayo. There’s no way I could ever go back to regualr tuna and those little flakes.
99 cents a can is CHEAP. Even for regular grocery store tuna! I only buy it when it’s on sale.
Really? Grocery store tuna here is always 49 cents a can. Chicago must be a lot more expensive. Probably means the Whole Foods Tuna is $2 a can up there.
I stopped buying Bumble Bee tuna when I looked at the label and realized soy was the second ingredient.
It’s tuna fish. Can should contain tuna and some oil or water. Nothing else.
Are you sure it wasn’t soy oil? Soybean oil is often used for canned tuna in oil because it is cheap and neutral in flavor.
Starkist is better than Bumble Bee. You should try the solid light filet in olive oil. A little pricey, I usually pay $1.49/can, but worth it.
Nope. Tuna packed in water contains hydrolyzed vegetable protein (soy). Helps the tuna absorb more water, to increase its mushiness. Last time I checked (about three years ago), all three major US brands contained it. I don’t buy tuna any more. I guess they figured that replacing about 7% of the tuna in the can with water, when they switched from 6.5 ounces to 6 ounces of tuna in the same size can, wasn’t driving enough people away from their product.
Hmmm, I looked up the ingredients of Starkist Chunk Light
Is the vegetable broth what you’re talking about?
It’s in Bumble Bee as well.
(BTW, I’m gonna pimp my Whole Foods tuna again. Here’s the ingredients: Tuna, Spring Water, Salt)
So why do they call it Chicken of the Sea if it’s tuna? There’s no chickens in the sea, are there? They should call it Chicken by the Sea, or for the Sea.
Hey, somebody had to toss in the Jessica Simpson reference. Might as well be me.