05-26-2008, 09:47 AM | #1 |
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If you like good tuna fish.
Sorry Spool, it is about the food.
I like to have tuna in the fridge during the summer months for a quick energy boost. And being I will not eat tuna fish salad that I do not make (bad experience) I am always looking for "better" tuna. I saw this stuff and bought a couple of cans and it is the best, cleanest, least smelly tuna I have had. Under $2 a can and it really is white tuna. I went back and and now the pantry is loaded with it. Bumble Bee Premium Fillet Solid White Albacore. My way: 2 cans drained well. 2 hard boiled eggs. A good couple of dollops of real mayonnaise. Some sweet relish. About 8 grinds of Spice Islands Chipotle Chile blend (sweet red peppers, sea salt, onion, chipotle pepper, garlic, sugar). Squeeze of fresh lemon. Fresh fine cut parsley, to taste. Good sh#t Maynard. Give it a try if you enjoy good tuna salad. Now it is time to ice down some more beer. One more day off.
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05-26-2008, 11:38 AM | #4 |
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Now that's funny!
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05-26-2008, 12:55 PM | #6 | |
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We don't do that in TeXXXas. I have heard of apples, pecans and stuff like that but NEVER beans. We put them with tacos and BBQ.
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05-26-2008, 06:07 PM | #7 |
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05-26-2008, 06:39 PM | #9 |
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I like mine plain with a crapload of Tobasco hot sauce!
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05-26-2008, 06:43 PM | #10 |
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I can't stand cooked tuna. Seared or raw otherwise it's crap.
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05-27-2008, 12:06 AM | #12 |
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that actually sounds really good right now.....
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05-27-2008, 12:56 AM | #13 |
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Cooking doesn't remove the mercury does it? So you're saying you don't eat it at all much?
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05-27-2008, 01:10 AM | #14 | |
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05-27-2008, 01:10 AM | #15 |
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Tuna is subpar compared to fresh Canadian sockeye, spring, coho salmon. Fresh wild sockeye salmon is insane tasting. The Canadian canned sockeye is awesome tasting and it's way better than the best canned tuna. I used to eat salmon almost everyday but I don't anymore because high quality fresh salmon is quite expensive.
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05-27-2008, 07:38 AM | #18 |
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05-27-2008, 12:10 PM | #21 |
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I do my tuna with capers, pickles tomato and onion, a little mayo, a little olive oil, and fresh parsley.
On a sub roll with Hots, it's the f*cking bomb. |
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