Re: Difference between Canned Tuna in Water Vs Oil?
On Thu 11 Aug 2005 04:12:59p, tert in seattle wrote in rec.food.cooking:
> paitken@CRAPnc.rr.com writes:
>>"Toddlers_mom" <firstname.lastname@example.org> wrote in message
>>> What is the difference other than additional calories due to the oil?
>>> Do most restaurants use the tuna in oil?
>>The difference is taste. In water tuna is wimpy and rather tasteless. In
>>oil it is flavorful and delicious. Of course you need to look for tuna
>>in olive oil. I suppose there are brands that pack it in other oils, and
>>they may be good, but the OO is the real deal.
> If you're concerned about taste you shouldn't be buying canned tuna in
> the first place. Even if you're buying "premium" canned tuna you're
> probably paying more than if you bought frozen tuna steaks and cooked it
I love fresh tuna, but it would definitely not be my choice if I wanted
tuna for a tuna salad. There is no single "best" for everything!
Wayne Boatwright *¿*
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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