Very important question

[lauralaitaine]

So one of my flatmates seems to think it's acceptable to buy tins of tuna in sunflower oil. Ugh. Whatever liquid my tuna comes in, most of it I will drain off. But still... I don't like tuna in oil. The oil gets everywhere. Also, once my tuna is out of the tin, I will cover it with more mayonnaise than is healthy and that has plenty of oil in

Comments

[suaine]

I much prefer tuna in oil than brine or spring water. I don't know if it's true or just my imagination, but it doesn't feel as dry when I cook with it! :D

[lauralaitaine]

As I said, I tend to cover mine in huge amounts of mayonnaise - it's FAR from dry! But yeah, I guess it could be a little dry otherwise.

[canadanne]

Poor wee tuna, LOL. Tunas are frigging huge!

I have always had tuna in oil, I don't even know what the alternatives are like. *shrug*

[lauralaitaine]

Heh, yes. No one has chosen that option yet, apparently I am not friends with many vegetarians!

[canadanne]

I *almost* ticked it, I do feel guilty whenever I eat something that was alive... but I still eat it because it's nummy, so. :p

[shayenne]

*ticky box*

Tuna should be in brine, EXCEPT when you're making this awesome tuna pasta recipe:

Jane's Tuna Pasta
Olive oil and lots of garlic
red chili or chili flake, cook both slowly and softly in the oil, not crispy. Chop up couple of teaspoons of capers, add them to the pan. Open up a tin of tuna in oil, (not brine and add tuna and oil to the pan. Add a lemon's worth of juice. Cook slowly for a couple of minutes then turn off the pan.

Cook spaghetti and put in the tuna mix, and mix it through. Through in a handful of rocket leaves and let them wilt and then serve.

[lauralaitaine]

That sounds good! (Except for the capers :)) I shall have to try it.

[shayenne]

It's very simple, but tastes seriously awesome.