Ask MetaFilter questions tagged with tuna

Does pounch tuna/chicken contain BPA in the lining?

phrakture — Thu, 10 Dec 2009 13:46:00 -0800

Does pounch tuna/chicken contain BPA in the lining? I know most canned goods use BPA on the inner lining of the can (which can leach into acidic foods), but what about those pouches that tuna comes in?

Don't pick the prickly pear by the paw.

Greg Nog — Mon, 11 May 2009 12:30:12 -0800

Where can I get prickly pear cactus fruit in New York City? And when is it likely to be found? I'm looking to procure roughly 5 to 6 pounds of the fruit.

Smells like...

hal_c_on — Mon, 06 Apr 2009 12:31:57 -0800

How do I make the tuna sandwich from sandwich places? I hate eating sandwiches at restaurants because I can make 99% of their menu at home. Eating a dip dish pizza, sushi, all sorts of rich thick complex dishes, or even really good french fries are fine because I can't make this kind of stuff at home without specialized equipment. I also don't want to spend two to three hours to prepare something that I will eat in about fifteen minutes.

I am totally prepared to pay whatever restaurants want so they can take the burden of buying the specialized equipment and spending the time making it. No problem.

But when I eat a tuna sandwich, I am totally disgusted with myself. I'm watching them make my sandwich which really doesn't save me time. I'm basically consenting to a 250% markup so I can get the convenience of not making a sandwich.

I hate that.

But I continue to go back to Subway, Jersey Mikes, and other specialty sub places because I LOVE the taste of their tuna sandwiches.

How the hell do they make it?

I use the same breads, condiments, toppings, salads, cheeses, everything....but I still can't recreate their tuna sandwiches at home. I can easily recreate a turkey sandwich, roast beef sandwich, or any other classic subs.

I have used cheaper tuna, I have used albacore tuna, I have used wierd ass Italian tuna that comes in jars. Its all tasty...but it doesn't have the taste that I get from sandwich shops.

When I see them peel that cellophane top off that that plastic bucket at subway with an ice cream scooper, and stick their half-protected arms into that slop my stomach goes "oh no. you ain't gonna eat that ish". But I do. I eat that ish like its the ambrosia of the gods.

What the hell are those secret ingredients in the sandwich slop that makes me keep coming back? Its not just at Subway, its pretty much at any specialty submarine/hoagy/sandwich shop.

I've used all sorts of mayo, chopped celery, spices, dressing...but I have still not gotten it correct.

What is the trade secret?

Thanks guys.

Tuna recipe from Italy?

Ollie — Mon, 16 Feb 2009 11:41:54 -0800

I recall eating a meal in Italy that I THINK was just rice, canned tuna, and white beans drizzled in olive oil. Is this a real "dish"? I've put those four ingredients together and it doesn't taste the same. And it's a really monochromatic meal. Anyone have any thoughts on the "real" dish, or if not, how to spice up the one I remember? It was in Parma.

Help me save a friend from killer tuna

Acheman — Mon, 12 Jan 2009 14:28:31 -0800

I just found out that my friend is eating seven tins of tuna fish a week. I'm concerned about the levels of mercury he may be ingesting. He says he'll consider cutting down on the tuna if I can suggest an alternative that's high in protein, low in fat, not in need of refrigeration, portable and cheap. Any ideas? Any convincing arguments that my concern is groundless? This came about because he's asked me to do his online shopping for him, for reasons that are another story altogether. While I'm OK doing it, I'm not happy buying him enough tuna to poison himself with neurotoxins. I'm willing to consider evidence that this isn't in fact enough tuna to poison himself with neurotoxins.

Part of the problem seems to be that he is hearing about the risks at third hand - leading him to apportion them less weight - and isn't prepared to spend time investigating them himself. But he seems prepared to lower his consumption, if only to stop me from being so upset about it, so long as it doesn't have a significant impact on his lifestyle - bodybuilding (hence the high protein), dieting (hence the low fat) and not spending very much on food are all pretty central to him. I proposed nuts, for example, and he said they were too fatty and too dear. So: what's exactly like tuna, only safer?

What should I eat for breakfast?

No-sword — Mon, 07 Apr 2008 06:04:42 -0800

Fill the gap between my toast and my cheese! I really like canned fish (tuna, salmon, etc.) and cheese on toast for breakfast, but I feel bad about the wasted cans and I've decided to try to move towards a topping I can prepare myself, from scratch.

I figure I'd be happy to spend 30-60 minutes every 3 or 4 days to prepare a bunch of something which I can put in the fridge and ration out in the mornings. Additional notes that might help narrow things down: I don't really like ham or other deli-style cold cuts; I am particularly but not exclusively interested in alternate ways to eat fish; I live in Japan and have access to tasty local vegetables and meats; I will not be giving up the cheese.

Any suggestions?

You can tunafilter, but you can't tune a fish.

Malor — Sun, 24 Dec 2006 12:35:22 -0800

Why don't my mother's cats like tuna? I'm taking care of my mother's cats for the holidays, and I'm supposed to give them medicine with their food. I was clearly instructed to mix the medicine in with the oil from a tuna can and feed that to them, rather than feeding them the meat... which she claims they won't eat.

This surprised me, and while I followed instructions precisely for the medicine, I experimented, and sure enough, none of her cats will eat the meat. When I was a kid, if you gave a cat tuna it would gorge until its belly stuck out and looked ridiculous, but these won't eat it at all.

I'm assuming that, since the cats aren't related, something is different about the tuna these days. Is there some pollutant in it now that the cats can smell? Does she just buy crappy tuna? (maybe it was Bumblebee? I didn't think about it until I was on my way home for the day.)

Do your cats still like the stuff?

When did Peanut Butter and Tuna become one?

Iamtherealme — Tue, 11 Jul 2006 01:35:48 -0800

"You got peanut butter in my tuna!" Or maybe "You got tuna in my peanut butter!" Where does this phrase come from? I know it's a take of the old Reeses Peanut Butter cup commerical, but it has been used with peanut butter and tuna with strange frequency this past 2 weeks or so. Where is it from? I know I just saw it on a childrens' show where their picnic was ruined. I think it might have been Rugrat-like characters, though doubt it was Rugrats since my son doesn't care for them.

I thankfully have not seen the variation "I've got your peanut butter in my tuna."

Please help. This truly is driving me insane.

cheap omega-3 from fish filter

mrkohrea — Mon, 12 Jun 2006 00:22:12 -0800

I've decided that I'd like to get more omega-3 fatty acids from fish in my diet, and I'm wondering what the most cost effective way to get it is. (The omega-3 from plant sources such as walnuts and flax appears to be different than the omega-3 from fish.) Judging from a quick google search, canned sardines and canned wild salmon are good sources of omega-3, and judging by a trip to my grocery store, canned pink salmon and sardines seem to be the best choices on a value basis. However, there seem to be quite a few links on the web saying that the double cooking of canned tuna used by large companies is bad, because of increased mercury and/or decreased omega-3.

Are canned sardines and canned wild salmon a good source of omega-3 (and in the case of salmon, a relatively low source of mercury)? If yes, how is the canning of sardines and salmon better than the canning of tuna?

Tuna Safety

clockzero — Mon, 16 Jan 2006 14:33:52 -0800

How safe is albacore tuna? I love tuna fish. I would eat it every day if I thought I could do so without slowly poisoning myself. I've tried to get some kind of reasonable answer to the question of what quantity albacore tuna is safe in, but I haven't found it. My tuna of choice is Trader Joe's olive-oil packed albacore.

Is canned tuna raw?

undule — Fri, 02 Sep 2005 17:23:55 -0800

I am ashamed to ask this but here goes: Is canned tuna fish raw? Slowly baked in massive conveyor belt ovens? Or is it smoked slightly, what's the deal?

What's good to make with canned tuna fish?

smackfu — Tue, 23 Aug 2005 19:20:45 -0800

What's good to make with canned tuna fish? I only use it to make sandwiches and macaroni salad and there has to be something more interesting than that.

Squeezing water out of canned fish

invisible ink — Mon, 06 Jun 2005 02:59:29 -0800

What's the best way to squeeze water out of a can of fish (i.e. tuna or salmon)? I've tried removing the lid and pressing it down hard into the can, but then it tends to get stuck, and I end up spending the next several minutes trying to dig it out with a knife. Thanks to everyone in advance.

Albacore Tuna Steak Recipes

.kobayashi. — Wed, 06 Apr 2005 18:47:19 -0800

I just got some lovely looking albacore tuna steaks, and am wondering what to do with them? Can I sear my albacore like I would some Ahi? Or ought I think about it differently than other tunas? Please fire away with your suggestions & recipes. There's nothing I'm allergic to; there's nothing I won't try.

What do you like to make with fresh tuna?

madman — Thu, 28 Oct 2004 01:13:25 -0800

FreshTunaFilter:
a) What do you like to make with fresh tuna?

b) What are other interesting ways in which you've seen it prepared?

(Leave out the stuff involving raw fish e.g. sashimi.)