keltoi Posted January 21, 2010 Share Posted January 21, 2010 i just had tinned tuna, sweetcorn, rocket and mayo on sesame bread, which i made at home... it was amazingly tasty but i realised i'd never order tuna from a sandwich shop for some reason, i'm not exactly sure why... maybe it just doesn't look very nice to my eyes, when sitting next to some nice juicy ham or succulent chicken in the shop. i make a mean tuna(tinned) pasta too. also possibly worthy of a mention while discussing tuna is that i don't like proper tuna steak at all, even though it can look pretty appealing. Link to comment Share on other sites More sharing options...
kaen Posted January 21, 2010 Share Posted January 21, 2010 i cant stand the smell of tuna let alone eat the shit fuck you keltoi, fuck you in the ear Link to comment Share on other sites More sharing options...
Guest ezkerraldean Posted January 21, 2010 Share Posted January 21, 2010 i hate it Link to comment Share on other sites More sharing options...
keltoi Posted January 21, 2010 Author Share Posted January 21, 2010 i cant stand the smell of tuna let alone eat the shit fuck you keltoi, fuck you in the ear lol :smears tuna in ears: i hate it but tinned tuna is one of the cheapest, easiest and amazingly tasty foods ever. how can you hate on tuna? Link to comment Share on other sites More sharing options...
pcock Posted January 21, 2010 Share Posted January 21, 2010 i love tuna and eat a large amount of it. i find the smell a bit unpleasant though. i also have a borderline obsession with sweetcorn. Link to comment Share on other sites More sharing options...
keltoi Posted January 21, 2010 Author Share Posted January 21, 2010 sweetcorn is amazing but that's for another thread. Link to comment Share on other sites More sharing options...
Guest Smuckers Posted January 21, 2010 Share Posted January 21, 2010 I love tuna. Link to comment Share on other sites More sharing options...
chim Posted January 21, 2010 Share Posted January 21, 2010 tuna + creme fraiche + sandwich = yum yum Link to comment Share on other sites More sharing options...
Guest Coalbucket PI Posted January 21, 2010 Share Posted January 21, 2010 I like tuna mayonnaise sandwiches a lot. I recommend adding celery salts to your tuna mayonnaise. Link to comment Share on other sites More sharing options...
keltoi Posted January 21, 2010 Author Share Posted January 21, 2010 yeah i've had supposedly top quality tuna sashimi/sushi but i just can't enjoy the stuff even though my friends were creaming their pants over it. Link to comment Share on other sites More sharing options...
hexagon son Posted January 21, 2010 Share Posted January 21, 2010 yeah, toro is the shit! my fave sashimi http://www.sushifaq.com/sushi-items/sushi-items-tuna-maguro.htm Link to comment Share on other sites More sharing options...
keltoi Posted January 21, 2010 Author Share Posted January 21, 2010 stuff i had looked like this but it looks seared... Link to comment Share on other sites More sharing options...
hexagon son Posted January 21, 2010 Share Posted January 21, 2010 that dish looks well tasty! love seafood when its done right. haven't had red snapper in ages though. cooked right, it's like porn on a rollercoaster for your tongue. Link to comment Share on other sites More sharing options...
Guest glasse Posted January 21, 2010 Share Posted January 21, 2010 actually had tuna noodle casserole for dinner last night. it is ok i suppose, but always a reminder that things are tight. solid white albacore is a little better than your standard issue cat food, and what is even better than that is the stuff that comes in a seal pack or bag rather than a can. of course fresh tuna like steaks and what is used in sushi is great, and comparing that to canned tuna is like comparing a beef hot dog to prime rib. Link to comment Share on other sites More sharing options...
Redruth Posted January 21, 2010 Share Posted January 21, 2010 canned white tuna, with minced celery and pickle, some mayonnaise and maybe a few capers… mmmmm if I could eat that as often as I’d like, I’d end up as mad as a hatter (or maybe just as mad as Jeremy Piven) due to the elevated levels of mercury in canned tuna. (dolphins are cute when they swim with their friends the tunas) Link to comment Share on other sites More sharing options...
J3FF3R00 Posted January 21, 2010 Share Posted January 21, 2010 I love tuna. Tuna sushi, canned tuna, tuna steak... You name it. I aspire to get mercury poisoning, too. I have a great "recipie" I invented that I've made a few dozen times. It's for when you're broke and you want a fancy meal. I'll try my best to describe: I call this my Tuna Suprise (serves 2 with slight chance of leftovers) 1 LARGE can (or 3 regular sized cans) of tuna in oil... Not water -1 half box of pasta (any kind will do, I usually use rotini but whatever you got works) - a butt-load (4 tablespoons? You really can't add too much of this stuff) of fresh Rosemary (dried works too) -1 half-stick o butter -1 lemon -1 package of fresh spinach -salt -2-3 cloves of finely chopped garlic -olive oil -large pot -regular frying pan -wooden spoon or spatula for stirring -start cooking the pasta with a bit of Rosemary, salt and olive oil in the water. - drain majority of oil from canned tuna - heat pan on medium heat with about a tablespoon of butter and a splash of olive oil. Add tuna. - quickly chop about 3 tablespoons of Rosemary. Add to and stir into tuna. - the tuna should sautee in butter, olive oil and Rosemary. It starts out kinda pink and greys as it cooks. This is fine bit try not to cook it too rapidly. I've found the best results are when you stack the tuna into a little "puck" in the middle of the pan and occasionally (let's say every 2 minutes) stir it up and reform the puck shape. The idea with the puck is it kinda steams inside and doesn't heat through too quickly. - it's a good idea, after the tuna looks like it has all changed from pink to grey, to change from medium to low heat. Again, you don't want to overcook the tuna so if it is steaming or bubbling a lot, reduce the heat to keep tuna moist. - If the tuna starts to look like dry, add a little splash of olive oil and add teaspoon or two of butter. You can repeat this as many times as necessary. - it will start smelling heavenly as you pasta is about finished. At this point you should start tasting the tuna and adding your desired amount of salt. When adding salt, stir it into tuna well. - when the pasta is about done, add and stir in half of the chopped fresh garlic to tuna. Try to keep the garlic from getting too thoroughly cooked. - Once you've addded the garlic, if your pasta is done, you can drain the pasta. - turn off heat on tuna. - now you can stir the cooked tuna and remaining chopped garlic into the pasta. I usually add another spash of olive oil, or two to the mixed tuna/pasta. - put a large handfull of fresh spinach on a plate and cover it with pasta/tuna. - slice lemon into quaters and squeeze one quarter of lemon's juice over each plate. Ready to serve. Link to comment Share on other sites More sharing options...
hexagon son Posted January 21, 2010 Share Posted January 21, 2010 I love tuna. Tuna sushi, canned tuna, tuna steak... You name it. I aspire to get mercury poisoning, too. I have a great "recipie" I invented that I've made a few dozen times. It's for when you're broke and you want a fancy meal. I'll try my best to describe: I call this my Tuna Suprise (serves 2 with slight chance of leftovers) 1 LARGE can (or 3 regular sized cans) of tuna in oil... Not water -1 half box of pasta (any kind will do, I usually use rotini but whatever you got works) - a butt-load (4 tablespoons? You really can't add too much of this stuff) of fresh Rosemary (dried works too) -1 half-stick o butter -1 lemon -1 package of fresh spinach -salt -2-3 cloves of finely chopped garlic -olive oil -large pot -regular frying pan -wooden spoon or spatula for stirring -start cooking the pasta with a bit of Rosemary, salt and olive oil in the water. - drain majority of oil from canned tuna - heat pan on medium heat with about a tablespoon of butter and a splash of olive oil. Add tuna. - quickly chop about 3 tablespoons of Rosemary. Add to and stir into tuna. - the tuna should sautee in butter, olive oil and Rosemary. It starts out kinda pink and greys as it cooks. This is fine bit try not to cook it too rapidly. I've found the best results are when you stack the tuna into a little "puck" in the middle of the pan and occasionally (let's say every 2 minutes) stir it up and reform the puck shape. The idea with the puck is it kinda steams inside and doesn't heat through too quickly. - it's a good idea, after the tuna looks like it has all changed from pink to grey, to change from medium to low heat. Again, you don't want to overcook the tuna so if it is steaming or bubbling a lot, reduce the heat to keep tuna moist. - If the tuna starts to look like dry, add a little splash of olive oil and add teaspoon or two of butter. You can repeat this as many times as necessary. - it will start smelling heavenly as you pasta is about finished. At this point you should start tasting the tuna and adding your desired amount of salt. When adding salt, stir it into tuna well. - when the pasta is about done, add and stir in half of the chopped fresh garlic to tuna. Try to keep the garlic from getting too thoroughly cooked. - Once you've addded the garlic, if your pasta is done, you can drain the pasta. - turn off heat on tuna. - now you can stir the cooked tuna and remaining chopped garlic into the pasta. I usually add another spash of olive oil, or two to the mixed tuna/pasta. - put a large handfull of fresh spinach on a plate and cover it with pasta/tuna. - slice lemon into quaters and squeeze one quarter of lemon's juice over each plate. Ready to serve. if you actually took the time to type this, and didn't copy it from teh internets, i have much respect. in fact, i will try this myself. Link to comment Share on other sites More sharing options...
Hoodie Posted January 21, 2010 Share Posted January 21, 2010 tuna is amazing. i put in mayo (lots), some mustard, a bit of salt, and dill weed. the dill is a southern thing that i learned from my friend's mom. it makes it taste AMAZING. also, eat with saltines for maximum tastiness. Link to comment Share on other sites More sharing options...
keltoi Posted January 21, 2010 Author Share Posted January 21, 2010 my tuna pasta dish is also called tuna surprise. it's got pesto, garlic, toasted pine nuts and parmegiano. Link to comment Share on other sites More sharing options...
Fred McGriff Posted January 21, 2010 Share Posted January 21, 2010 i only eat fresh hi quality sushi-grade tuna. Link to comment Share on other sites More sharing options...
perunamuusi Posted January 21, 2010 Share Posted January 21, 2010 line caught yellowfin tuna steak pan seared with cumin seeds and spring onions sweet potato mash steamed broccoli chopped coriander mmmmm alternatively pan of pasta spirals tin of tuna small tin of sweetcorn tonne of black pepper good to go Link to comment Share on other sites More sharing options...
perunamuusi Posted January 21, 2010 Share Posted January 21, 2010 i had a conversation with an 8 yr old about tuna last night. he couldn't get his head round the fact that they were massive fish. he assumed they had to be small enough to get in a tin. i had a similar mind blowing realisation when i was about 25. tuna Link to comment Share on other sites More sharing options...
Fred McGriff Posted January 21, 2010 Share Posted January 21, 2010 my wife will sometimes fix herself the canned tuna over some rice with some black beans. fucking sick. smells like fucking catfood. blows my mind how people can eat that. canned tuna is unapologetically funky, especially if you've ever smelled fresh tuna before. keltoi how can you like canned tuna but not proper tuna steak? that's even more baffling. what dont you like about the steak? Link to comment Share on other sites More sharing options...
Guest Fishtank Posted January 21, 2010 Share Posted January 21, 2010 I really don't like fish I had some heavily seasoned trout last night with lemonbutter and I was still like ICK shellfish, on the other hand, I love Link to comment Share on other sites More sharing options...
hexagon son Posted January 21, 2010 Share Posted January 21, 2010 nothing wrong with a good tuna cheese melt. tinned tuna, mixed with mayo (mayo pref are subjective, i like kewpie), spring onion, a bit of corn nibs, pepper, grated cheddar/hard mozza. its a beautiful thing! Link to comment Share on other sites More sharing options...
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