I don't know if this has been covered already, but I'll have a go at it. If your version is comprised of a pan seared, raw on the inside, maguro grade slab of fresh tuna served on a crostini and topped with baby greens and a homemade aioli, then this thread isn't for you. I'm talking about the classic- canned tuna, done your way.
Which brand do you choose?
Solid white, chunk, or tonno in olive oil?
Bread?
Open faced?
Are you a Hellman's man, or a barbarian.
What are your mandatory accompaniments?
Which brand do you choose?
Solid white, chunk, or tonno in olive oil?
Bread?
Open faced?
Are you a Hellman's man, or a barbarian.
What are your mandatory accompaniments?