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Tinned tuna - chunks or steak, in oil, brine or spring water?

(13 Posts)
laura032004 Fri 14-Sep-07 17:34:18

What's the difference? Which is best? Are tuna chunks like formed ham?

beansprout Fri 14-Sep-07 17:36:10

Spring water. Brine is too salty and oily tuna - eugh.

I think they are one down from steak, aren't they? Just bits but am not sure if they are reformed or not.

fawkeoff Fri 14-Sep-07 17:36:11

i prefer chunks in spring water or in sunflower oil

fawkeoff Fri 14-Sep-07 17:36:11

i prefer chunks in spring water or in sunflower oil

Quootiepie Fri 14-Sep-07 17:36:32

I buy them in spring water, then if they don't have that oil. I guess chunks are abit like former ham.

fawkeoff Fri 14-Sep-07 17:36:36

flakes are wrong

oxocube Fri 14-Sep-07 17:36:52

olive oil or sunflower oil for me

Blandmum Fri 14-Sep-07 17:37:01


Califrau Fri 14-Sep-07 17:38:45

Message withdrawn at poster's request.

NAB3 Fri 14-Sep-07 17:45:04

Don't mind if it is chucnks or steaks but always in water.
Olive oil for second choice,

chenin Fri 14-Sep-07 18:09:09

In oil... drained then vinegar added. Chunks are like cat food.. I always buy yellowfin tuna so that it doesn't look or smell like catfood!

Anna8888 Fri 14-Sep-07 18:31:42

I just got it out of the cupboard - I buy Connétable tuna called Le savoureux, and it's in extra virgin olive oil. Chunks I believe (I'd have to open it to be sure).

There are masses of different qualities of tuna, with prices to match grin

TellusMater Fri 14-Sep-07 18:34:08

Depends what I'm doing with it. Either spring water or olive oil.

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