Talk

Advanced search

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

water

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Message withdrawn at poster's request.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.

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now