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

[laura032004]

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

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.

i prefer chunks in spring water or in sunflower oil

i prefer chunks in spring water or in sunflower oil

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

flakes are wrong

olive oil or sunflower oil for me

water

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

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!

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

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