The best Canned Tuna????

Saw this on Yahoo. Got me thinking. Canned tuna must be the most consumed fish in America. Even people who don't eat fish often eat canned tuna. Yes, I know this is another survey...but ...so what brand of canned tuna do you regularly buy... water packed or oil...or does it matter to you. Please note near the bottom of this list an $18 dollar can!!!!!
 
http://shopping.yahoo.com/articles/yshoppingarticles/657/supermarket-standoff-canned-tuna/

If you can find it, probably the best canned tuna you will ever taste is Ventresca di Tonno from Italy.  I get a 4.4 ounce can for $8.90, which is a very good price.
 
Most of the tuna is line caught and processed the same day.  The Ventresca is the fatty underbelly or sushi grade part of the tuna.  It is so fatty that you don't even have to chew it, it just melts away.
 
Preparation is simple.  Place on plate, drizzle a little EVOO and enjoy.

Joe, I scored a can of ventresco de bonito del norte which I haven't had yet.  Any good?

I agree with joerogo about "ventresca" tuna. It's great on it's own in a salad Nicoise.  I buy it often. But if I'm making good old tuna salad with mayo, I'll still buy an Italian tuna in olive oil. My favorite brand is Flott. 

Attached Image(s)

Don, the stuff is surreal.  I should have mentioned that you can get this from other Mediterranean Countries as well.  Yours is Spanish and should be wonderful.
 
I believe the larger the can, the higher the price per ounce.  The first time I had Ventresca was at a wine tasting in Spello, Italy.  We were served from a can that looked to be about 60-70 ounces.  We were served long filets of dark meat that was unbelievable in taste and texture.  That can would set you back about 300 Euros.
 
Make sure you pair it with the right Vino!  

It's like, butta!

So whats the best kind to use in old fashioned tuna salad sandwiches?

Twinwillow

It's like, butta!

 
Butta?  Help me out Mike.

ces1948

So whats the best kind to use in old fashioned tuna salad sandwiches?

 
Starkist

joerogo

Twinwillow

It's like, butta!

Butta?  Help me out Mike.

 
New Yorkese (as Barbra Streisand said)) for "butter".

ces1948


So whats the best kind to use in old fashioned tuna salad sandwiches?

Click the link on the OP's post at the top of this page. Your question will be answered.

Twinwillow

joerogo

Twinwillow

It's like, butta!

Butta?  Help me out Mike.

New Yorkese (as Barbra Streisand said)) for "butter".

 
  

Empress solid white albacore in water. I can't eat mayonnaise, so I'll whip up a quick vinaigrette and mix in the tuna. I like it on saltine crackers, maybe with a slice of cheddar.

joerogo


If you can find it, probably the best canned tuna you will ever taste is Ventresca di Tonno from Italy.  I get a 4.4 ounce can for $8.90, which is a very good price.

Most of the tuna is line caught and processed the same day.  The Ventresca is the fatty underbelly or sushi grade part of the tuna.  It is so fatty that you don't even have to chew it, it just melts away.

Preparation is simple.  Place on plate, drizzle a little EVOO and enjoy.

I just googled this and couldn't find a 4.4 oz can anywhere. I did see a larger jar. I have to find this!

Oops, spoke too soon, just found it! 

jeepguy

joerogo


If you can find it, probably the best canned tuna you will ever taste is Ventresca di Tonno from Italy.  I get a 4.4 ounce can for $8.90, which is a very good price.

Most of the tuna is line caught and processed the same day.  The Ventresca is the fatty underbelly or sushi grade part of the tuna.  It is so fatty that you don't even have to chew it, it just melts away.

Preparation is simple.  Place on plate, drizzle a little EVOO and enjoy.

I just googled this and couldn't find a 4.4 oz can anywhere. I did see a larger jar. I have to find this!

 
jeepguy, Here it is on Amazon for $11.75.  The difference in price is the distributor(Savello USA) is in my area, and has an outlet store

If it's Pacific tuna you prefer...pre Fukushima is best.
 
Of course nobody is going to be talking about that.
 
Sad but true. Do your homework.

jimcor


If it's Pacific tuna you prefer...pre Fukushima is best.

Of course nobody is going to be talking about that.

Sad but true. Do your homework.

 
Who is Shima?  And why do you dislike him/her so much?

Starkiskt is fine for "Tune Macarole Casserole".  Which I would never, ever eat!  I use only Italian tuna in olive oil and sometimes with capers (yes they sell it) for everything else. 

Yum... capers.

I used to get only solid white, but I found that darker tunas have a much better ratio of Omega-3's. I have discovered that Trader Joe's Tongol Tuna (I use the salt-free in water; I eat salt and oil, but this gives me more control over the final results) is more solid than a lot of "solid white" brands, and has a flavor which is, while not as mild as solid white, not too far, either. The price has gone up a few times in the last several years (now it's $1.49 a can), but not unaffordably so (I use about 2-4 cans a month).
 
Bart