Canned Tuna

I want to make my first tuna mousse. Since I'm unlikely to find a John Dory, as a chef suggested in the book, my next best was to go with A's Do Mar canned tuna as was the chef's first choice. A Google search brought up Amazon. So, I took the leap and ordered three cans. With shipping it was under $40.00 and I'm hoping it will be as good as they say it is. There is a long standing Italian restaurant in Redding owned by an Italian family who came to the US and somehow ended up here. I have loved a tuna mousse they serve with small toasts, and could make a meal out of it.

Which canned tuna in oil do you prefer when making something special, and have you tried the above mentioned brand? Typically, I’ve poached tuna, when making a tuna salad or similar recipe, but this chef suggests there are times when a good quality canned tuna can be just as good.

[Jenise]

I have bought canned tuna locally produced in Anacortes for around $6 a can, but have to admit that other than loving the romance of the fact that it's local, I'm pretty thrilled with the very excellent tuna in olive oil that Trader Joe's sells for just $2.

It kinda depends on what kind of tuna you want. Our favorite is also the kind packed in olive oil, but know of no brands that do it with white tuna (Albacore). If you want the white, we like Bumble Bee pouches.

Our favorite is also the kind packed in olive oil, but know of no brands that do it with white tuna (Albacore).

I think it's true that none of the regular supermarket brands (Starkist, Bumble Bee, et al) pack Albacore in olive oil but Trader Joe's does and I believe Progresso does as well.

[Robin Garr]

I think it's true that none of the regular supermarket brands (Starkist, Bumble Bee, et al) pack Albacore in olive oil but Trader Joe's does and I believe Progresso does as well.

The Tonino "Genova" brand is solid "light" tuna packed in olive oil, comes in an Italian-looking can and is labeled "dolphin safe." The small print reveals that it's from Chicken of the Sea, but in fairness, it's intensely flavorful. Only the more upscale groceries around here have it, but it's easy to find at ethnic and specialty grocers.

I have bought canned tuna locally produced in Anacortes for around $6 a can, but have to admit that other than the romance of the fact that it's local, I'm pretty thrilled with the very excellent tuna in olive oil that Trader Joe's sells for just $2.

As many times as I have been to our local TJ's, I never even noticed their canned tuna, I will check that out. When we are traveling up the OR and WA coasts, I love to buy the local products from the seafood places we visit. Also from our home town Eureka and further up in Trinidad. I think it just might be time for a coastal trip. The hunter/gatherer in me just has to splurge now and then and try something new that I read about. I will let you know how the ones I purchased taste.

Karen, was that Ventresca (belly tuna)? Because otherwise even with expensive shipping that seems crazy high for As Do Mar. Belly tuna is wonderful, but so great I personally think it's best just as is.

We do keep "regular" (Bumblebee/CofS/etc) for Dave or for quick tuna salad/melts etc. But we also try to keep at least one can or jar of better tuna in oil. I try different ones, but I know I'm generally happiest with the ubiquitous Ortiz, but also like Flott. Pastene, As Do Mar, etc.

I'll look for the TJs next time I visit

The Tonino "Genova" brand is solid "light" tuna packed in olive oil, comes in an Italian-looking can and is labeled "dolphin safe."

Unfortunately, as often seems the case when it comes to the environment, it's not as simple as "dolphin safe" = good. It turns out virtually all of the tuna sold in the US, including all of the standard brands, Trader Joe's, even supermarket private label, is "dolphin safe". That's the good news. The bad news is "dolphin safe" is defined rather loosely, not much regulated, and a bad deal for just about every other species in the ocean. Here's some light reading on the subject, if you're interested.

I, too, eat canned tuna on occasion. I wouldn't eat too much of it. The mercury content is getting higher all the time.

Mark,
those figures are screwy - 70K young tuna vs 130 million? Aren't they used in any case? Aren't the mahi mahi and wahoo used? Neither are anywhere near endangered.

Turtles are a different story, but aren't they released? I though longlines were a bigger issue with them.

[Jenise]

I, too, eat canned tuna on occasion. I wouldn't eat too much of it. The mercury content is getting higher all the time.

And mercury isn't just for oceans anymore:

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/07/07/MNU41E4CR4.DTL

[David M. Bueker]

I prefer Hot Tuna myself.

I have no recommensation. But, I am so glad to see that no one has suggested tuna packed in water! EWWWWWWW!!!

I, too, eat canned tuna on occasion. I wouldn't eat too much of it. The mercury content is getting higher all the time.

So Chef, do you have a favorite tuna salad recipe?

At Jenise's suggestion I stopped by Trader Joe's today and bought a couple of the yellow fin tuna in oil, for 1.99 a can. It is very good...I had some for lunch with my salad. I actually took a little more time to browse around the store today and found some interesting products I can't wait to try. We have a new TJ's here and it is bigger than any other I have been into such as Sacramento, and Tucson. Today, the store look beautiful, they were showcasing new products, and it was so shiny clean it made me wonder if some executive from high places was passing through. I should have asked! I've never seen the bananas piled so high or so perfect...the flowers looked like a piece of art, no one was stocking shelves, nor was the food demo corner open....first time I've seen that. I did tell them, the hand sanitizer wipe container in front of the store was empty, and they were on it in a second. Oh, and there were twice as many red market baskets lined up perfectly outside. Hmmmm.....maybe a new store manager?

My spouse was employed by a major California grocery chain when we lived in NoCalifornia. When Joyce Raley Teel was going to make a visit, the place was immaculate and his particular store (Nob Hill) wasn't too bad to begin with. Every time we visit any store where we live now, my husband goes through and ticks off items that should've been done before the store opened or should be done on an ongoing basis. Service is definitely different here. A small chain in the area wouldn't honor the price still posted for a produce item one morning, but Safeway refunded the entire purchase price on a produce item there that didn't scan according to the posted price - cherries at an exorbitant cost a month ago.

I cried when I learned the mercury content of canned tuna because tuna salad sandwiches are the perfect summer lunch. These days we use wild planet brand, which claims "less than half the mercury" of "national tuna brands" supposedly achieved through using smaller fish. It isn't packed in oil, though--according to the label, no liquid is added. It tastes pretty good but still, only one can a week for us.

Any love for tinned sardines here?

[Jenise]

Jeff, so how much does the National Sardine Council pay you to keep mentioning sardines....

I was wondering whether I'd already mentioned them....

Jeff, you can put me in the sardines camp (I love fresh,but good canned also). Betsy made a recent NYT recipe for sardines with pasta and capers recently, I loved it. Any special brand? I just tend to buy what looks interesting at Fairway.

A Russian friend also introduced us to smoked sprats.

None of these things I want to eat weekly, but tasty and good for a change.

Perhaps one word of explanation about sardines: They are associated with one of my fondest memories of my Dad's mom. Dad always said she was a good cook but, of course, I am a boy and she never undertook to share her recipes or show me how to handle food. Except once. I was 8 or 10 years old and she was babysitting me at her house. I was standing on a chair in her kitchen and she was showing me how to eat sardines. She liked the ones canned with tomato sauce. I don't remember too many specifics but I remember feeling very cared-for.

[Robin Garr]

Betsy made a recent NYT recipe for sardines with pasta and capers recently, I loved it.

We did that one too, Dale, and loved it too.

As we seem to be getting a little piscatorially peripatetic, allow me to introduce another fish (not a red Herring).

A tin of mackeral, smoked or not, with certain full flavoured white wines (Greco di Tufo comes to mind) can be a lovely match. I think that mackeral also has mercury issues, mind you.