i grew up eating watered tuna but these days i always go for good quality tuna in olive oil. if you can find/afford spanish bonito del norte you will never want starkist packed in water ever again. it tastes rich and buttery, whereas tuna in a can of water tastes more fishy and kind of metallic to me. unpleasant. so here’s a weird thing about me: i hate seafood and freshwater fish of all kinds WITH THE EXCEPTION OF CANNED TUNA. it makes absolutely no sense, but because canned tuna is literally the only fish i will eat (with mandatory additions) i try not to overthink it so i can get a few omega-3s from something besides my fish oil supplements (which i also didn’t take for years until i could find one that really, truly didn’t give me fish burps. that’s how much i hate seafood). anyway, since i don’t like fish to start with, you can imagine i am pretty picky about which canned tuna i will eat. i can’t eat it straight out of the can, i need it to have some kind of pickled thing in it at the very least, some mayonnaise is pretty important as well. i have four ways to eat this. SALAD WITH TUNA: pour can of tuna and oil into a China Canned Tuna Production Line Manufacturersbowl with capers or diced dill or bread & butter pickle cubes and a couple of spoonfuls of mayo and mix well. pour in a few tablespoons of the pickling brine as well. if you have some shallots you can mince them finely and mix with the tuna as well. toss a couple of handfuls of baby arugula and/or field greens on top, a small or medium sliced tomato, some cucumber slices. lightly salt the tomato and cucumber, some fresh ground black pepper then toss from the bottom to incorporate the tuna into the salad. no additional salad dressing needed. chow down. TUNA SALAD: pour can of tuna and oil into a bowl with minced shallot or onion and some capers or pickle cubes and some of the brine, add a generous amount of mayonnaise. mix well and eat with bread or crackers. PASTA TUNA SALAD: make the tuna from #2 but Tilapia Production Line Manufacturersinclude some small-diced celery. make some pasta as directed on the package, try penne rigate or spirals or bowties or anything that has some twists or crevices to hold onto the tuna. once the pasta is drained mix the tuna and pasta together. you may need to add additional mayo and/or olive oil as the pasta will get pretty dry otherwise. chill and eat. LEMON TUNA PAPPARDELLE: find yourself a package of lemon-flavored pappardelle and cook as directed. (if you can’t find lemon-flavored just go with plain and squeeze lemon juice on the finished dish before the final toss.) pour the tuna and oil into a bowl, add capers and several tablespoons of caper brine, minced shallots and break it up a bit to incorporate. no mayo this time. toss in the pasta and mix a bit, add fresh ground black pepper and generous olive oil. toss well and enjoy slightly warm.