On tuna

July 2, 2006

Why is it so hard to find tuna in oil? Tuna packed in water is just too dry; you can’t eat it straight from the can. I don’t mind tuna salad or other dishes made with canned tuna, but I do mind being forced to add things to tuna in order to make it palatable. And whatever beneficial health effects you might arguably gain by purchasing flavorless tuna is no doubt offset by the fact that you’re required to combine it with mayonnaise in order to eat it.

And then when I do scour the shelves of a couple different grocery stores, passing over dozens of brands of water-packed fish, all I find is tuna in olive oil. I don’t mind olive oil in general, but I do mind it being used as an excuse to make everything “gourmet” and therefore extremely expensive. That, and I’m not a big enough fan of olives to want everything I consume to have their sweet-salty-fruity aftertaste. Especially tunafish. (Or horse mackerel.)

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