I’m having a hard time wrapping my head around what that would taste like, but at least there is no melted cheese in there.
That’s one of the many flaws of the tuna melt. It’s value over replacement sandwich is negative. That’s part of the reason why it is kind of has a reputation as poor people food (same with tuna casserole). The people who generally consume them have no better options available. So someone like ZZ eating one by choice is mind bottling.
Canned chicken breast >> Canned tuna, if your goal is to just add protein.
I’m excluding fancy euro canned tuna from the above. I don’t have any experience with it. I’m just talking about something like starkist.
I’m skeptical. Somehow canned chicken just seems completely wrong to me and I know you said breast but this doesn’t help. As much as I hate tuna I think I’d go for a Starkist can over this.
That thing is a whole separate abomination.
What I’m talking about comes in little chunks. Just like tuna.
But feel free to hate on it. I’m not advocating for it. The entirety of my position is that it is better than canned tuna. However, that thing in your post may not be.
Don’t buy canned chicken. Just buy a rotisserie chicken if you don’t want to cook.
+1 million.
Canned chicken sucks. It’s still better than canned tuna, tho.
It seems like tuna wins?
“It is lower in fat than chicken , low in saturated fat, high in protein and contains heart healthy omega-3 fatty acids. But there are a couple of negatives. First, tuna generally is made into a sandwich filling by adding mayo or salad dressing, which adds quite a bit of fat and calories.”
The negatives being MLYLT apparently.
I wasn’t really considering macros in my analysis, so I’ll give you that. I was just going by taste.
Also mercury, which ain’t nuttin to fuck wit. Occasional tuna is fine, but all the time is hazardous to your health.
I spend way to much money of expensive ingredients.
That said as background, I’d bet that if being made into a sandwich nobody could tell the difference between a $10 jar of high end tuna and a $3 can of white ocean spray. The mayo, seasoning, spices, veg ect will mask any differences.
In a blind taste test they would be indistinguishable.
Now if you are laying the tuna whole on a salad or pasta there would be a huge difference.
lol no. Unless you purposefully ruin the texture/preparation or run it through a blender or something there’s no chance.
My fish consumption is entirely limited by fear of fomites (not an issue anymo’!) and mercury.
So the two items do taste the same, and the difference is texture? (chunks v whatever?)
Yeah the texture difference between various qualities of canned food is a big one. There’s also a metal taste to can water vs jarred oil, etc. Hellmans can mask a lot but unless you’re purposefully drowning it I’d be pretty confident. There’s a midrange, too.
The only tuna I won’t eat are the weird flavours they’re desperately trying to lure new customers with. Rather get more tuna for my $$ than a tiny portion covered in a cheap salad dressing. If it wasn’t for covid canned food would be dying but these are pretty popular.
The jarred nice tuna we buy definitely has a different texture than canned tuna. Its very melt in your mouth in a way that would probably still stand out in a tuna sandwich. I do use it on sandwiches sometimes but not like a diner-style melt with American cheese. More Mediterranean like oil/lemon/capers/herbs etc.
For the people worried about mercury I use sardines instead of tuna.
How much seafood does one need to eat before mercury becomes a concern?
Our Great And Glorious Socialist Federal Government of Canada, which is by definition infallible, Comrade, suggests 150g per week is ok unless you are a child or a pregnant woman.
I know a guy who almost killed himself when he ate sushi every day for a stretch when he was trying to woo the chef. So, less than that.
How would that even work? Sardine salad sandwich?
Still not sure I understand the reasoning behind expensive canned or jarred tuna. If I want good tuna I will buy fresh tuna and cook (or not cook) it myself. For me, the whole point of canned tuna is that it’s an inexpensive way to eat seafood. I know a big part of why it’s cheap is because I’m often getting the bits and pieces left over after the good stuff was gone. I’m fine with that because I’m not a squeamish eater and I am a big advocate of using the whole buffalo.
