How would you use Chili Lime tuna? I bought a can. I don’t like the colour. Not too fond of the taste. I drained off the liquid and added a little mayo. It’s edible but I probably won’t buy it again.
I also purchased the citrus pepper version, which should be okay in a sandwich or pasta dish.
Eat on tortilla chips?
I guess I could, but I think I’d like the tortilla chips better absolutely plain, without the chili lime tuna 
I remember having a Mexican tuna salad with cilantro in Mexico 30 years ago. Tasted a lot better than this! The Rio Mare Mexican tuna salad in a can is also lot better than this chili lime tuna.
I would eat the Rio Mare Mexican tuna salad with tortilla chips!
Fish cakes. Add minced onion or shallot, and some cilantro (or parsley if you don’t like it), and mashed potato.
I always add minced onion, chilli, cilantro, and lime or lemon to my tuna salad (no mayo), but I could see artificial lime being too strong.
I can see how minced chile, hot pepper or fresh jalapeño, or maybe some cayenne, Aleppo , Kashmiri chile, would be nice in a tuna salad.
This canned chili tuna has more of a Chipotle or maybe Ancho kind of taste. I couldn’t detect the lime.
I always add lemon juice to my tuna salad, mostly because we keep lemons on hand all the time. I have added cilantro but not minced chile.
I think the potato will tone down whatever you don’t like. Then add other things you do like (aromatics, herbs).
In that case, you really should throw it away 
A friend has been raving about a new bodega in her neighborhood because she’d noticed an unusual amount of Greek products. We stopped in yesterday, and I greeted the owner in Greek. He was delighted, and I was delighted to see that, yes, it has shelves and shelves of Greek foods–baked sweets, canned foods, phyllo and even the shredded version, kadaifi. I bought this can of gigantes.
The store is Church Produce, at the corner of Church and 30th St in San Francisco.
If you’ve had TJ’s version (of which I am a fan), how do they compare?
ETA: I love using my kitchen/conversational Greek whenever I can. Unfortunately, my pronunciation is apparently so good that I am then met with a barrage of enthusiastic Greek I don’t understand, then have to switch to English or German and explain that my knowledge of the language is terribly limited 
That happens to me with Dutch, and to my PIC with French…eventually the other person throws up their hands and does their best with us in English. It’s actually kind of fun - I miss our travels.
I haven’t tried the gigantes yet.
The owner was sitting upstairs, and I shouted “Are you Greek?” He said yes, yes!, and came down to chat. I’d used up my own Greek by then, after introducing myself with my Greek nickname. So, we continued in English. I did pretty well the last time I was in Greece, but that was over 40 years ago.
Last time I was in World Market, I picked up a package of the dry salami nuggets and loved them on pizza and with pasta.
Was up there yesterday with a $50 Christmas GC from a coworker, and the remaining 3 packages ($5.99) went into my basket.
They freeze well, since I only use about a 1/3 to 1/2 package at a time.
Making some medium shells with sautéed quartered salami and broccoli florets with a Pomi crushed tomato sauce with chili pepper and Italian herb seasoning tonight for dinner.
And it turns out after searching that the salami nuggets are available at my local Hannaford. 
For slightly more money, but much more local for me than World Market in Salem, NH.
Not “new” to the marketplace, but “new” to me, but I tried and REALLY liked these Grillo pickle chips.
Upon return to the US, I wanted to get some Bubbies pickles (my favorite) but they are around $8.00 a jar and I refuse to pay that much for ANY pickle, no matter how good they are.
I won’t buy/eat Vlasic or Claussen because IMHO, they aren’t at all good. I have been buying these Oh Snap! Dilly Bites and while I like them, they aren’t as good as Bubbies.
Thanks to @linguafood posting that Grillos are good, I bought some for $4.93 at WinCo and am VERY satisfied with them. I just wish the package were easier to close because when I put it back in the fridge, it tends to spill.
Thanks @linguafood 
So glad you enjoy them! They’re my favorite pickle, but I hear ya about the container… not sure why they have to overfill the brine in such a way that I now open it in the sink, bc yea - serious spillage every time. Whyyyyyyyy!
Glad it’s just not me who has that problem! BTW, I often add pickle juice/brine to a salad to thin out creamy salad dressings so that the dressing mixes in better…adds umami, too!
You can also reuse it to pickle your own! It’s great in tartar sauce, deviled eggs, potato salad… so versatile 
I have long used jars of pickles where the pickles are gone to make my own pickles. I’ve used jars of sauerkraut and even olives to do the same thing.
As for adding it to tartar sauce, on the RARE chance that there’s relish in my fridge, I’ll use that to make it. But I’m generally not a fan of relish on hot dogs so finding some on my fridge is TRULY rare!
The Bubbies horseradish is good. I tried it this month for the first time
I LOVE horseradish but rarely buy it because in my experience it loses its “kick”/“punch” before I can finish the jar. In Japan I could get very tiny packets of wasabi (similar to, but smaller than the soy sauce or mustard type of packets) that because they were sealed, kept their punch. BTW, that type of wasabi is actually horseradish with green food coloring…sometimes it’s mustard with food coloring, though.
It’s okay for roast beef for months, in my experience.
The little wasabi packets are available at Asian stores here, too, as well as tubes and powder.
