It’s still lunch time here, but I’ll probably be having this for dinner. Not wasting food, growing in my planter salad greens, Serious Eats salads and vinagrette, storing avocado under water, and ventressca among other tunas! So many threads.
New year! New potagers! What are you planting?
Tried this gone-viral water hack and boy does it work out well! Including a misted paper towel or napkin against a sliced half (no more browned, leftover waste).
Food52 wrote about it here:
I am hoping to decipher the myriad terms that are slapped on canned tuna!
So, I think I have a good understanding of the sustainability labels from online research. I have also taste tested, and I tend to prefer tuna packed in oil over water, partiuclarly when using the tuna fresh (vs. cooking into a casserole or other dish.) But there, I get overwhelmed at the combinations of fish and canning techniques, including, but certainly not limited to, these:
Chunk Light
Chunk White
“Yellowfin”
So…
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