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All this time I've been buying and eating tuna, I had no idea there was such as thing as Tuna in oil. I've always gotten the tuna in water. I'll have to check my local Ralphs to see if they even have the "in oil" ones as I dont think I've ever seen it (or noticed it because I go right for the "in water" kind).
In checking the nutritional value on the Ralphs website, the only differences between the two are (based on 5oz can of Chicken of the Sea Chunk Light):
In oil vs in water
Oil - 70 calories
Water - 50 calories
Total Fat/Saturated fat
Oil - 3g / .5g
Water - 05g / 0g
Since I have never really liked the taste of tuna, I may try the "in oil" kind. Although, my main reason for eating tuna in the first place is for the low cals and low fat that fits into my nutritional intake plan (usually a cut or fat burn).
No doubt, Americans are big on mayonnaise. Growing up Italian, I never even tasted mayonnaise until I was almost a teenager. My mother won't even try it.
I was never served mayonnaise with fries until I moved to Europe.
Location: By the sea, by the sea, by the beautiful sea
68,329 posts, read 54,381,135 times
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Quote:
Originally Posted by marcandme
I love cooking up some pasta, and just throwing in a can of tuna in oil, for a quick meal
I like that tossed with some halved grape tomatoes, olives, and pieces of fresh mozarella while the pasta's still warm, save some pasta water if you want to loosen it up a bit.
Haha. I have a friend in her 70s who is still stuck in the low-fat/no-fat world. She is diabetic and buys non-fat or low-fat salad dressings, and she doesn't seem to understand that what they replaced the oil with is not good for her.
Her doctor should tell her low/non fat isn't her issue, sugar is. And, most non/low fat salad dressings have sugar in them to replace the flavor removing the fat takes out.
Yep. I'm also considering making coronation chicken, a la UK cafes, which is mayonnaise-based.
And mayonnaise is generally understood to have its historic culinary roots in Spain or France, depending upon the source.
At any rate, it's originally a European-originated thing, despite the effort to claim it as "some American thing that's not a thing in Europe."
Does that matter? Answer: No.
This elitist line of posting has been nothing short of hilarious, with one after another berating mayonnaise because it's [sacre bleu!] "American." Now, we can all feel lofty because it supposedly has "European roots."
This elitist line of posting has been nothing short of hilarious, with one after another berating mayonnaise because it's [sacre bleu!] "American." Now, we can all feel lofty because it supposedly has "European roots."
Give me a break.
Of course it doesn't matter.
Evidently, it did to the poster who played the "Ugh, mayonnaise...so ugly American!" card, though.
I was never served mayonnaise with fries until I moved to Europe.
Of course different parts of Europe have different food items. Mayonnaise I think was originally a French concoction. I don't think anyone ever said it was invented in America. It was just noted that Americans use a lot of it. In Italy, it was never used in everyday cooking or meals or as a condiment when I was there but that was before the European Union. Olive oil was used almost exclusively back in the day including to cook French Fries, which were never called French Fries in Italy. They were called fried potatoes and no condiment was used when eating them other than salt and pepper. They were quite flavorful without any kind of sauce on them because they were fried in real olive oil.
Last edited by marino760; 04-27-2018 at 05:28 AM..
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