Is just the best thing ever.

I need a wee.

When I was a young hi Fi buff I told my sister in law that I had just got a new tuner and she could see it in my bedroom.
Her response was ” I didn’t know you had a fish tank”.

Is just the best thing ever.

…except cheese on toast

I’m not a fan of cheese on toast, it’s so close to being a pizza it seems a waste.

Amazeballs
thank me later

I’m not a fan of cheese on toast

you’re dead to me.

What about a compromise… tuna melt?

tuna melt?

At the risk of further deadness… yuk

Now, Beanz on toast, then we’d be talking!

cheesy beans?

The correct ratio of Tuna to Mayo is 1:0.

The correct ratio of Tuna to Mayo is 1:0.

+1

is that 1:1 or 2:0 ?

Optimum tuna is:

Tuna Steak in Spring Water
20% of total Mayo.
Malt vinegar

Few flakes of mature cheddar.
Dash of Franks Hot Sauce.

Wholemeal bap.

Optimum tuna is:

Tuna Steak in Spring Water
20% of total Mayo.
Malt vinegar

Few flakes of mature cheddar.
Dash of Franks Hot Sauce.

Wholemeal bap.

Optimum tuna is:

Tuna Steak in Spring Water
20% of total Mayo.
Malt vinegar

Few flakes of mature cheddar.
Dash of Franks Hot Sauce.

Wholemeal bap.

I’ll have three of those, they sound delicious.

Soumds lovely, but I couldn’t eat three of them

Arse.
Beaten to the punchline by Perchy.

Damn dat Panther.

Beaten to the punchline by Perchy.

Always was it thus 😉

Are those tuna balls up there? They really are big fish aren’t they?

Optimum tuna is:

The good stuff, raw and melt in the mouth on the same day it came out of the sea.

Bluefin Tuna are give or take the weight of a Friesian Cow. It’s a crying shame (for them) they’re made of Tuna really.

Optimum tuna is:

…my least favourite Transformer.

Now, Beanz on toast, then we’d be talking!

especially with splash of

Optimum tuna is:
…my least favourite Transformer.

On form today… 😀

I was in Lidls earlier, saw tuna, thought “with pasta?”, thought nah, chicken’s better.
My dog’s breath does smell a bit tuna-ish, even though she hasn’t eaten any for years. Weird that.

Tuna and chicken?

Screw tuna. Anchovies are where it’s at. The grey tinned tuna on its own is rank. Best way to have it is with some mayo, spring onions as a sandwich in some nice wholemeal bread wih walkers salt and vinegar crisps – or cheese and onion is an acceptable alternative, but got to be walkers.

Tuna in a nicoise is just about acceptable as long as it’s turbo charged with anchovies.

I’ve had the weirdest did poisoning from tuna – covered in blotches and no other symptoms.
Luckily as I was asthmatic at the time too.

https://en.m.wikipedia.org/wiki/Scombroid_food_poisoning

See, to me, tuna is 2 different foods

A fresh, thick tuna steak, seared around the edge, raw in the middle, served with a simple rocket salad with truffle oil new potatoes, is one of the finest meals I have eaten.

Tinned tuna barely even registers as anything much above cat food

We’re often in Tarifa at the end of May when the bluefin tuna is caught sustainably on its annual migration.
There’s a lot of it around, not pricey, fresh and raw (soy sauce and wasabi optional). Very very good.

Makerel on toast with a splash of econa pepper sauce … Heaven.

I don’t officially recognise this tinned flaky “tuna” stuff.

A fresh steak, still opaque and firm, rubbed with salt and papper and some olive oil, done over a hot griddle so the surface charrs and the middle stays raw. That’s tuna.

perchypanther – Member
Optimum tuna is:
…my least favourite Transformer.

Smokin’ today! 😆

I can assure you, they’re both Tuna. I like both, there’s no need to be pompous about it.

P-Jay – Member
I can assure you, they’re both Tuna. I like both, there’s no need to be pompous about it.

POSTED 15 MINUTES AGO # REPORT-POST

You had best double check which forum you’re on…

A fresh, thick tuna steak, seared around the edge, raw in the middle, served with a simple rocket salad with truffle oil new potatoes, is one of the finest meals I have eaten.

On that note, one of the problems with the pre-packed tuna steaks sold in supermarkets is that they are just not thick enough, e.g. only 15mm or so. Consequently it’s difficult/impossible to cook the outside while keeping most of the interior rare: I think the steaks need to be 25mm-30mm thick to get the best results.

A couple of suggestions to jazz it up a bit:

1. Some balsamic vinegar dizzled over the rocket or blended in the olive oil dressing, plus some shaved parmesan on top, gives the rocket salad a boost. You can shave the parmesan with a fancy mini-mandolin or a peeler.

2. Fennel butter works well with tuna: pound a teaspoon or so of fennel seeds with a mortar and pestle. Melt some butter in a small pan and add the crushed fennel seeds. As soon as the tuna is done and on the plate, turn the heat up under the butter, and when it is foaming pour the butter over the tuna.

Hah. I didn’t even see Tomhoward’s post!