first throw out the mercury riddled dry tasting tuna and get a can of sardines, then add lemon juice, hot sauce and freshly diced garlic (4 cloves minimum) to the sardines and mix it into rice and beans
or better still get fresh sardines or sprats from the fishmonger, chop them in half lengthways and simmer them in a vinegary brine for an hour or so until the bones soften instead of using canned sardines
Tuna sandwiches (can of oil tuna on toasted bread, maybe with some light mayo)
Tuna salads (Store bought usually)
Tuna and crackers (oil tuna and pita crackers)
autism incoming
i take a quarter sleeve of ritz crackers and crumble them up finely then mix it with 2 cans of tuna, couple scoops of lite mayo, black pepper, and lime juice. i mix everything together and eat it like that, i like to call it ‘tuna crunch’ and it’s honestly one of my favorite snacks
The moisture doesn't turn the saltine crumble soggy? I usually eat my cans of oil packed tuna plain, with saltines between bites or in combination. Sometimes I crush up the fillet to mix it with the oil so it (the oil) doesn't get left in the can.
>The moisture doesn't turn the saltine crumble soggy?
no sir. i get tuna in water and basically press out as much water as i can to get the tuna nice and flakey. i keep it light on the mayo, and the lime juice is maybe a half a teaspoon just for flavor. it’s usually dryish but i like it that way. adding more mayo is a good way to get a better texture tho and less dry but muh fats and oils.
1/2 tsp of soi sauce
Clove of crushed garlic
tsp of lao gan ma (chili crisp)
Maybe a little ginger might as well if the garlic crusher/grater is already dirty
>2 cans drained tuna >half can diced tomatoes >half bag broccoli slaw >cup of frozen (but unfrozen) peas >1 tbl mayo (or some olive oil), 100g cottage cheese, salt, pepper, parsley, onion & garlic powder, paprika, shot of Sriracha, lemon juice, dijon mustard....keep going as you see fit.
Serve cold over bed of hot brown rice and quinoa.
Shit is cash money amd makes serveral servings. Add onto a tortilla if you want it as a wrap.
tuna, salt, olive oil
first throw out the mercury riddled dry tasting tuna and get a can of sardines, then add lemon juice, hot sauce and freshly diced garlic (4 cloves minimum) to the sardines and mix it into rice and beans
or better still get fresh sardines or sprats from the fishmonger, chop them in half lengthways and simmer them in a vinegary brine for an hour or so until the bones soften instead of using canned sardines
>olive oil
way to raise your your Ω6:3
You can't be trusted, for obvious reasons.
Tuna sandwiches (can of oil tuna on toasted bread, maybe with some light mayo)
Tuna salads (Store bought usually)
Tuna and crackers (oil tuna and pita crackers)
>comp 22810
>canibe canuit s4 1/3 mm
Great macros, anyone know where to find this brand?
SIR did you really need AI to generate an image of a can of tuna?
Why do you think that?
Why did you feel the need to generate an image of a can of a tuna instead of just finding one online?
Look at the nutrition facts under the fish. Obviously AI generated.
that's just Finnish
olive oil is rich in omega 9 fatty acids, moron
spaghetti al tonno
autism incoming
i take a quarter sleeve of ritz crackers and crumble them up finely then mix it with 2 cans of tuna, couple scoops of lite mayo, black pepper, and lime juice. i mix everything together and eat it like that, i like to call it ‘tuna crunch’ and it’s honestly one of my favorite snacks
The moisture doesn't turn the saltine crumble soggy? I usually eat my cans of oil packed tuna plain, with saltines between bites or in combination. Sometimes I crush up the fillet to mix it with the oil so it (the oil) doesn't get left in the can.
>The moisture doesn't turn the saltine crumble soggy?
no sir. i get tuna in water and basically press out as much water as i can to get the tuna nice and flakey. i keep it light on the mayo, and the lime juice is maybe a half a teaspoon just for flavor. it’s usually dryish but i like it that way. adding more mayo is a good way to get a better texture tho and less dry but muh fats and oils.
Seared ahi tuna steak with a side of rice. Garnish with chopped green onion and sesame seeds.
salt pepper Frank's red eat it out of the can.
Idk what the recipe is but my wife makes a mean tuna melt
Tuna
Mayo
Dill
Lemon juice
Mix and spread over crackers or bread
Uma
>based
tuna
mayo
sriracha
black beans
cilantro
rice
(egg/optional)
Cheddar and tuna = godsend for cutting
>cheese
>high in saturated fat and salt
1/2 tsp of soi sauce
Clove of crushed garlic
tsp of lao gan ma (chili crisp)
Maybe a little ginger might as well if the garlic crusher/grater is already dirty
>2 cans drained tuna
>half can diced tomatoes
>half bag broccoli slaw
>cup of frozen (but unfrozen) peas
>1 tbl mayo (or some olive oil), 100g cottage cheese, salt, pepper, parsley, onion & garlic powder, paprika, shot of Sriracha, lemon juice, dijon mustard....keep going as you see fit.
Serve cold over bed of hot brown rice and quinoa.
Shit is cash money amd makes serveral servings. Add onto a tortilla if you want it as a wrap.
Sup