I just read a recipe note on a tuna recipe on Eating Well.com and found out something that made me sad….I LOVE my albacore tuna. 😦 Maybe I’ll have to do what a friend does and mix it half and half, one half albacore and one half chunk light.
TIP: Ingredient note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light, on the other hand, which comes from smaller fish, skipjack or yellowfin, is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples.
One of my friend’s Brie, from the Kathleen Daeleman’s fan forum responded to my post about it and said that she also loves albacore and has gotten used to the chunk light. In all honesty, the chunk light is what I grew up on, but in recent years it has gotten mushy and kind of nasty in texture. I prefer the texture of the albacore. I guess I’ll just have to get used to the texture of the regular chunk light again! I’ll have to try different brands again to see if I can find a brand that isn’t mushy.