Most households have one or two cans of tuna on their pantry shelves for sandwiches, salads and tuna casseroles. Not I; I have never been fond of tuna, except for Italian Tuna with White Beans as an appetizer, or grilled fresh tuna steaks. However, most Americans like tuna in sandwiches, and some even eat tuna raw, as they do in Japan.
In recent years, fresh tuna for grilling or frying has become available in the fish markets of our grocery stores. On the other hand, canned tuna is one of the more well-known foods in this country, and maybe it is too well known. How many times do shoppers absentmindedly head for the tuna aisle in the supermarket, stocking up on their favorite brands? They don’t even see the words anymore, and just buy the can of tuna by the color of the label.
Americans eat tuna in much the same way as they always have. They mash the contents of the tuna can with mayonnaise and minced celery and sometimes pickle relish, and spread the mixture on a piece of bread. Many people make their tuna sandwiches the same way their mothers did…