(Unless you are allergic to fish)
If you are offered some when you are a guest somewhere, and are afraid to try it, then I agree: You are a coward.
When it comes to cooking in your own kitchen, It’s not a good idea to prepare food that you don’t think you’ll like, since this will likely result in wasted food.
I’ve used fresh off the boat tuna to make fish soups and chowders, but it is totally unlike tinned tuna. Which kind do you use?
Delete this thread for stupidity
lakewhut: your comment could be applied to 90% of the threads in the CR.
What is tuna soup? Does the recipe include canned tuna?
The best is salmon soup!
Of course canned tuna. Would you really waste your fresh tuna on a soup?
Lakewhut, if that were the rule, you’d have been deleted already.
Fine. I’m a coward.
Rebyid, I don’t think it’s a waste to use quality ingredients in any of the food I cook. I don’t think that the Tuscan tuna soup I make would be half as tasty if I used tinned preserved tuna. Same would hold for the Japanese tuna miso soup I make. Different strokes for different folks.
No tuna soup is as tasty as fresh raw tuna.
But it’s difficult to eat fresh raw tuna if you only have a spoon
I pray that I never unsuspectingly eat uncooked fish.
Recently, someone gave me a package of sushi with real fish (the type was purchased by mistake, and I love free food). I microwaved the sushi. I highly recommend eating microwaved sushi. Microwaving it even softens the rice.
That said, cooked tuna floating in warm soup sounds yummy. Thanks to you, RebYidd23, now (actually later) I shall experiment with such a concoction!
What’s the recipe?
Yes, do tell!! Please.
You put one stone into the pot. Then you boil it in water. Add the tuna, and tell everyone that you’ve already made the soup, but ask if they have something to improve it. Add those things to the pot. Cook it until you feel it is ready. Remove stone before serving.
Do you admit that it’s an imperfect recipe? Why do you need additions?
I meant a “food-grade” stone
What kind of stone?
I don’t have a food-safe stone.
May I use a spoon, silicone straw, or banana instead?
Stones aside, has anyone here made a parev cholent with canned tuna? Tuna with beans actually sounds good.