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Rich in protein and omega oils, tuna salad can be pepped up in infinite TUNA is a fish particularly beloved to man. It is known in the middle-east as Koranik fish as it is believed that the markings on its side are in fact Arabic characters. Even if you are not strong in faith, the lady from the ocean depths provides plentiful stock of tasty flesh that is not only flavourful but also extremely healthy.
Tuna is a large fish and an extremely fast swimmer — it has been timed at 70 kmph. Such activity helps it keep its blood hot — it is an exception in that unlike other fish, it is a hot-blooded animal. This specialty enables it to survive in colder waters. These many qualities that set her apart have also made her a target of big game hunters so to speak. Tuna was abundant once upon a time in waters near Cuba. It was Ernest Hemingway who immortalised the sport in his novel Old Man and the Sea. His Nobel Prize sounded the death knell for the poor creature. Trying to mimic his macho hordes descended on those waves and soon the stocks were severely depleted. The Japanese, in particular, have been blamed for ruthless preying that has wrought havoc. We were reminded of all this and more when we spotted a can of Tuna from the Lakshadweep on the shelves of our beloved food mart recently. Memories flooded in of a delectable tuna sandwich — first of many — consumed decades ago in the Cellar in the Regal Building. We bought the can but were heartbroken to find that there wasn’t any bread at home. What we treated ourselves was a tuna salad instead. No regrets either. We strongly recommend it to our beloved readers for both health and pleasure. Prepared in a jiffy can be pepped up in infinite healthy ways. (Olives, resins, walnut kernels and dill pickle.)
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In
the US, it is the favourite of dieters who yearn for a change from
insipid turkey et al. Tuna meat is rich in proteins and omega oils and
reasonable quantities can be tucked in without scary apprehensions.