Tuna à la Can

Sorry, Charlie, Mediterranean tuna rules
Sam Gugino
Issue: October 15, 2005

Until it was dethroned a few years ago by shrimp, canned tuna was America's most popular seafood. But the typical canned tuna most of us eat, the kind from the supermarket that needs gobs of mayonnaise to mitigate the chalkiness, is as far removed from the luxurious olive oil—packed tuna from Italy, Spain and Portugal as bluefish is from bluefin.

For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 2005.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories