Quote:
Originally Posted by loochy
This article seems odd to me. In the past, I've seen the tuna....it's in extra large "chicken of the sea" cans and they mix it there. Maybe they've changed their methods?
Also, it tastes, looks, and feels like cheap tuna. Why wouldn't it be cheap tuna? It's not like cheap tuna is hard to ship or keep from spoiling, and neither is cheap mayo. 1 can of tuna, N cups of mayo, mix with a fork - there's a day's worth of tuna. There's very little to be improved with that recipe (from a time/process/simplicity/cost perspective).
Some people just like to throw shit around.
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Yeah...one would think that using cheap tuna/mayo would be the simple way to go.
So why have tuna sandwiches that a lab cant find any discernible tuna DNA in?
Maybe the manufacturer has a deal in place with Subway...where they package it in normal branding containers...and it comes from specific plants.
Who knows..but you would think finding traces of actual tuna in a ****ing tuna sandwich would be pretty easy...it would take some deliberate planning to create fake tuna. The real stuff is already cheap...