I find that I can determine the quality of a tuna sandwich by the shade of the tuna salad. It can’t just be white, that’ll be some too mayo-ey tuna but if it’s too pink, it’s too fishy and won’t set right in the fridge. I like my tuna to be pale pink or maybe ivory, maybe a 552
>>21108727Same but that was back when I’d use albacore tuna, swapped over to yellowfin so it’s pretty pale now.
