The Great Tuna Debate!

What do they put in this stuff?!?! I have tasted tuna in my day. Traveled the world, alright maybe not the world, but New York and South Florida in search of the best tuna fish salad. I have sampled a lot. From lot’s of mayo to dry. Some filled with the kitchen sink (carrots, celery, onions, egg whites and relish) and others just plain. Some to sweet and some just downright inedible (trust me, I’ll send it back). It’s sort of a family obsession.

Growing up my brother’s and I would debate back and forth on who had and what makes the best Tuna. My older brother likes a chunky, little bit of mayo tuna fish. He has spent many of meals, so disgusted with tuna that he purchased, that he would go so far as to drain the excess mayo thru a strainer, just to get the right consistency. I think to this day, he still has not found the perfect tuna. Although he will argue, “there is a french rotisserie around the corner that makes unreal tuna.” Really?

Anyway, my younger brother on the other hand has sparked “Seinfeld” like discussions on the subject. My brother would argue and I would agree, it’s all about the “tuna to mayo ratio.” Frankly, this is all tuna salad is, tuna and mayo, everything else is just filler or a way to either enhance or distracted you from the quality of tuna. Many places don’t get it right, let alone understand this. Making tuna is not just an art but a science. One extra ingredient or g-d forbid the wrong mayonnaise can turn a master piece into mediocrity. A Picasso into well, my 5 year old’s art project (sorry buddy). Just as important as the type of tuna, is how that tuna is prepared.

About 3 years ago, I was reintroduced to tuna that I had had once before, but must of forgotten about. It’s Bagelworks tuna in Boca Raton. Holy sh**, this stuff unbelievable. I can’t stop eating it, I’m addicted . Every week I purchase at minimum 2 lbs of it. My wife thinks I am crazy (she might be right). This is in my opinion the best tuna in south florida. Why you ask? It starts with quality white tuna (I’m not sure what they use, but before this life is over I WILL find out), chopped so fine, you could use it as spackle on your walls. For me, this is the perfect texture for tuna. It is mixed with just the right amount of mayonnaise and celery. That’s it! Nothing fancy, but simply delectable.

And then there is the perfect bagel….SoFlaFoodie

8177 West Glades Road
Boca Raton, Florida
Phone: 561-852-8992


18729 Biscayne Blvd
Aventura, Florida 33180
Phone: 305-937-7727

4 replies »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s