Oct 3 2025, 10:11 AM
QUOTE(contestchris @ Oct 3 2025, 12:00 AM)
I’ve always used Ayam Brand Tuna in water chunks for my sandwiches and pasta.
However, I was checking the entire range out and noticed they also have them in Olive Oil and Sunflower Oil.
Curiously, the drained weight for all 3 seems to be roughly the same, at around 110g.
And interestingly, the price is also exactly the same.
1. How come the price is same, shouldn’t the olive oil version be the most expensive?
2. I usually drain the water from my tuna. If I am making pasta for example, can I use the olive oil in the cooking instead of draining it out?
3. What are the different use cases for the tuna in oil?
4. Is there any taste or health differences between the tuna in water vs tuna in oil?
Avoid anything in sunflower or soy oil. Sunflower and soy oil are very inflammatory. Olive oil also if cheapo olive oil, don't bother. Go for brine.However, I was checking the entire range out and noticed they also have them in Olive Oil and Sunflower Oil.
Curiously, the drained weight for all 3 seems to be roughly the same, at around 110g.
And interestingly, the price is also exactly the same.
1. How come the price is same, shouldn’t the olive oil version be the most expensive?
2. I usually drain the water from my tuna. If I am making pasta for example, can I use the olive oil in the cooking instead of draining it out?
3. What are the different use cases for the tuna in oil?
4. Is there any taste or health differences between the tuna in water vs tuna in oil?
Unless somehow they write there extra virgin olive oil. Some sardines from Portugal they really use extra virgin olive oil.
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