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Tuna Packed in Oil

What We Learned

Canned fish is having a moment. More and more trendy restaurants across the country have begun featuring preserved, tinned seafood on their appetizer boards. In the test kitchen, we always keep canned or jarred oil-packed tuna in the pantry for use in recipes such as salade niçoise and pan bagnat, pasta dishes, and crostini—and to compose our own restaurant-style appetizers. Unlike ...

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