Tuna Quotes

“People ask me if I like golfing, and I look at them and reply, "Does The Pope wipe his ass with tuna fish sandwiches?" That response is NOT sponsored by Subway.”
― Jarod Kintz, To be good at golf you must go full koala bear

“Konuşmaya kalksa Ada'yı anlatacağını biliyor, bunun için dudaklarını kemirerek kilitlemeye çalışıyordu. Halbuki hiç değilse onu anlatabilmeyi ne çok özlemişti...”
― Buket Uzuner

“As soon as we take our seats, a sequence of six antipasti materialize from the kitchen and swallow up the entire table: nickels of tender octopus with celery and black olives, a sweet and bitter dance of earth and sea; another plate of polpo, this time tossed with chickpeas and a sharp vinaigrette; a duo of tuna plates- the first seared and chunked and served with tomatoes and raw onion, the second whipped into a light pâté and showered with a flurry of bottarga that serves as a force multiplier for the tuna below; and finally, a plate of large sea snails, simply boiled and served with small forks for excavating the salty-sweet knuckle of meat inside.
As is so often the case in Italy, we are full by the end of the opening salvo, but the night is still young, and the owner, who stops by frequently to fill my wineglass as well as his own, has a savage, unpredictable look in his eyes. Next comes the primo, a gorgeous mountain of spaghetti tossed with an ocean floor's worth of clams, the whole mixture shiny and golden from an indecent amount of olive oil used to mount the pasta at the last moment- the fat acting as a binding agent between the clams and the noodles, a glistening bridge from earth to sea. "These are real clams, expensive clams," the owner tells me, plucking one from the plate and holding it up to the light, "not those cheap, flavorless clams most restaurants use for pasta alle vongole."
Just as I'm ready to wave the white napkin of surrender- stained, like my pants, a dozen shades of fat and sea- a thick cylinder of tuna loin arrives, charred black on the outside, cool and magenta through the center. "We caught this ourselves today," he whispers in my ear over the noise of the dining room, as if it were a secret to keep between the two of us. How can I refuse?”
― Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“I’m training tuna fish to land travel using slices of tomatoes as wheels. You wouldn't believe how many swimming creatures are jealous of ducks' versatility of movement.”
― Jarod Kintz, Music is fluid, and my saxophone overflows when my ducks slosh in the sounds I make in elevators.

“It's a parade of flawless tuna deliciousness! But by far, the most dangerous piece... is the one that looks like a bomb of pure tuna goodness, the straw-grilled, seared noten sushi!
The noten- a cut of meat from the top of the tuna's head- is one of the priciest cuts. Extravagantly fatty, its richness melds with the fragrant searing into a powerful duo! Yet there isn't the first hint of fishiness! Searing it using aromatic straw burned it away, leaving only pure savory flavor behind to please both nose and palate!"
"His Trace was dead-on. Looks like it really will be his arrangements on that Gunkan Maki that decide this card."
"I can't even begin to guess what it tastes like."
What's this on top of the minced tuna and leeks?! Is it... meringue?!
"Aah! Now I see! I know what Subaru Mimasaka took out at that moment! It was the same smoked soy sauce he passed to Kuga!"
The mellow, full-bodied aroma of smoked soy sauce has seeped into every crevice of the minced tuna...
... while the differing textures of the meringue and the negitoro create deeper, more complex layers to the flavor!
If I were to name it, I would call it the "Ultimate Negitoro Eggs-over-Rice Gunkan Sushi"! Minced tuna rib meat mixed with leeks and smoked soy sauce, topped with quail-egg yolk”
― Yuto Tsukuda, 食戟のソーマ 27 [Shokugeki no Souma 27]

“They pop in the mouth, just like salmon roe! But inside...
... is the savory saltiness of seaweed!"
"Those pearls are seaweed?!"
But how?!"
"Delicious! Not only is the pop of the pearl a fun texture, the salty, savory flavor of the seaweed melts seamlessly with the rice! I can barely stop myself! It's an addicting combination!"
"Wait... how do you know that technique? Those pearls are seaweed extract gelled into a spherical shape. The only way to do that is by using a calcium-chloride bath and an alginic-acid gelling agent!"
"What the heck?!"
"That's food science!"
"Yukihira pulled a page from Alice Nakiri's own book!"
"I've experimented with this stuff before, y'know. When I was a little kid, anyway."
"Wha-?! But that's-"
"Convenience store Dagashi Candy?!"
"Dagashi?! What's that?"
Both chemicals are on the ingredients list!
"It's what's called an educational candy. Kids play with that to learn how to make their own jelly pearls. I had a blast with it when I was little. I made lots of different stuff."
"Dad, look! I made miso pearls!"
"Aha ha ha! That's great! Now don't let any of the customers see that."
"You can get both alginic acid and calcium chloride at any pharmacy. I used those, along with some seasoned seaweed extract and a little bit of ingenuity...
... to make these savory seaweed bombs- my own spin on the traditional seaweed bento!"
"That's right! There were some educational candies in that pile of sweets he got from the kids yesterday!"
"The transfer student used a food-science trick?"
"And it was one he got off of a package of children's dagashi candy?!"
"Hmm? What's this? I see something that looks like okaka minced tuna hiding inside the rice..."
Mmmm! It's dried tunatsukudani!
This, too, earns full marks for flavor! And its smooth, juicy texture is a wonderful contrast to the pop of the seaweed pearls!”
― Yuto Tsukuda, 食戟のソーマ 9 [Shokugeki no Souma 9]

“They don't play the trombone like the tuba anymore. I blame it on canned tunafish.”
― Jarod Kintz, There are Two Typos of People in This World: Those Who Can Edit and Those Who Can't

“After an hour or so, I went to roast a round of tuna steaks. The kitchen was dense with spices and smells. I'd massaged the tuna with cumin and ground coriander, plus lots of chili, serving it with new potatoes and carrots. We mopped up the sauce from our plates with thickly cut bread. We tossed any bones onto the floor, throwing them over our shoulders as was now tradition. The fat and the tomatoes left a thin red tide line around our mouths, which we dabbed at with tissues.
After the tuna we had a smaller course of spaghetti puttanesca- served in sundae bowls we'd found in the kitchen. The pasta was a little overcooked, but the fiery anchovy sauce was delicious, finished with an extra drizzle of chili oil, its carmine flecks spitting and popping from the pan.”
― Lara Williams, Supper Club

“Oooh! Bacon and onion miso soup!
Aaah! This too!"
Unexpectedly, the bacon matches ridiculously well with the miso!
The unique aroma of dried tuna stock tickles the nose.
That coupled with the thick sweetness of the onions...
... wraps the whole body in fresh spring bliss!”
― Yuto Tsukuda, 食戟のソーマ 8 [Shokugeki no Souma 8]

“Get it right people!
Tuna casserole takes cream of mushroom soup.
Tuna SALAD takes mayo or Miracle Whip.

And while we're at it,
tuna salad has celery,
NOT peas.
If you HAVE to use peas,
use a bag of frozen peas.
Canned peas are for tuna casserole,
not tuna salad.”
― Ted Mallory, Max Nix: Poems

“flurry of tuna that ate a caduceus because they had a lot of mercury in them”
― J.S. Mason, The Satyrist...And Other Scintillating Treats

“TUNA THREE WAYS

1:
3 ounces sashimi-grade ahi tuna
4 tablespoons toasted sesame seeds
1/2 small cucumber, spiraled
1 roasted Scotch bonnet pepper
1 clove garlic
3 tablespoons ponzu sauce
3 tablespoons basil leaves



2:
3 ounces sashimi-grade ahi tuna
2 tablespoons Cajun seasoning (thyme, cayenne, paprika, garlic, onion)
1/2 cup cauliflower florets
1 cup veggie stock
1 sprig fresh thyme
1 clove garlic
1 teaspoon lemon oil



3:
3 ounces sashimi-grade ahi tuna
2 tablespoons chili ancho aioli
2 teaspoons Mexican chimichurri
1 flour tortilla
berry”
― Adi Alsaid, North of Happy

“Taking into account fair labor wages for fishermen and canning employees- and the damage inflicted to the ocean through overfishing and the ecological impact of the slow annihilation of sharks- a single can of tuna isn't the bargain it's often made out to be”
― William McKeever, Emperors of the Deep: Sharks--The Ocean's Most Mysterious, Most Misunderstood, and Most Important Guardians

“I had a really fat friend. The next time I saw him he looked like me! He said he lost the weight by eating as much tuna as he wanted. It was hard to recognize him without his excessive weight!”
― Steven Magee