You know one big difference I’ve noticed between tuna and wine?
People don’t age tuna.
You never hear someone say, “This is a great tuna salad from ’97. You wouldn’t believe the nutty bouquet of this thing. It’s quite delectable.”
Why is that?
No one’s ever taking you on a tour of their tuna cellar. They’re not storing tuna in large oak barrels.
I really feel that we’re selling tuna short here. I mean, if things truly get better with age, how good would tuna be if we just let it sit a while? It’s damn good now, but the upside seems limitless. We’re not allowing tuna to reach it’s full potential.
So, next time you make a tuna sandwich, don’t eat it. Put it in your basement in a wooden barrel for a couple years. If you don’t have an appropriate barrel, you can use a small cardboard box. That’ll probably do the trick.
Oh, one caveat. Don’t put mayonnaise on the sandwich. That would just be sick…