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They all sound good, here is how my personal chef does it:
She uses the bluefin scraps or leftover tuna but fresh longfin is the best for Tuna salad.
She steams fresh tuna till done
Then adds a little oil because it will be too dry
Salt, celery onion and mayo to taste
Chill and place on fresh greens for a light summer supper, serve with white wine and a smile
Posted from my iPhone/Mobile device
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