Peanut butter and jelly or tuna fish?
Also, what kind of jelly, and oil or water?
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BooMan
Martin Longman a contributing editor at the Washington Monthly. He is also the founder of Booman Tribune and Progress Pond. He has a degree in philosophy from Western Michigan University.
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Have to go with P,B &J. With the bread lightly toasted.
Blackberry for me. Or strawberry jam.
And definitely water.
PB and Strawberry or Raspberry jam (preferably seedless).
Depends, both are excellent. Fast you do peanut butter and jelly. Bigger meal you do tuna. Tuna sandwich can easily be dinner, peanut butter and jelly is more of an appetizer. My tuna is water, thoroughly drained, with miracle whip and sweet pickles. My peanut butter is extra crunchy, with either blackberry or boysenberry jelly, preferably seedless. Wheat bread, of course.
I am so old that I remember when one can of tuna made two sandwiches. Now it takes three cans to make two sandwiches.
.
Creamy smooth peanut butter, black raspberry seedless jam, wholegrain bread. And a glass of milk. And then a couple of Oreos. yum.
In what respect?
Even better, try peanut-butter and jellyfish. Yum.
http://www.eattheweeds.com/stomolophus-meleagris-edible-jellyfish-2/
Jif PBS with Smuckers strawberry jam on toasted whole wheat and Wise potato chips. And a chocolate chip cookie for dessert.
Strawberry jam, or better yet, peach.
For sandwiches, tuna in water. For salads, tuna in oil.
tuna melt!
White albacore tuna packed in water
A little lite mayo + finely chopped onion + cayenne powder.
melted together in a frying pan in a little butter with a slice of cheddar between slices of rye bread
olive mix on the side
a nice crisp “Totally Naked” beer from New Glarus
Peanut butter and tuna, no thanks!
https://www.youtube.com/watch?v=8XYrqYVialk
PB&J with grape jelly if I’m in a hurry, tuna melt (water) on lightly-toasted sourdough with sharp cheddar otherwise.
Slight preference for tuna fish: in water, mixed with light dollops of mayonnaise and plenty of chopped sweet pickles.
Creamy peanut butter with strawberry jam, preferably both higher-quality brands.
Whatever sandwich: dense, tasty multi-grain bread.
PB&J, toasted bread, blackberry or boysenberry jelly, all natural peanut butter.
Tunafish. And if I eat peanut butter on a sandwich, I eat it alone; no thanks to jelly 🙂
Right this minute? Tuna. Neither water, nor oil, you want albacore tuna “packed in its own juices”, like this, from Garibaldi, Oregon.
Not cheap. But (unfortunately) you don’t want to eat tuna every day anyhow, because of mercury. 🙁 PBJ the rest of the time.
Absolutely delicious. Zero similarity to anything with a Bumblebee or Starkist label. You open the can, and it smells like the ocean. Amazing stuff, a sustainable fishery, a living wage for the family-owned fishing boats that catch it.
The only thing better is grilling a fresh albacore loin in the Weber for dinner during the season, intentionally buying too much, and then making the leftovers into tuna the next day. Wow!
-Jay-
“making the leftovers into tuna sandwiches…”
Make a Reuben with the tuna fish, man. Its the only way to go.
Recipe:
Make tuna fish salad (a tablespoon of mayo and a chopped onion mixed into a can, plus a pinch of salt), spread it on a slice of bread, put a coupla slices of your favorite cheese on top, and toast it in the over for about 5-8 minutes until the cheese it nice and melted and a little brown maybe.
Fantistico!
I’m going home to make this right now! My mouth is starting to water.
both are great, just for different moods.
i never use jelly – only preserves – typically strawberry or peach. and crunchy pb.
Neither. Cheese please.
Grilled cheese with thinly sliced tomatoes…mmmmmm
Both are good, but context is all.
Usually I will eat PJ (on toast) as a treat for breakfast – in which case it’s with a homemade crabapple jelly.
Tuna (with oil) is for a quick lunch – drain the oil, mix with some mayonnaise (and maybe a few drops of tabasco) and use it as a sandwich filling with some salad greens and sliced peppers.
I hold on to the oil from tuna tins (and also tinned anchovy fillets) and use it for frying off onions when I want to punch up the umami a bit.
Regards
Luke
PB&J. Apricot preserves.
If tuna, water.