Duck of the Sea

I just made this recipe for Tuna Puttanesca by Rachel Ray, and it is delicious.

It calls for Italian tuna, which is tuna in olive oil.
I've eaten a lot of canned tuna, but it's always been packed in water or bland oil. Olive oil changes tuna into something almost magical. No longer does it taste like that stuff you buy because it's cheap, (and it does cost about four-and-a-half times more than regular tuna). It is transformed into something much more exotic--something so wonderful that to mix it with mayonnaise would be a sin. It turns Chicken of the Sea into Duck of the Sea.

I don't think I can ever go back to chicken; it's duck for me from now on.