The New York Times Studied Subway’s Tuna Sandwich — Says It May Be Tuna-free

There has been several times I have eaten something at a restaurant and thought “What kind of mystery meat is in this?!?”

Well, according to a lab which studied some Subway tuna sandwiches, the answer to that question is “inconclusive.”

More on this from ABC 7:

The New York Times picked up samples of tuna from 3 different Subway locations in Los Angeles and got them tested at a lab.

The test revealed that “no amplifiable tuna DNA was present in the sample.”

The lab says the tuna was either so heavily processed that the tuna DNA wasn’t identifiable or that no tuna was used.

Subway says it uses the skipjack and yellowfin tuna and that there’s “simply no truth to the allegations.”

It wouldn’t be shocking to find out that the tuna Subway serves may be heavily processed. However, I have had several tuna sandwiches over the years at Subway — and never felt like I was getting something other than… a tuna sandwich. Subway denies the report, and it will be interesting to see what happens now.

But for a chain that closed over 2200 locations last year, this is exactly the publicity Subway did not need.