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“No amplifiable tuna DNA”—that was the result of a lab test ordered by a New York Times reporter looking into questions surrounding the content of Subway’s tuna salad, which has since made headlines globally in outlets including Fox Business, The Guardian, and Today. The paper’s investigation, published on June 19 in the Style section, involved collecting tuna salad samples from three Los Angeles–area Subway franchises, freezing them, and sending them on ice to an unnamed commercial food testing lab “across the country” for DNA analysis.
The piece followed a January 21 lawsuit levied against the sandwich giant alleging that the tuna salad their restaurants serve is “made from anything but tuna.” The plaintiffs, two residents of Alameda County, California, tell The Washington Post that the assertion is backed by “independent lab tests.” According to Subway, there is “simply is no truth to the allegations,” and a ...
