I recently ordered a pan bagna sandwich at Cafe La Fontaine (Bond St.? and Bowery). I had read the menu description, which listed "tuna" as an ingredient. Imagine my shock and disappointment when the PB was found to contain LIGHT tuna, not the white i was expecting. I took one bite, but, despite being really, really hungry, decided not to eat something that contained light tuna, which i don't eat. So i need to know: Is PB traditionally made with light tuna?