Stored

Canned tuna sold in two common formats: the short round tin and the tall rectangular can.

Shows the physical product as a shopper encounters it, teaching both container types at a glance.

Proteins

Canned Tuna

Shelf-stable cooked tuna in oil or water — a quick protein for salads, pastas, sandwiches, and bakes.

Canned tuna is cooked, flaked tuna packed in oil, brine, or water for long shelf life. It is a fast, affordable protein folded into salads, pasta, sandwiches, and casseroles around the world. Oil-packed tuna is richer and moister, while water-packed is leaner with a cleaner flavor.

Canned tuna is one of the most universally used shelf-stable proteins in the world kitchen. The canning process, industrialized during World War I for military rations, cooks the fish twice—first to ease filleting, then again inside the sealed can under steam pressure at 240–270°F. This double cooking produces the tender, flaky texture that defines the product. Skipjack accounts for roughly 60% of the global catch and most "light" label cans; albacore, sold as "white" or "chunk white," commands premium pricing for its milder flavor, sweeter taste, and firmer, larger flakes. Tuna packed in olive oil—particularly from Mediterranean brands—is generally considered superior in flavor and is worth the premium when the tuna is the star of the dish. Nutritional profiles vary significantly: oil-packed albacore delivers the most omega-3 fatty acids but adds 8–15g of dietary fat per serving, while water-packed skipjack offers the leanest option at under 1g fat. Sustainability is a genuine concern—overfishing affects some populations—and consumers should seek MSC-certified products or those with pole-and-line or troll-caught sourcing to minimize bycatch.

Measured in: g
Storage: Pantry

Allergens

Fish

Types & varieties

Light Tuna

Mostly skipjack; flakier texture, stronger fishy flavor, darker color; most affordable; ideal for cooked dishes, salads, and casseroles

White/Albacore Tuna

Albacore species; milder, sweeter flavor; firmer, larger flakes; lighter color; better for sandwiches, salads, and dishes where tuna is the star

Solid/Premium

Whole or large pieces of tuna; intact but cooked; best appearance for plated dishes; pricier

Chunk

Smaller pieces that pack together; versatile; most common retail format; good for salads and sandwiches

Flaked

Smallest pieces; most broken down; economical; works well in sauces, pastas, and casseroles

Broken

Irregular pieces that fall apart easily; often a value option; good for salads and quick dishes

Oil-Pack (Olive Oil)

Richest flavor, moist texture; oil carries fat-soluble compounds; drain for most uses; premium quality often from Mediterranean sources

Oil-Pack (Vegetable/Soybean Oil)

Neutral-flavored oil; less expensive than olive oil; still adds richness compared to water-pack

Water-Pack

Lowest calorie option; cleaner taste; requires seasoning as base is mild; easiest to season; most common for health-conscious consumers

Brine-Pack

Saltier liquid; adds intensity; can be rinsed briefly if too salty; good for savory applications

No Salt Added

Water-packed with no sodium added; requires seasoning; useful for low-sodium diets

Pouched (Bag)

Cooked in foil pouches rather than cans; often higher quality; longer shelf life; lighter to ship; premium brands use this format

Oil-Pack vs. Water-Pack: Which to Choose

The packing medium profoundly affects flavor, nutrition, and how the tuna behaves in a recipe. Oil-packed tuna—especially in olive oil—has a richer, more luxurious mouthfeel and deeper flavor, with the oil carrying fat-soluble compounds that water simply cannot. Drain it for most applications, but reserve a spoonful of the oil to toss with pasta or dress a salad. Water-pack is the better choice when you want to control seasoning from scratch, when fat content matters, or when the tuna plays a supporting role in a dish with strong flavors of its own. Water-packed tuna is not inherently bland—it simply requires aggressive seasoning with acid, salt, and aromatics to come alive.

Use oil-packed in pasta, grain bowls, and any dish where tuna is the centerpiece
Use water-packed in casseroles, salads with acidic dressings, and low-fat preparations
Rinse briefly if using brine-pack to reduce sodium intensity
No-salt-added varieties require full seasoning but offer the most control over sodium intake

Sustainability and Sourcing

Not all canned tuna is created equal in terms of environmental impact. Skipjack populations are generally healthier than albacore, which faces greater fishing pressure. Look for cans bearing the Marine Stewardship Council (MSC) blue ecolabel, or labels specifying pole-and-line or troll-caught methods. These fishing techniques dramatically reduce bycatch—the capture of non-target species including dolphins, sea turtles, and sharks—that plagues industrial purse-seine nets. Canned tuna from Thailand and Japan represents a wide quality and sustainability range; European brands, particularly Spanish and Italian ones, tend toward higher quality standards but come at a higher price. Pouched tuna, while not technically canned, often represents a step up in quality because the cooking process in foil pouches is gentler on the flesh.

MSC-certified or pole-and-line/troll-caught sourcing is worth seeking out
Albacore tends to accumulate more mercury than skipjack; check advisories for pregnant women and children
Pouched tuna often has better texture and flavor than standard canned, especially from premium brands
Avoid products from fisheries with documented dolphin-unsafe practices

Common uses

Tuna salad sandwiches and wraps — the canonical use; mix with mayo, celery, red onion, pickles, lemon, and herbsPasta con tonno — Italian weeknight pasta with olive oil, garlic, capers, olives, and tomatoes; tuna added at the endNiçoise salad — classic French composed salad with tuna, green beans, potatoes, eggs, olives, and anchovy dressingTuna melt — open-faced sandwich with tuna salad, cheese, and broiled until bubblyTuna casseroles and bakes — cream-based or tomato-based with pasta, peas, and crunchy toppingTuna patties or cakes — bound with egg and breadcrumbs, pan-fried; similar to crab cakesTuna croquettes — Southern US preparation with cream sauce, breadcrumbs, and fried coatingTuna pie or quiche — custard-based pie with tuna, cheese, and vegetablesStuffed peppers or tomatoes — hollowed vegetables filled with seasoned tuna and bakedPizza topping — on white pizza with olives, artichokes, and fontinaPoke-style bowls — use premium pouched albacore with soy, sesame, avocado, and riceRice bowls and grain salads — flaked into grain salads with lemon, herbs, and vegetablesCanapés and hors d'oeuvres — on crackers with various toppingsOmelets and frittatas — folded into egg dishes with herbs and cheeseStuffing for avocado or cucumber boats — hollowed veg filled with tuna salad

Tips & pitfalls

Drain thoroughly — press firmly with a fork or use a mesh strainer; excess liquid will dilute dressings and make salads sloppy
Pat dry after draining if making salads or patties — prevents dilution and keeps the dressing from watering out
Flake apart while warm — tuna separates into natural flakes more easily when not cold and firm from the fridge
Season water-packed tuna more aggressively — it has a blander base than oil-packed and needs acid (lemon), salt, and aromatics
Use oil-packed tuna in pasta without draining completely — reserve a spoonful of oil to toss with the pasta
For sandwiches, mix the salad while the tuna is slightly warm — it absorbs dressing better and the result is less dry
Don't overmix tuna salad — fold gently until just combined; overworking turns it paste-like and dense
Add umami boosters to elevate simple preparations — Worcestershire, anchovy paste, white miso, or a splash of fish sauce
Let tuna salad rest 30 minutes before serving — flavors meld and improve; it is even better the next day
Avoid aluminum contact for leftover storage — transfer to glass or plastic; acid in tuna can react with exposed metal can rims
Check for bones even in canned tuna — albacore in particular may have small pin bones that should be removed
Season casseroles and bakes well — the dish needs more salt than expected because the tuna itself is mild
Toast breadcrumbs separately if making a crusty topping — adds crunch and prevents a soggy topping
For best quality and sustainability, look for MSC-certified or pole-and-line/troll-caught products
Rehydrate bonito flakes separately if using in Japanese-style dishes — this is a different product entirely from canned tuna

Nutrition

No USDA FoodData Central match for Canned Tuna yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

Light Tuna in Sunflower Oil
BONPREU · kg · Bonpreu
€1.19
Casa Tarradellas Tuna Paté
CASA TARRADELLAS · kg · Bonpreu
€1.39
Light Tuna in Olive Oil
Hacendado · 111 g · Mercadona
€1.55
Clear Tuna in Escabeche in a 3-unit Pack
BONPREU · kg · Bonpreu
€2.35
Light Tuna in Olive Oil
BONPREU · kg · Bonpreu
€2.69
Light Tuna in Sunflower Oil
Hacendado · 240 g · Mercadona
€2.70

Good to know

Common Species: Skipjack (light tuna), Albacore (white tuna), Yellowfin (sometimes used for white)
Primary Producers: Thailand, Japan, Spain, Italy, United States, Ecuador
Canning Method: Fish is cooked, cleaned, packed with liquid, sealed, and heat-processed (retorted) at 240–270°F
Protein Content: 20–30g per 3-oz (85g) serving, depending on type and packing medium
Omega-3 Content: Varies by species; skipjack ~200mg, albacore ~1000mg per serving; oil-packed retains more
Shelf Life: Unopened: 2–5 years (check stamped date); opened: 1–3 days refrigerated in airtight container
Fat Content: Oil-packed: 8–15g fat per serving; water-packed: 0.5–1g fat per serving
Sodium Content: Water-packed: 200–400mg; oil-packed in brine: 400–600mg; reduced-sodium varieties available
Storage After Opening: Transfer unused portion to glass or plastic container; cover with fresh water or oil to keep moist if planning to use within a day or two
Drained Yield: One 5-oz (142g) can yields approximately 3–4 oz (85–115g) drained tuna

Substitutes

Canned Salmon — Pink salmon works best; similar texture, stronger flavor; remove skin and bones or leave for added nutrition; good 1:1 swap in most preparations
Canned Sardines — Smaller fish, stronger flavor, softer texture; mash for salads or use whole in pasta; good for Mediterranean-style dishes
Canned Mackerel — Richer, oilier, and more strongly flavored; excellent for Japanese-style preparations; 1:1 swap in salads and pasta
Canned Herring — Smaller, stronger-flavored fish; good in salads and as a sandwich filling; can be pickled or plain
Canned Smoked Oysters — Very different flavor but works in Asian-style preparations; adds smoky depth
Rotisserie Chicken — Not a flavor match but provides similar protein and neutral taste for chicken salad-style preparations
Roasted Chickpeas — Plant-based substitute with similar texture in chunky salads; crush partially for binding
Tempeh or Firm Tofu — Plant-based alternative; press and season aggressively; best in salads and sandwich spreads
Fresh Tuna Steak — For seared or grilled preparations only; entirely different texture and cooking method; not suitable for salads or casseroles

Pairs with

MayonnaiseLemon and CitrusCapers OlivesCelery and RadishesRed Onion and ShallotsFresh HerbsDijon Mustard EggsAnchovies and Anchovy PasteSoy Sauce and Sesame OilYogurt or Greek YogurtAvocado TomatoesWarm PastaCrusty BreadArugula and Watercress

Also called

Tinned Tuna