I Asked 4 Chefs for the Best Canned Tuna, and the Winner Was a Total Surprise

Canned meat hasn’t always had the most glowing reputation. Although it’s convenient and budget-friendly, for much of our lifetimes it’s been seen as boring “emergency food” to stock in case the power goes out…only to watch it collect dust in the pantry. Or it’s something that you’d hide in a mayo-loaded salad and serve on toasted bread under melted cheese. (Now that we mention it, a Tuna Melt sounds pretty terrific right now.)

If recent food trends have taught us anything, it’s that sometimes you need a little rebrand. Referring to “canned tuna” as “tinned fish” helped it skyrocket in popularity, making it all the rage on TikTok and a mainstay at the coolest boutique groceries. 

Far before it was “cool,” canned tuna has long been a favorite of many of the country’s top chefs. They use it in the recipes they serve themselves, share with family and friends, and even celebrate in their cookbooks. Which made us wonder: Do chefs reach for one of the cool new cans on the block, or do they swim back to their childhood favorite tuna brands?

Meet Our Panel of Canned Tuna Judges

• Meggan Hill, the Valencia, California-based executive chef and CEO of Culinary Hill
• Veronica Hinke, a Weston, Wisconsin-based chef and the author of The Great Gatsby Cooking and Entertaining Guide
• Suzy Karadsheh, an Atlanta, Georgia-based New York Times bestselling author, founder of TheMediterraneanDish.com, and author of the cookbook The Mediterranean Dish: Simply Dinner
• Peter Som, a New York City-based, award-winning fashion designer, culinary creator, lifestyle expert, and the author of the cookbook Family Style

Qualities of the Best Canned Tuna

The chefs we spoke to had different opinions about whether the best canned tuna is packed in olive oil or water. Those who prefer oil-packed do so for the flavor, while the water-packed crew appreciates the ability to customize their fat.

 Luckily, all the major canned contenders offer both water- and oil-packed varieties, so you can choose your favorite. (Many also offer flavored and seasoned varieties that include ingredients like garlic, olives, sun-dried tomatoes, lemon pepper, crushed red pepper, and beyond.)

Our panel agreed that they always seek out canned tuna that:

• Is wild-caught, dolphin-safe, and sustainable (look for a blue stamp on the label that declares it “Certified Sustainable Seafood” by the Marine Stewardship Council, or MSC)
• Has a firm and meaty—rather than mushy—texture
• Lacks an overwhelming smell
• Tastes mild, clean, and is not too fishy
• Isn’t too watery or oily
• Does not contain bones

The Best Canned Tuna, According to Chefs

It was a close battle with lots of cans recommended by our chefs, but in the end, one brand won out. The winner of the best canned tuna trophy goes to Sea Tales Albacore.

Both Suzy Karadsheh and Peter Som stand behind Sea Tales Albacore because it has “nice chunks of tuna with a great tuna flavor that’s not fishy in any way,” Som says.

Also worth a taste, according to Hill, Hinke, and Karadsheh:

• Starkist Chunk Light Tuna in Water: This has “nice-sized chunks that work well when added to salads, sandwiches, and wraps,” Hill notes. “It’s easy to stir, has a clean flavor, and is a good value for the price.”
• Chicken of the Sea Chunk Light Tuna in Water: Hinke says she grew up on this classic brand and verifies that it’s been a family favorite, used in tuna sandwiches and tuna pasta salads since the 1970s. “Through the years, Chicken of the Sea continues to maintain its light, fresh, natural texture and flavor,” she says.
• Tonnino Yellowfin Tuna Filets in Spring Water: If you’re keen on showy, steak-like filets, you can’t do much better than Tonnino—a favorite of Karadsheh. Type in the traceability code here, and the company will tell you where your fish was caught, and even the name of the captain of the ship.
• Wild Planet Skipjack Wild Tuna: All canned tuna tends to have less mercury than raw fresh tuna. However, if mercury consumption is of concern, Karadsheh suggests this brand, which has undergone third-party testing and has been limiting the mercury in its cans since 2004. Skipjack (aka “light tuna”) has about one-third of the mercury as albacore, and it’s the lowest in mercury in its lineup.

How To Use Canned Tuna Like a Professional Chef (And When To Opt for Fresh Fish)

Whether you choose one of these five chef-approved brands or stick with your family’s favorite, whether you prefer flakes or filets, or like your fish packaged in a can, jar, or pouch, tuna is essential in a wide range of recipes, including:

Although all four chefs gladly use canned tuna for these classic recipes, they admit that tinned fish isn’t best for all purposes.

“I turn to fresh raw tuna for sushi, sashimi, poke, ceviche, and tartare, and I grab fresh or (thawed) frozen tuna steaks for the grill or smoker for recipes like Seared Ahi Tuna Steaks,” Hill tells us.