Canned tuna lingered for years in the pantries, something merely viewed as quick fix or substitute meal. In recent times, however, this long-neglected standby has been rediscovered by the world as “tinned fish,” earning viral fame and a spot on restaurant lists and social media feeds. Its redefinition reveals just how adaptable and appreciated it has evolved into.
What home cooks are realizing today is something chefs have long understood: when selected with care, canned tuna is rich in flavor, convenient, and much more than a cheap protein source.
Why Chefs Choose Canned Tuna
Chefs aren’t grabbing tuna because it’s easy; they’re using it because it passes their taste, texture, and consistency tests. Its dependability in commercial kitchens demonstrates that it’s more than an afterthought.
- Professional cooks employ tuna as a quick meal option but also for upscale dishes.
- Wise brands provide quality and ethical sourcing.
- Tuna is still versatile, functioning in comfort food as well as upscale recipes.
For most chefs, tuna is a secret ingredient that is both accessible and elegant. Their choices come after years of testing, with only the top of the crop finding its way to their kitchens. That renowned chefs still turn to tuna is confirmation of its timeless worth.
Keto Tuna Salad
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef’s knife
- 1 Citrus Juicer (optional, for lime)
- 1 Spatula or Spoon (for mixing)
Ingredients
Main
- 2 6 ounce cans water-packed tuna, drained
- 2 6 ounce cans olive oil-packed tuna, drained
- ¾ cup reduced-fat olive oil mayonnaise
- 2 stalks celery chopped
- ¼ red onion chopped
- ½ lime juiced
- 2 tablespoons mustard
- salt and ground black pepper to taste
Instructions
- Combine water-packed tuna, oil-packed tuna, mayonnaise, celery, red onion, lime juice, mustard, salt, and pepper in a bowl. Mix well.
Notes
1. Oil-Packed vs. Water-Packed Tuna
One of the biggest arguments about cooking is whether oil-packed or water-packed tuna produces the superior outcome. The option influences flavor, texture, and how well tuna integrates into dishes.
- Oil-packed tuna: rich and tender with depth of flavor from olive oil.
- Water-packed tuna: leaner and cleaner with cooks having more ability to control flavor.
- Chef choice: most maintain both types for varied cooking purposes.
Oil-filled tuna frequently fares best in salads, pasta, or tapas dishes where richness is added. Water-packed tuna, conversely, is suited to recipes that need lighter taste or more seasoning. Chefs all concur that versatility exists through having both in the pantry where each can fulfill its function.
Birthday Cake for Your Cat
Equipment
- 1 Muffin Tin
- 1 Mixing Bowl
- 1 Wire Rack
- 1 Oven
- 1 Cooking Spray
Ingredients
Main
- cooking spray
- 1 6 ounce can tuna, drained
- 2 tablespoons all-purpose flour
- 1 egg white
- ⅛ teaspoon shredded mild Cheddar cheese
- 4 peeled cooked shrimp
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 muffin tin cups with cooking spray. Dotdash Meredith Food Studios
- Combine tuna, flour, egg white, and Cheddar cheese in a bowl. Fill the prepared muffin cups equally with the mixture. Dotdash Meredith Food Studios
- Bake in the preheated oven for 15 minutes. Let cool in the tin for 5 minutes. Invert onto a wire rack to cool completely. Dotdash Meredith Food Studios
- Garnish cakes with shrimp. Dotdash Meredith Food Studios
Notes
2. Sustainability and Ethical Sourcing
With the world focused on ocean wellness, sustainability is now a top priority for both consumers and chefs. Canned tuna companies are being held to higher environmental and ethical standards.
- Line-caught tuna decreases bycatch and benefits small-scale fishermen.
- MSC certification comforts buyers with assurance of sustainable practices.
- Dolphin-safe labels are still an important consideration for environmentally conscious consumers.
Chefs such as Harris Mayer and Morgan Jarrett point out that line-caught albacore delivers not only lean flavor but also the assurance that comes from knowing it’s sustainably caught. Spanish brand Ortiz is a favorite among pros because it takes an extra step when it comes to sourcing, cleaning, and preserving fish by hand. For them, sustainability isn’t discretionary it goes hand in hand with quality.
3. What Makes High-Quality Canned Tuna
Not all tuna is made alike. The separation between a budget can and a high-end tin is apparent at first taste and appearance.
- Texture: firm, hold-shape flakes.
- Smell: fresh and ocean-like, never pungently fishy.
- Taste: well-balanced flavor with natural umami.
- Liquid: not too watery or oily.
- No bones: a sign of proper processing.
When these standards are achieved, tuna evolves from a filler to a star of a meal. A can that opens with solid chunks and a pleasant smell becomes the canvas for creative meals, simple or sophisticated.
Instant Pot Tuna Puttanesca
Equipment
- 1 Multi-functional Pressure Cooker (e.g., Instant Pot)
- 1 Large Pot For cooking spaghetti
- 1 Spatula or wooden spoon For sautéing and stirring
- 1 Fork For flaking tuna
- 1 Colander or Strainer For draining spaghetti
Ingredients
Main
- 1 ½ teaspoons olive oil
- ¼ cup diced onion
- 2 cloves garlic minced
- ½ 24 ounce jar traditional spaghetti sauce (such as Barilla®)
- ½ cup fire-roasted diced tomatoes
- ¼ cup vegetable broth
- 1 6 ounce frozen tuna steak
- 1 8 ounce package spaghetti
- 2 tablespoons sliced black olives drained
- 1 tablespoon capers drained and chopped
- 1 teaspoon anchovy paste
- ½ teaspoon herbes de Provence
- ¼ teaspoon cayenne pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes.
- Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.
Notes
4. Health and Mercury Issues
Healthy cooks and eaters tend to balance the merits of tuna against mercury content. Luckily, some companies speak to this directly.
- Skipjack tuna is naturally lower in mercury than albacore.
- Wild Planet and other comparable brands test tuna thoroughly for safety.
- Safe Catch goes even further, testing each fish separately.
These guarantees make tuna not only tasty but also reliable for regular use. With its high protein content, omega-3 fatty acids, and critical nutrients, tuna seamlessly integrates into a balanced diet when chosen judiciously.
5. Chef-Approved Brands
Asked which tuna they stock in their kitchens, chefs answered with a combination of household brands and artisanal favourites. Each offers its own virtue.
- Sea Tales Albacore – selected for clean flavor and firm flakes.
- Starkist Chunk Light – a go-to for weeknight recipes.
- Chicken of the Sea – a retro choice with consistent performance.
- Tonnino Yellowfin Fillets – high-end glass jars with traceability components.
- Wild Planet Skipjack – low mercury, sustainably caught.
- Italian brands (Drago, Testa Conserve, Calipo) – renowned for high quality.
- Ortiz – Spanish line-caught tuna that chefs love.
- Dongwon with Hot Pepper Sauce – Korean flavors with a bold twist.
- Ola Sagasti Bonito del Norte – fragile, tender, and best served directly from the tin.
- Rio Mare and Good & Gather – reliable, budget-friendly pantry staples.
This broad range indicates tuna’s international appeal. Whether customers desire affordable cans or sophisticated jars, there’s a product that meets quality expectations. Chefs do not consider these to be substitutable; they select based on the recipe, so the qualities of the tuna come through.
How Chefs Use Canned Tuna
Tuna’s magic is its versatility. It transitions smoothly from comfort food to fine dining, depending on how it is used.
- Comfort favorites: tuna melts, creamy pasta, and lunchbox salads.
- Upscale dishes: Niçoise salad, tuna puttanesca, or tapas platters.
- Fresh twists: spicy Korean bowls, fusion salads, or tuna-stuffed appetizers.
Celebrity chefs also demonstrate its versatility. Richard Blais adds a spoonful of curry mayo to make a fun tuna salad. Lidia Bastianich makes a robust pasta sauce from it. Gordon Ramsay keeps things simple with Niçoise, and Marc Murphy suggests pasta al tonno. David Chang puts a Korean twist on tuna with chili heat. These are examples of tuna’s move from casual to elegant, always producing satisfying results.
Home Cured Tuna in Olive Oil
Equipment
- 1 Airtight Container For initial salting phase
- 1 Sharp Knife For trimming and portioning tuna
- 3 Clean jars with lids Or other suitable storage containers
- 1 Cutting Board
Ingredients
Main
- 2 1/2 pounds fresh tuna fillets
- Sea salt
- 6 cloves garlic smashed
- 2 to 3 sprigs fresh oregano
- 2 to 3 sprigs fresh marjoram
- Extra virgin olive oil to cover
Instructions
- Trim any skin, bones, or dark bloodline from the fresh tuna fillets.
- Generously coat the tuna fillets all over with sea salt.
- Place the salted tuna in a non-reactive, airtight container and refrigerate for the required curing time (typically 12-24 hours depending on thickness).
- After curing, rinse the tuna well under cold running water to remove excess salt.
- Pat the tuna fillets completely dry using paper towels.
- Cut the tuna into desired portions or chunks.
- Sterilize and clean jars or storage containers.
- Pack the tuna chunks tightly into the clean jars, adding smashed garlic cloves and fresh oregano and marjoram sprigs between the pieces.
- Carefully pour extra virgin olive oil over the tuna and aromatics, ensuring all the tuna is completely submerged in the oil.
- Seal the jars tightly and store in the refrigerator.
Notes
When Fresh Tuna Is Better
In spite of canned tuna’s numerous virtues, chefs have their say that there are situations where fresh is the only option. The variety lies in texture, presentation, and finesse.
- Raw dishes: sushi, sashimi, poke, tartare, or ceviche.
- Seared steaks: grilled, smoked, or pan-seared for strong flavor.
Canned tuna just can’t match the translucence and delicacy needed for these dishes. Yet, having an understanding of when to use fresh and when to rely on canned helps chefs achieve maximum flavor and convenience. Both are welcome in a considerate kitchen.
Conclusion: A Can with Possibilities
The journey of canned tuna from afterthought pantry staple to culinary darling is one that mirrors a broader trend in the kitchen: the reemergence of humble, dependable ingredients. Home cooks now have so many choices oil or water, upscale or economy, jarred or canned to shop like chefs.
For professionals, tuna is a means of juggling quality, responsibility, and imagination. For home cooks, it’s a reminder that even humble ingredients, if selected with care, can provide exceptional meals. One can at a time, tuna continues to demonstrate its merit at every table.
