Tuna has been fished from the warm, temperate parts of the Mediterranean Sea and the Pacific, Atlantic and Indian Oceans since ancient times. As a member of the mackerel family, tuna naturally has a stronger, more robust flavor than whitefish. In 1903, when sardines were the canned fish of choice, canner Albert P. Halfhill managed a shortage by packing tuna in cans and persuading local grocers to stock them. More than a century later, tuna is a household staple as a protein-packed, quick-yet-wholesome meal.

Tuna is one of the most popular types of fish used for canned seafood products. It is high in protein and vitamins, a good source of omega-3 fatty acids and has an appetizing taste and texture. The are many different types of tuna but there are only a few that are highly desired by the canned tuna industry. The most popular types of canned tuna are:

  • Skipjack Tuna is one of the smaller species of tuna and is commonly found at the surface of tropical oceans. It is fast, sleek and can grow up to three feet in length. The Skipjack tuna is a healthy tuna stock and is currently quite stable. It has a faster breeding cycle than other tuna and is a popular choice for many fisheries.
  • Albacore Tuna is one of the most plentiful species of tuna found in the ocean and, as such, is one of the most common types of canned tuna found in stores. A full sized Albacore tuna can weigh close to one hundred pounds and be close to five feet in length. It has a darker blue color and is silver on the underneath side. At present many Albacore tuna stocks are fairly healthy and are not at current risk of being overfished.
  • Yellowfin Tuna, when canned, is typically called Chunk Light Tuna and is usually very easy to find in grocery stores and supermarkets. Yellowfin tuna is a large predator fish that can weigh close to 500 pounds when full sized and reach lengths of over 7 feet. It’s name comes from a stripe of yellow that runs along its side and its yellow fins.Yellowfin tuna is usually canned in salt water, oil or natural spring water. This type of tuna will have a stronger flavor than Albacore Tuna and may be similar in taste to swordfish. Unfortunately the Yellowfin Tuna is in decline because of excessive human consumption and unsustainable fishing practices.

These three species of tuna fish are the most commonly consumed and most commonly used for canning. They each have unique characteristics, flavor and ocean habitation patterns. Knowing more about what species of tuna you are eating and it’s relative strength as a species is a good start for choosing a sustainable tuna brand. Of course when buying canned tuna always ensure that the tuna species is listed prominently on the can and try to choose canned tuna that is caught by pole and line fishing. As connoisseurs of canned tuna we want to help promote sustainable canned tuna, to ensure the world can enjoy eating tuna for many years to come.

tuna packed in olive oil

tuna packed in water

Turns out tuna is not just for sandwiches! In fact, it’s perfect for appetizers, soups, main dishes, casseroles, pasta dishes and all kinds of salads.Tuna consistently makes the top-choices list for “best canned items” to keep on hand. You’ll find canned tuna packed in water, oil or brine; it can be salted or unsalted and you can choose the variety of tuna you want. Below are some of my favorite ways to use canned tuna.

Tuna Florentine Soup

Ingredients

  • 1 pouch (6.4 oz.) or can white tuna in water
  • 1 cup chopped onion
  • 2 carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 2 tablespoons olive oil
  • 1 can (15 oz.) white beans (cannellini)
  • 1/2 cup dry orzo (or other small pasta)
  • 6 cups low sodium Chicken Broth
  • 3 oz. fresh spinach (about 2 cups)
  • 2 tablespoons prepared pesto
  • Parmesan cheese for garnish

Directions

Heat olive oil in large saucepan over medium heat. Add onion, carrots and celery and cook until vegetables are soft, about 5 minutes.

Mix in white beans, orzo and chicken broth and cook for 7 -8 minutes or until pasta is tender.

Stir in pesto and tuna. Add spinach and stir until just wilted.

Serve with parmesan cheese.

Tuna Sliders

For 10 mini burgers

Tuna Patties

  • 1 tablespoon olive oil
  • 1 small celery stalk, finely minced
  • 1 teaspoon minced jalapeno pepper (or any hot pepper)
  • 1 clove of garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon coarse salt
  • Fresh ground pepper
  • 3 cans tuna in olive oil
  • 1/3 cup of Panko (Japanese bread crumbs)
  • 1/4 cup of fresh parsley, finely minced
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon Mustard
  • 3 minced scallions
  • 1 egg (beaten)
  • 2 tablespoons flour (+ extra flour for dusting the patties)
  • 10 slider rolls

Coleslaw

  • 1 cup finely shredded red cabbage
  • 1 cup finely shredded white cabbage
  • 1 cup finely shredded carrots
  • 1 1/2 tablespoons of brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup fresh parsley, finely minced
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon poppy seeds
  • 1 lime, juiced
  • 1 lemon, juiced
  • Fresh ground pepper to taste

Directions

For the coleslaw:

In a large bowl, mix the cabbages with the sugar and the salt, cover and refrigerate for 1/2 hour. Then add the carrots and parsley. Mix the rest of the slaw ingredients together and add them to the cabbage. Adjust salt if necessary.

For the patties:

In a small pan add the olive oil, jalapeno, celery, garlic, cayenne pepper, celery seeds, salt and pepper. Cook for 4-5 minutes and set aside.

In a large bowl, shred the tuna; add the panko, parsley, mayonnaise, mustard, flour, egg and scallions. Mix well and add the cooked celery and garlic mixture.

Flour your hands and make small balls (size of a golf ball) and gently flatten them to the desired size (just a little bit bigger than the bun you will use, as they will shrink while cooking.

Lightly flour each patty and refrigerate them for 10-15 minutes on wax paper. This will make them firmer and easier to saute.

Saute the patties in a large skillet with 1-2 tablespoons of hot oil. Cook until golden brown.

Warm the buns without toasting them. Put a patty in each bun and top with the slaw to serve.

Mediterranean Tuna Salad

Ingredients

  • 3 hard-cooked eggs, peeled and diced
  • 1 (6-ounce) can tuna, packed in water, drained
  • 2 tablespoons finely chopped red onion
  • 1/4 cup pitted kalamata or black olives, sliced
  • 1/4 cup crumbled feta cheese
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon red wine vinegar
  • Coarsely ground black pepper
  • 4 cups mixed greens

Directions

Combine eggs, tuna, onion, olives and feta cheese. Combine olive oil and vinegar in a small bowl; whisk until well blended. Add to tuna mixture. Season with pepper. Serve over mixed greens.

Zucchini Fettuccine

Ingredients

  • 1 pound fettuccine
  • 1 tablespoon butter
  • 1/2 onion finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup white wine
  • 2/3 cups half & half or cream
  • 1 cup frozen peas, defrosted
  • 2 zucchini cut lengthwise, into thin ribbons
  • 1/2 cup Parmesan cheese, plus extra for serving
  • 2 cans or pouches tuna in olive oil
  • 1/4 cup of minced scallion
  • 3 teaspoon of lemon juice

Directions

Boil water with salt and cook the pasta “al dente”.

Place the zucchini ribbons in the pasta water during the last 2 minutes.

Drain the pasta and the ribbons and set aside.

In a large skillet, melt the butter; add the onion, salt and pepper. Cook until golden brown. Approximately 5 minutes.

Add the white wine, boil for 1 minute and add the broth. Boil again for a couple of minutes, add the peas and the half & half; cook for 1 minute and add the tuna at the just to warm it. Do not over mix or shred the tuna. Add the fettuccine and ribbons to the sauce, the lemon juice, parmesan cheese and scallions. Gently mix and serve with a little Parmesan cheese on top.

Tuna Stuffed Potatoes

Ingredients

  • 8 red skin medium-large size potatoes
  • 1 tablespoon salt
  • 2 cans or pouches tuna in olive oil
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup of Parmesan cheese
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh tomato (small cubes without seeds)
  • 1/4 cup julienned roasted peppers
  • Salt and pepper to taste

Directions

Heat the oven to 375 degrees F.

In a large pot of cold water put the unpeeled potatoes. Add 1 tablespoon of salt and boil. After the water returns to boiling, cook for 20 minutes or until tender.

In a bowl mix the ricotta cheese, tomatoes, roasted pepper, salt and pepper to taste.

When the potatoes are done, drain and set aside to cool. Cut off the top of the potato and with the help of a spoon remove about a third of the potato and add it to the ricotta mixture. Repeat with remaining potatoes.

Then add the mozzarella and tuna to the ricotta mixture. Carefully combine; don’t flake the tuna.

Stuff the potatoes with the filling, top each with parmesan cheese and place in a baking dish.

Bake for 8-10 minutes and the parmesan is golden brown.

Tuna Stuffed Shells

Ingredients

24 jumbo shells, cooked “al dente”

Stuffing:

  • 1/2 cup fat free half and half
  • 1 cup fresh mushrooms, sliced
  • 1/4 cup white wine
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 2 cans or pouches tuna in olive oil
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley
  • 8 baby zucchinis, sliced thin and each slice cut in half
  • 1/2 cup Parmesan cheese

Sauce:

  • 4 cups canned diced Italian tomatoes 
  • 1 finely chopped onion
  • 1 finely chopped bell pepper
  • 4 minced garlic cloves
  • 2 tablespoons parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons olive oil
  • Salt and pepper

Directions

For the stuffing:

In a skillet sauté the mushrooms in the butter. Add salt and pepper to taste and cook for 10 minutes. Add the white wine, reduce to half and add the half & half. Cook for 5 more minutes and set aside to cool.

In a bowl: mix the ricotta and mozzarella cheese, add the tuna with the olive oil, the cooked mushroom mixture, parsley, zucchini, half the parmesan cheese and salt and pepper. Mix gently.

For the sauce:

Heat the olive oil in a saucepan; add the garlic, onion and bell pepper. Cook for 5-8 minutes on medium heat, then add the tomatoes. Cook for 20 more minutes until flavors are blended and the sauce has reduced about 20%. Add salt and pepper to taste followed by the parsley and oregano. Turn off the heat and set aside.

Stuff the shells with the tuna and ricotta stuffing. Place about 1″ of tomato sauce in the bottom of a 9×13 inch baking dish. Place the stuffed shells over the sauce, stuffing face up. Cover with foil and bake for 20 minutes at 350° F. Uncover, add the remaining Parmesan and cook for 5 more minutes.

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