Best canned tuna, according to chefs
Three picks, each tied to a named taster and a public source — from Shawna Clark, Grace Vallo, Elisa Lyew, Genevieve Yam and 2 more. Recommendations come from eatingwell.com, seriouseats.com and thekitchn.com.
Fish · The ranking
- 1Top pick
Tonnino Yellowfin Tuna Fillets in Olive Oil
Chosen by- Elisa LyewChef, Elisa’s Love Bites · New York
- Grace ValloRecipe developer, Tastefully Grace
- Shawna ClarkRecipe developer, Healthy Foodie Girl
Also chosen by- Genevieve Yam · Senior editor, Serious Eats · formerly Per Se source ↗
All four chefs EatingWell asked named Tonnino. “A gorgeous presentation with large, tender pieces — perfect for more elevated dishes” (Lyew). Pole-and-line caught and packed in jars or cans; Vallo splurges on the ventresca (belly). Serious Eats’ blind tasting of 38 tunas also made it a winner for its big, meaty flakes.
- 2
Conservas Ortiz White Tuna in Olive Oil
Chosen by- Ruben GarciaChef-owner, Casa Teresa · Washington, DC
Also chosen by- Megan O. Steintrager · Associate editorial director, Serious Eats source ↗
The tuna Garcia uses for the tinned-fish program at Casa Teresa: it “offers the best value and quality canned tuna for its price,” and it is line-caught and hand-cleaned. Serious Eats’ blind panel found it “almost nutty,” with “large, moist flaky chunks” (Megan O. Steintrager).
- 3
Rio Mare Solid Light Tuna in Olive Oil
Chosen by- Genevieve YamSenior editor, Serious Eats · formerly Per Se
The supermarket exception. One of three oil-packed winners in Serious Eats’ blind tasting of 38 tunas, and the panel favorite of visuals director Amanda Suarez, with a “clean taste,” good salt and a pink, meaty flake. Easy to find in most grocery stores.
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Questions, answered
- What is the best canned tuna, according to chefs?
- MyTastr’s top pick is Tonnino Yellowfin Tuna Fillets in Olive Oil, chosen by Elisa Lyew (chef, Elisa’s Love Bites); Grace Vallo (Tastefully Grace); Shawna Clark (Healthy Foodie Girl). All four chefs EatingWell asked named Tonnino. “A gorgeous presentation with large, tender pieces — perfect for more elevated dishes” (Lyew). Pole-and-line caught and packed in jars or cans; Vallo splurges on the ventresca (belly). Serious Eats’ blind tasting of 38 tunas also made it a winner for its big, meaty flakes. Source: eatingwell.com ↗
- What are the other top picks for canned tuna?
- No. 2 is Conservas Ortiz White Tuna in Olive Oil, chosen by Ruben Garcia (Casa Teresa, Washington, DC). No. 3 is Rio Mare Solid Light Tuna in Olive Oil, chosen by Genevieve Yam (Serious Eats; formerly Per Se and Blue Hill at Stone Barns). Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.