Yahoo Lifestyle I Asked 4 Chefs To Pick the Best Canned Tuna, and the Winner Was a Total Surprise
Yes, chefs use canned tuna, too!
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Canned meat hasn’t always had the most glowing reputation. Despite the fact that it’s convenient and budget-friendly, for much of our lifetimes, it has often been thought of 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 turns out that sometimes you just need a little rebrand. Referring to “canned tuna” as “tinned fish” caused it to skyrocket in popularity, becoming 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 upcoming book 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 upcoming 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 upcoming cookbook Family Style
Qualities of the Best Canned Tuna
The chefs we spoke to had a difference in opinion 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 fact that they can customize their fat.
Luckily, all of the major can contenders offer both water- and oil-packed varieties, so you can select your favorite style. (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
Sea Tales
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 says. “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 been third-party testing and limiting the mercury in their cans since 2004. Skipjack (aka “light tuna”) has about one-third of the mercury as albacore, and it’s the lowest in mercury on their line-up.
How To Use Canned Tuna Like a Chef (and When To Opt for Fresh Fish)
Whether you select one of these 5 chef-approved brands or stick with your family’s go-to, opt for flakes or filets, or prefer your fish packaged in a can, jar, or pouch, tuna is clutch in a wide variety of recipes, including:
Tuna Salad (Try the classic mayo-rich kind or Karadsheh’s zesty riff by adding “loads of fresh herbs, crunchy veggies, and a bold dijon dressing.”)
Tuna Pasta Salad (If you ask Hinke, “it’s not summer until there’s a big bowl of this in the fridge! I make mine like my mom made hers since the 1960s and serve it by the ice cream scoop.”)
All four chefs gladly reel in canned tuna for these classic recipes but 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 says.
Read the original article on All Recipes.
