Flavorful and versatile, tuna canned in olive oil is a staple that’s rich in flavor and history and is worth keeping around.
, Krieger reaches for olive oil-packed tuna. The oil keeps the tuna meaty and moist, and the use of olive oil means it’s “marginally better” for you — at least compared to the oil typically used in mayonnaise.
The bigger nutritional issue, according to Krieger, is the mercury content of tuna, which varies by species and size. According to the FDA, smaller tuna species, such as skipjack contain less mercury than large albacore . Consumers, especially those who are or may become pregnant, should consultCanned seafood, including oil-packed tuna, has a deep history in Europe.
“We use a mild Spanish olive oil, so as not to overpower the flavor of the fish,” says Iker Fernández, Conservas Ortiz brand representative for the United States and Puerto Rico. He notes that the company works only with fishermen who adhere to the European Union’s seasonal quotas and those who practice line-and-rod fishing, which is less harmful to the ecosystem than net fishing.
Olive oil-packed tuna is so good, so well-balanced, so flavorful, I can eat it right out of the can or jar. At Saltie Girl, which has locations in Boston, Los Angeles and London, chef Kyle McClelland sources oil-packed tuna from José Gourmet, Conservas Olasagasti and Ramon Peña, among others.
The challenge, Millstein explains, is that many of the best oil-packed tuna canneries are in Spain, but there’s a high import tax on canned seafood. That’s why most of the olive oil-packed tuna for sale in the United States can seem quite expensive, ranging from $6 to $10 per jar or can. Still, that’s often less than a package of chicken breasts — and much more versatile, too.
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