4 Things to Know About Using Oil-Packed Tuna Instead of Water-Packed

Texture is richer and softer Oil-packed tuna is noticeably softer and more buttery than water-packed. In recipes with existing fat like mayo-based tuna salad, drain well and reduce added oil. In lean dishes like simple pasta, the extra oil can make things greasy.

Flavor difference is subtle Olive oil-packed adds mild fruitiness; vegetable oil-packed is mostly neutral. You likely won’t notice in a tuna melt or casserole, but might in a simple salad with lemon and herbs.

Rinsing mimics water-packed results To get closer to water-packed texture and fat content, drain the tuna, rinse it under cold water, and press dry with paper towels. This reduces fat and firms up the texture.

Drain well and taste before adjusting When unsure, just drain the tuna thoroughly and taste it first. Then adjust the rest of the recipe’s fat and seasoning accordingly.