5 Things to Know About Oil-Packed vs. Water-Packed Tuna

Oil-packed tuna stays moister after draining Oil seeps into the muscle fibers during storage, so draining removes only the excess. Water-packed tuna ends up drier and flakier because water pulls out natural moisture and flavor.

Water-packed tuna crumbles more easily It is less cohesive and feels leaner, sometimes bordering on chalky. Oil-packed tuna is richer, more tender, and holds together better.

For tuna salad, water-packed works fine Adding mayo or dressing reintroduces fat, so the texture difference is less noticeable. Oil-packed is better for eating straight, on crackers, or in a simple sandwich with just salt and pepper.

Oil-packed tuna browns better when pan-fried If you pat it dry and cook it, oil-packed develops a better sear. Water-packed does not brown as well.

Choose water-packed if watching calories You trade texture for a 50-60 calorie difference per serving. Oil-packed is the better choice for flavor and mouthfeel.