{"id":17088,"date":"2025-08-08T10:00:21","date_gmt":"2025-08-08T14:00:21","guid":{"rendered":"https:\/\/okdiario.com\/metabolic\/en\/?p=17088"},"modified":"2025-08-08T10:00:21","modified_gmt":"2025-08-08T14:00:21","slug":"chefs-agree-this-is-the-one-canned-tuna-brand-they-all-swear-by-and-its-probably-in-your-pantry","status":"publish","type":"post","link":"https:\/\/okdiario.com\/metabolic\/en\/nutrition\/food\/chefs-agree-this-is-the-one-canned-tuna-brand-they-all-swear-by-and-its-probably-in-your-pantry-17088\/","title":{"rendered":"Chefs agree: This is the one canned tuna brand they all swear by \u2014 and it’s probably in your pantry"},"content":{"rendered":"

If you think canned tuna is just a budget pantry staple, chefs would like to have a word. For them, it’s an ingredient that deserves attention. And when four working chefs\u2014including Elisa Lyew<\/strong><\/a>, Shawna Clark, and Grace Vallo\u2014were asked which brand they use, they all agreed.<\/p>\n

All four named the same one: Tonnino<\/strong>. Known for its high-quality tuna packed in olive oil or spring water, this Costa Rica\u2013based brand came out on top for flavor, texture, and presentation. Here, we’ll break down why pros choose it and how they suggest using it at home for better results.<\/p>\n

Why chefs choose Tonnino tuna<\/h2>\n

Tonnino tuna stands out for a few key reasons. First, it’s sustainably sourced<\/strong>, with most products made from wild-caught yellowfin tuna. Chefs pointed to this as a big factor, noting that pole-and-line or troll-caught fish helps reduce overfishing and supports responsible seafood practices.<\/p>\n

What sets the brand apart, though, is the quality of the product itself<\/strong>. Tonnino offers tuna in jars or cans, usually packed in extra-virgin olive oil. The texture is tender and flaky\u2014closer to a fillet than the mushy consistency you get from most standard tuna cans. That makes it a solid choice for recipes where tuna is the star, not hidden behind mayo.<\/p>\n

Chefs love the ventresca in particular<\/strong>\u2014the cut from the belly of the fish, known for its buttery texture and richer flavor. It’s more expensive, but they say it’s worth it. Tonnino’s yellowfin tuna fillets in olive oil are also a favorite for everyday use. The tuna holds its shape, doesn’t get dry, and has a clean, meaty taste that pairs well with fresh ingredients.<\/p>\n

How to get the most from canned tuna in your cooking<\/h2>\n

Canned tuna might be simple, but using it well can elevate your meals. Here’s how chefs recommend working with it at home:<\/p>\n