Four experts share how to pick the very best oil-packed tuna. The popularity of canned fish seems to be growing, and tuna isn ...

If you’ve shopped for canned tuna recently, you know that the options are overwhelming. There are cans and pouches and jars ...

Recipes include tostadas topped with a cross between a chunky guacamole and a tuna salad — a super satisfying, no-cook lunch ...

These easy empanadas from José Andrés are filled with a classic Spanish combination of tuna, olives, and chopped hard-boiled eggs. To make an easy but elegant tuna empanada, chef José Andrés ...

Meanwhile, in a large sauté pan, heat the oil over medium heat. Add the garlic and sauté until just fragrant and soft, but not brown, about 30 seconds. Add the drained cannellini beans and tuna and ...

She prefers using imported Spanish tuna that’s packed in olive oil. It comes in a jar and has a bit more fresh flavor compared to canned tuna. “With all respect to American tuna, this is ...

By Emily Weinstein Here’s something you’ll always find in my pantry: canned tuna, preferably oil-packed, and lots of it. This predates the tinned fish trend in America, by the way. I’ve been ...

It includes canned artichoke hearts ... Drain a 5-ounce can of tuna in olive oil and set aside. For me, tuna in water is no-go; the fish doesn’t have nearly as nice of a texture as filets ...