If you're tired of the same old tuna on your salads and you're looking for a serious canned seafood upgrade, there's one ...

The secret is to make a canned tuna confit by poaching it in olive oil. Confit is the French terminology for preserving and involves slowly cooking food in fat for an extended period of time.

Olive oil can lend a more buttery, grassy flavor, while soy and vegetable oil are more neutral and let the salty tuna ...

I'm on a journey to find the tastiest canned tuna out there and, in the meantime, help you avoid the dismal ones at all costs ...

I've follow the Mediterranean diet, one of the healthiest ways to eat. I have many go-to groceries, including tahini, peanut ...

According to food manufacturer Inaba Foods, canned tuna is typically classified into three types: canned in oils, where oil accounts for more than half of the seasoned liquid; canned in water with ...

Fresh tuna has a meaty texture and a taste that's completely different from the canned variety (although tuna canned in olive oil is a delicacy in its own right). It is delicious served raw (in ...