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.

Canned tuna comes in a number of different varieties ... Martha buys the kind that comes in olive oil, which means she thinks it's alright. Even if it isn't olive oil, though, the oil will ...

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 ...

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 ...