🐟 Canned tuna in oil
Canned tuna in oil is cooked tuna packed in vegetable or olive oil with salt, ready to eat straight from the tin. The oil keeps the flesh moist and gives it a richer, softer texture than tuna in water. It is a pantry staple for salads, sandwiches, pasta and quick meals, usually drained lightly before use.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 tin tuna in oil (about 160 g), lightly drained
- 1 small red onion, thinly sliced
- 2 tomatoes, chopped
- 1 cucumber, diced
- Juice of ½ lemon
- Parsley, salt, black pepper
Method
- Put the tomatoes, cucumber and onion in a bowl.
- Flake the tuna over the vegetables.
- Season with lemon juice, salt and pepper, toss gently and finish with parsley.
How to make it lighter
- Drain the tuna well — pressing out the oil removes a noticeable share of the calories.
- Use the tin's own oil as the dressing instead of adding more; 1 tbsp oil ≈ 120 kcal.
- Bulk the tuna up with plenty of vegetables or beans to make a small tin a full meal.
History
Canning fish began in Europe in the early 19th century, and tuna preserved in oil became an industry in the Mediterranean, especially in Italy, Spain and Portugal. Commercial tuna canning also grew in the United States from the early 20th century. Today it is one of the most widely eaten canned foods in the world.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →