One of its most appealing factors is affordability. Compared with many fresh proteins, canned tuna is remarkably budget-friendly, making it a staple for students, families and anyone looking to save money without sacrificing nutrition. It's also one of the most accessible ingredients around. You can find it in nearly every grocery store, convenience store and market, making it easy to keep on hand for last-minute meals.
Nutrition is another reason canned tuna has earned its pantry MVP status. It's packed with protein, contains beneficial omega-3 fatty acids and can help turn a simple meal into something more satisfying. Plus, because it's already cooked, there's no need to worry about preparation, cooking times or complicated techniques. Open the can, and you're already halfway to dinner.
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Many people also appreciate that there are increasingly more options focused on sustainable and responsible sourcing, giving you the opportunity to make choices that align with your values. And because canned tuna is shelf-stable, it can be stored for months, making it an ideal ingredient for last-minute meals or those nights when the refrigerator seems mysteriously empty.
These are the three chefs we spoke with to learn the best way to use canned tuna.
Chef Abbie Gellman, MS, RD, CDN, is a nationally recognized culinary nutrition expert, educator, spokesperson and author of three cookbooks. She is the director of teaching kitchen and culinary medicine at St. Barnabas Hospital and founder of ChefAbbieGellman.com, where she creates cooking and nutrition content across video, media and publications.Chef Michael Manno is the founder and creator of Frequency Food Group, a Chicago-based food management company focused on regenerative and innovative food solutions. With more than 25 years of experience across restaurants, resorts, catering, foodservice and manufacturing, he is dedicated to building scalable systems that connect craftsmanship, sustainability and innovation.Chef Tessa Nguyen, MEd, RD, is an internationally acclaimed chef, registered dietitian and educator known for her culturally inclusive approach to culinary nutrition. She is the founder and principal of TN Media, where she develops diverse recipes, leads media and speaking engagements, and creates content that bridges food, culture and health. With expertise in health equity, accessible cooking and food allergy–inclusive nutrition, Nguyen brings a global perspective to her work grounded in cultural humility and lived experience across multiple countries.What To Look for When Buying Canned Tuna
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Chef Gellman prefers tuna packed in oil. “I prefer tuna in oil because I can use some of the oil in the dish, and the tuna tastes richer and more flavorful,” she says. She also notes that you should familiarize yourself with different tuna varieties, such as albacore, yellowfin, chunk light or solid-packed tuna, because each one offers a slightly different texture and flavor profile.
Gellman also points out a commonly overlooked mistake—tossing all of the liquid from the can. “Don't throw away all of the liquid—water or oil—because a lot of omega-3 fatty acids leach into it,” she says. If you're using oil-packed tuna, incorporating some of that flavorful oil into your recipe can add richness while reducing waste.
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The Best Thing To Make With Canned Tuna, According to 3 Chefs
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For Gellman, the answer is a hearty tuna salad built around pantry staples. “I love using canned tuna in oil, then turning it into a cold, salad-style dish, using the oil to make a vinaigrette,” she says. Her approach is wonderfully practical—mix the tuna-packed oil with vinegar, salt, pepper and mustard, then combine it with tuna, beans or lentils, vegetables and fresh herbs. The result is a satisfying meal that's packed with protein and easy to customize.
Chef Manno landed on another pantry classic. “Tuna and pasta. Hot or cold pantry essential recipes are simple, nutritious and delicious as-is, but can easily be elevated with the addition of one lively ingredient like garlic, chilies or frozen peas,” he says. He adds that canned tuna's affordability, texture, flavor and high protein content make it especially effective in pasta dishes.
While the specific dishes vary, the common theme across all of these chefs is clear—canned tuna excels in quick, satisfying meals that pair it with other pantry and refrigerator staples. Whether folded into pasta, tossed with beans and vegetables, or piled onto toast, canned tuna proves that simple ingredients often make the best meals.
Related: We Asked 7 Chefs for Their Favorite Frozen Meals and We're Obsessed With These Answers
Other Genius, Chef-Approved Ways To Use Canned Tuna
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Gellman recommends turning canned tuna into fish cakes or patties. These crispy, flavorful cakes are a great way to transform a humble can of tuna into something that feels restaurant-worthy. She also loves using it in spaghetti with tuna, a popular Italian-inspired meal that comes together quickly with canned tuna and jarred marinara sauce.
If you're looking for an instant flavor upgrade, two of our chefs have favorite secret weapons. Gellman swears by acid. “Just adding acid, such as a spritz of lemon juice, can take it up a notch,” she says. A squeeze of lemon brightens the fish's flavor and balances richness beautifully.
One final tip—avoid overworking the fish. According to Manno, “overmixing or aggressive cooking” can negatively affect both texture and flavor. Canned tuna is already cooked, so it generally performs best when handled gently and added toward the end of preparation.
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