This Is My Favorite Canned Tuna to Stock Up On

It's the best texture, hands down.

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March 15, 2021

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Photo by: Safe Catch

Safe Catch

Lately, I’ve been impulse shopping and trying new food products in an attempt to alleviate at-home cooking fatigue and find fresh ways to re-stock my pantry. Although canned tuna might not be the first thing you think of for cooking inspiration, Safe Catch’s canned tuna has quickly become my favorite for making tuna salad, grain bowls and beyond.

What I love most about Safe Catch tuna is the texture. Because the company slices tuna steaks from the fish and bakes them whole, this canned tuna has a much flakier texture than the soupy tuna I’d been settling for. (This cooking process also helps the tuna retain more of its nutrients, including Omega-3s). The flavor is on point, too. Safe Catch doesn’t use any additives or fillers, so it tastes like real tuna, too. Not surprisingly, the texture and flavor make for a superior tuna sandwich and elevates tuna grain bowls, wraps and salads to restaurant-worthy status.

My favorites in the tuna line-up include the solid wild tuna and albacore, but there are also flavors such as Cajun, citrus pepper, garlic herb and chili lime, making for a meal-prep shortcut that adds a one-two punch of protein and Omega-3s. Try flaking and tossing the garlic herb variety with spaghetti, olive oil and lemon juice. Or gently heat pieces of the chili lime tuna and tuck them into tortillas with avocado and salsa for an easy taco night. The wild tuna makes a dynamite Nicoise salad, which can be pulled together with kitchen staples like hard-boiled eggs and black olives, and the albacore is perfect in tuna pasta salad. Next, I’m planning to experiment with tuna burgers and am toying with upgrading a retro throwback, the tuna casserole.

Beyond the flavor and top-notch texture, Safe Catch lives up to its name, too. The company abides by a “catch-to-can” philosophy, so every single fish is sustainably caught and can be traced back to its source. Every tuna is tested to ensure that its mercury count is low enough so that it is safe for anyone to eat, including pregnant women and children. I’ll bet I can make my canned-tuna-averse four-year-old a convert, too.

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