We Asked 4 Chefs the Best Brand of Canned Tuna—They All Picked the Same One

In the vast, often bewildering world of supermarket shelves, one staple stands both proud and, at times, profoundly misunderstood: canned tuna. Is it merely a survival food, a last-resort protein puck?

Or can it be something… more? Something that a discerning palate, even a chef’s palate, could genuinely endorse?

We decided to settle the debate. Forget online reviews riddled with anonymous opinions.

We went straight to the culinary frontline, posing a deceptively simple question to four acclaimed chefs, each with a reputation built on flavor, quality, and an uncompromising standard for ingredients: “What is, without a doubt, the best brand of canned tuna you can buy?”

We expected a lively debate, a passionate defense of regional favorites, perhaps even a tie. What we got was a stunning, unified chorus. A mic drop moment in the world of tinned fish.

The Contenders (Or So We Thought)

The canned tuna aisle is a crowded one. There are brands packed in water, promising lean protein. Brands in vegetable oil, often a mixed bag. And then there are those swimming in golden olive oil, hinting at Mediterranean luxury. There are skipjack, albacore, yellowfin, and the prized Bonito del Norte. Surely, with such variety, opinions would diverge?

“You’d think so,” mused Chef Isabelle Dubois, renowned for her Michelin-starred French-Californian cuisine. “We all have our little preferences for, say, butter or olive oil. But with tuna, for those of us who really use it and appreciate its potential, the choice becomes surprisingly clear.”

The Unanimous Verdict: The One Tuna to Rule Them All

So, which brand earned this unprecedented seal of approval? Which tin consistently delivers the quality, texture, and flavor that can stand up to a chef’s scrutiny?

Ortiz Bonito del Norte.

Yes, that iconic Spanish brand, often recognizable by its classic, almost vintage-looking tins or elegant glass jars. Every single chef, from the fiery Marco Rinaldi of “Napoli Centrale” fame to the avant-garde minimalist Kenji Tanaka, landed on Ortiz.

“It’s not even a contest,” stated Chef Rinaldi, gesticulating with a flourish. “The quality of the fish, the way it’s packed in good olive oil… Mamma mia, it’s the only one I allow in my kitchen, or my home.”

Why Ortiz? The Chefs Weigh In

The reasons for this collective culinary nod were as consistent as the product itself:

1. Superior Fish Quality: Ortiz primarily uses Bonito del Norte (Albacore), known for its tender, white flesh and delicate flavor. “It’s actual fillets, not just shredded bits,” explained Chef Tanaka. “The integrity of the fish is paramount.”
2. Texture, Texture, Texture: This was a universal point. “It’s meaty, flaky, never mushy or dry,” said Chef Anya Petrova, celebrated for her modern European bistro. “You can see the loin, the structure. It holds up beautifully in salads or even gently warmed in a pasta sauce.”
3. High-Quality Olive Oil: Unlike many brands that use subpar oils, Ortiz packs its tuna in good quality olive oil. “This is crucial,” Chef Dubois emphasized. “The oil isn’t just a packing medium; it infuses the fish, adds richness, and you can even use it in your dressing or sauce. It’s part of the product, not something to be drained away with disdain.”
4. Clean, Authentic Flavor: The chefs agreed that Ortiz tastes like tuna, pure and unadulterated, without any metallic aftertaste or off-putting “fishiness.” “It’s clean on the palate,” Petrova noted. “It allows the true flavor of high-quality albacore to shine.”

How Chefs Use the Champion

• Chef Rinaldi: “A simple pasta al tonno. Good pasta, garlic, a touch of chili, parsley, and the Ortiz tuna, including a bit of its oil. Perfection.”
• Chef Dubois: “My Salade Niçoise. It demands tuna that is both flavorful and substantial. Ortiz is the star.”
• Chef Petrova: “Flaked onto a rustic tartine with capers, red onion, and a squeeze of lemon. Or in an elevated tuna melt with Gruyère on sourdough.”
• Chef Tanaka: “Sometimes, just as it is, with a little soy, mirin, and sesame, alongside perfectly cooked rice. The simplicity allows the quality to be truly appreciated.”

The Takeaway

While Ortiz Bonito del Norte might sit at a higher price point than your average supermarket can, the unanimous endorsement from these culinary heavyweights suggests it’s an investment in quality that pays delicious dividends.

So, the next time you’re staring down the tuna aisle, wondering if there’s more to life than watery disappointment, remember the chefs’ choice. It might just change the way you think about canned tuna forever. Your pantry—and your taste buds—will thank you.