Okay, let’s get lightly serious. Tuna packed in water often uses more processing. It’s cooked, then drained, then canned. Oil can be a preservative—it locks in freshness. Less waste? Maybe.
But here’s the kicker: oil is heavier to ship. That means more fuel burned. So water might be the greener choice. Who knew your tuna preference affects the planet?
Don’t stress too much. Just buy pole-and-line caught tuna—that’s the real superhero. Water or oil is just the sidekick.
The Texture Trap
Ever opened a water-packed can and found dry, clumpy flakes? Yeah, me too. It’s a tragedy. Oil-packed is always succulent and forgiving. It never betrays you.
Pro tip: if you use water tuna, add a drizzle of olive oil yourself. You become a tuna alchemist. Take that, can companies.
Which Canned Tuna Is Better: Oil-Packed or Water-Packed? | Clean Plates
Funny fact: scientists have studied this. Okay, maybe not. But I’ve performed a taste test in my kitchen. Result: oil makes me smile, water makes me reach for hot sauce. Both work.
