Tonnino Yellowfin Tuna with Lemon Pepper in Olive Oil 6.7oz 6-Pack Omega-3, High Protein, Gluten-Free, Ready-to-Eat Tuna Packets for Tuna Salad, Tuna Fish Alternative to Salmon, seafood

This is the best!
I ordered a box of these they are sooo good. So much better than the canned kind. I really enjoy the flavor.

Tastes great
As expected, good quality. Delivered in a nice package

Excellent Quality
My shipment didn’t leak. The jars were taped over in a divided cardboard box. If the shipment is leaking, there’s a problem with delivery, not the product. I did find the tuna to be a bit salty for anyone wanting to reduce salt intake. Next time I will give it a light rinse. Yes, it’s pricey, but if you eat in most of the time, it’ll work in the budget. The jars are small. For tuna salad, I used 3 jars, so keep that in mind. Overall, this is a very good quality product and I plan to buy again.

Not as Good as Ortiz Tuna from Spain
Ever since discovering Alton Brown’s simple but super healthy recipe for ventresca tuna salad recently, it’s become a staple meal I’ve made for myself over and over and over. (Never tried it? Google it. You’ll love it!) So I’m starting to really be able to distinguish the nuances of different types of tuna.I have made this salad with cheap skipjack tuna in water (Trader Joe’s version of light chunk), albacore tuna in oil (also from TJ), Ortiz Bonito Del Norte White Tuna In Olive Oil purchased on Amazon, and finally the Tonnino Ventresca in olive oil.Albacore tuna – driest of the bunch. I’ve actually never been a fan of canned albacore due to this reason and have always preferred light chunk. (Alton Brown does have another tuna recipe that uses albacore and it is good for that one.)Skipjack (light chunk) – it doesn’t have the chunky texture as the other tunas, but it’s the cheapest and also has the least amount of mercury since skipjack tuna is considerably smaller than the tunas used for albacore and I imagine the other types. Since I eat tuna salad so often, I do have to watch out for mercury content so skipjack is usually my go-to tuna for this recipe. Since it is packed in water rather than oil, I just drain the water and then pour a whole ton of high grade EVOO into the can and mix it in the with the tuna, letting it sit for a few minutes to soak through. This makes a very big difference in flavor and moisture. Since skipjack is also the cheapest tuna, it’s a win-win.Ortiz white tuna – this isn’t labeled ventresca, so I’m assuming it’s not since Ortiz does have another version of tuna that is labeled as such. But it’s still a very expensive tuna and my first foray into high-end canned tuna. VERY GOOD! My boyfriend took one bite of his salad containing this tuna and his first words were, “This is good tuna!” Now, is it so much better than cheap store-bought tuna to be worth the price? That’s subjective. I will say it is noticeably better in flavor than albacore tuna. Maybe around a 40% improvement. For me, it’s something I would be willing to pay for once in a while.Tonnino ventresca tuna – I just had a salad with this tuna and found it disappointing after hearing all the raves about ventresca tuna. Had I not known it was ventresca, I think I would have just assumed I was eating regular albacore, except the chunks were larger, more moist, and saltier. I think it’s over-salted. Not too salty but more salty than a good quality tuna needs to be. There wasn’t much more flavor to me than salt and the usual tuna flavor you’d expect. If the Ortiz was a 40% improvement over regular canned albacore, the Tonnino is less than 10% and definitely not worth the price to me. The bulk package was cheaper than the Ortiz, but if I’m going to spend the extra money for high-end “canned” tuna, then I’d rather go all out and buy the Ortiz next time instead of this one.I noticed the Ortiz is from Spain, which is where Alton Brown said most ventresca tuna originates from. I couldn’t find any info on where the Tonnino is from on their website, but the jar says it was canned in Puerto Rico.