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Canned Tuna: A Guide to Brands, Types, and How to Choose the Best

Q: How many cans of tuna can be eaten per week?

According to AESAN (Spanish Agency for Food Safety and Nutrition), adults can consume 3-4 portions of oily fish per week, including canned tuna. One portion is equivalent to about 50-70g of drained tuna (a small can). Pregnant and breastfeeding women and children under 10 years of age should limit tuna consumption due to its mercury content — AESAN recommends avoiding large species like bluefin tuna and limiting canned light tuna to 2-3 portions per week in these groups.

Q: Does canned tuna really expire?

Technically, canned tuna has a "best before" date, not a strict "expiration" date. If the can shows no dents, bulging, or rust, the product is safe to eat for quite some time after that date. In olive oil preserves, the flavor even improves with time — artisanal canneries sell "vintages" of northern bonito (white tuna) matured for several years as a premium product. That said, once opened, the contents should be consumed within 24-48 hours and stored in the refrigerator, preferably transferred to a glass container (do not leave in the opened can).

Q: Is canned tuna better in a can or a glass jar?

A glass jar has two objective advantages: it allows you to see the product before opening it (size, color, presentation) and it does not transfer any metallic taste to the contents. The can, on the other hand, provides better protection from light — an important factor for the preservation of olive oil, which degrades with light exposure. In practice, the quality of the tuna depends more on the raw material and the production process than on the packaging. Both formats are perfectly valid for premium preserves.

Q: What is the difference between light tuna, white tuna, and bonito del norte?

"Light tuna" is Thunnus albacares (yellowfin), a tropical tuna with pink flesh and firm texture. "Bonito del norte" is Thunnus alalunga (albacore), caught in the Cantabrian Sea or North Atlantic, with white flesh and tender texture. "White tuna" is a commercial term sometimes used synonymously with bonito del norte, but it is not a regulated denomination with the same precision — it is always safer to look for "bonito del norte" on the label if you want a guarantee of species and origin.

Q: Does canned tuna contain mercury?

Yes, all tuna contains mercury to a greater or lesser extent — it is a heavy metal that accumulates in the marine food chain (bioaccumulation). Bluefin tuna has the highest levels because it is a large and long-lived predator. Canned light tuna has significantly lower levels — around 0.12 ppm (parts per million) on average, well below the 1.0 ppm limit established by the EU. Bonito del norte falls within a similar range to light tuna. In the recommended quantities (3-4 servings/week for adults), the nutritional benefit of tuna far outweighs the mercury risk.

Q: Can canned tuna be frozen once opened?

Technically yes, but it is not recommended. Freezing alters the texture of canned tuna — upon thawing, the flesh becomes softer and loses the flaky structure that characterizes a good loin. If you have leftover tuna from an open can, it's best to store it in the refrigerator in an airtight glass container with its own oil and consume it within 24-48 hours. If you need to store it for longer, use the leftover tuna to make a pâté or a sauce — processes where the original texture matters less.

Q: How much does good canned tuna cost?

It depends on the segment. A can of light tuna from a generic brand (80g drained) costs between €1.00 and €1.80. A can of light tuna from a well-known brand in olive oil costs around €2.00-€3.50. Bonito del norte in extra virgin olive oil from an artisanal cannery ranges from €4.50 to €8.00 per 112g can. And premium bonito del norte belly can exceed €10 per can. The price difference is proportional to the difference in experience — if you have never tried artisanal bonito del norte after only eating supermarket tuna, the first time is revealing.

February 20, 2026Lalo González Rodríguez⏱ 19 min de lectura

Lalo González Rodríguez

Master Cod Craftsman · Founder of Bacalalo

Expert in salted fish and founder of Bacalalo with over 35 years of experience selecting the finest pieces of Icelandic cod and gourmet seafood at the Mercat del Ninot in Barcelona.

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