Tonnino Yellowfin Tuna Fish Premium - Olive Oil – Pack of 6 – Alternative to Salmon – Protein Snacks – Ready to Eat Meals in Glass Jar

Great product. It is a staple at home. Oneof best tasting tunas on the market.

This Tonnino Yellowfin Tuna is on another level! The fillets are super tender, packed in spring water, and have a clean, natural taste — nothing fishy or overly salty. I love using it in salads, sandwiches, or even on its own with some crackers. Definitely worth the price for the quality. Once you try it, you won’t go back to regular canned tuna!

This tuna is excellent. All their flavors are so good. Tuna in glass tastes so much better! Very fresh and you can eat it straight out of the jar. The sundried tomato was suprisingly delicious. I ordered the 6 pack and saved 50% off retail. I am very happy with this product and ordered more. If you like tuna, this is the one to buy.

This is very high quality tuna. I don't use anything else. Highly recommend and worth the premium price.

I love this brand and product. I am not a paid reviewer. Every now and then I get a shipment that has several or all the jars ruined. How? Jars containing food are supposed to be vacuum sealed for food safety. If the lid is popping up or out, and one can press into the lid with "give" that means that the jar's vacuum seal has been compromised. If one eats an item that does not have a vacuum seal, the risk of food poisoning or worse is extremely high. Therefore, one MUST throw away. Only when the customer opens the jar themselves and then the jar makes a popping suction sound does it mean it is safe to eat. Both the box containing the jars and the amazon shipping box were perfectly intact so I do not know where in the supply/shipping chain did these lids get moved around and hit with force that caused the lid to let air in. The moment the lid and vacuum seal is compromised is when one should eat it and of you are not the one who opened the lid then one MUST THROW AWAY. Maybe too rough in handling in the warehouse?

If you’ve ever been to Italy and tasted their canned or jarred tuna, you will when you open and taste this jarred tuna be transported back to that place. Its richness and true fish texture surpasses any of the standard US brands. Not necessarily for every day tuna sandwich use, though it would sparkle there, this tuna is for making a salad special or using in one of the classic pasta sauces.

Shipment of 6 pak arrived in one day and well packed. Just added more of this jarred tuna to my pantry, which I have only been able to purchase locally at 1 store some 30+ minutes from my home. Normally I stock up on canned Albacore and Yellowfin from Wegman's with their 8 can multi-paks. While the quality of that is very clean and consistently good and I appreciate the larger size can over the incredibly shrinking normal size, there is nothing like enjoying quality jarred tuna fillets in oil. The Tonnino brand impressively sells this in so many flavor iterations it is hard to keep track but my wife and I enjoy the simple fillets in olive oil the best and consider it more as a treat. I know there are now many sources of quality tuna around but the price of this 6 pak is such a savings over the shelf price this is a complete no-brainer.

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.