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Jan 31, 2011 02:43 PM

chicken of the sea yellowfin tuna "in olive oil"

This stuff is really just that gritty water logged tuna with a bit of oil on top. I highly recommend never buying this crap.

It pisses me off that they make something so completely fake.

Anyway, death to chicken of the sea.

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  1. I'm pretty sure there's an entire long thread/post about canned tuna and how bad it has become for many brands. I'm still loyal to Whole Foods 365 solid white no salt added; it's firm, mostly white and pretty good for $1.49 a can. I eat way more canned sardines, kippers and salmon these days anyway but always keep 2 cans of that tuna on my shelf.

    3 Replies
    1. re: Val

      yeah their is quite a bit of crap, but the stuff in olive oil is usually better. This stuff was just the regular tuna with a bit of oil dumped on it. clearly not what i thought i was getting.

      I think that mermaid should be burned in effigy.

      1. re: j8715

        You might try an imported brand in olive oil...I think the last can of imported that I bought was Cento; yes, more expensive but better quality....and there are many others that other CHs can probably recommend.

        1. re: Val

          Yeah, I second the selectivity - it has been awhile but I recall having some really good tuna in olive oil once. Probably got it at Whole Foods.

    2. I've completely given up on the "big guns" of canned tuna - Bumblebee, Chicken of the Sea, and Starkist - not least because the size of the product keeps shrinking (don't get me started on coffee). I buy Trader Joe's or Whole Foods, and I've been pretty satisfied with both. But I've got my eye on them, too.

      1. i'm all about the imported tuna in oil for special indulgences, but for everyday use i'm with small h on TJ's water-packed tuna. the quality has been consistent, they use BPA-free cans, they offer reduced-sodium and no-salt-added varieties, and you can't beat their prices.

        5 Replies
        1. re: goodhealthgourmet

          For those of us who have no TJ's anywhere in our state, the dreaded WF (I know you are not a fan GHG) will have to suffice...I did love TJ's when I visited my son in San Francisco, though!

          1. re: goodhealthgourmet

            You'll be hard-pressed to beat Costco's tuna in price or quality.

            1. re: ferret

              ferret, to be fair i've never tried Costco's tuna - i limit my consumption of food packed in BPA-lined cans as much as possible. but if they ever make the switch i'll certainly give it a shot!

            2. re: goodhealthgourmet

              How much everyday use tuna can you justify given the insanely high mercury levels? Canned tuna is now a treat in our household because I need to buy either skipjack (lower mercury) or the lower mercury American brands. Expensive stuff.

              1. re: JudiAU

                i alternate albacore & light tuna since the light is lower in Hg, and probably have tuna about once per week...or maybe twice if it's light. i eat canned salmon & sardines as well, so rotating all of those in & out allows me to spread out the tuna over a period of time & limit my Hg intake.

            3. This wasn't supposed to be cheer leading for right wing front groups like WF ???

              This was supposed to be about the chicken of the sea board resigning in shame, refunding my 4 dollars and then performing harakiri.

              1 Reply
              1. re: j8715

                Please keep in mind that chowhounds span the entire spectrum of political persuasions. Surely you don't think that only left wingers enjoy good food/talk about shopping at WF?

                1. re: Floridagirl

                  For anyone interested, the StarKist brand of tuna in olive oil is EXCELLENT. It's now the only canned tuna I buy.

                  1. re: Breezychow

                    does it come in a gold can? I bought something previously that was very good in a gold can and i think i bought the chicken of the sea by mistake

                    1. re: j8715

                      Sometimes even I - who buy the stuff all the time - stand in front of the tuna display like a Stepford Wife. So here's a pic. It really is great stuff & now the only canned tuna I buy.

                      1. re: Breezychow

                        this might be what I was trying to buy. because i know what i had bought before was not any special imported brand and it was good.

                        its hard to find tuna that is good straight out of the can for on a salad. i think most people use gobs and gobs of mayo to cover up the crap tuna in tuna salad sandwiches.

                        1. re: j8715

                          Not only is the Starkist brand terrific straight out of the can, but it's also an integral ingredient in my own Mediterranean pasta concoction. Enjoy!

                          Breezy Mediterranean Tuna Pasta

                          Two 4.5-ounce cans StarKist Solid Light Tuna Fillet in Olive Oil, undrained; or any other brand of tuna packed in olive oil, undrained
                          Approximately 10-12 caper berries, roughly chopped (or 2 tablespoons regular capers, left whole)
                          Approximately 10-12 Kalamata olives, pitted & roughly chopped
                          1 medium fresh tomato, chopped; or the rough equivalent of halved cherry or grape tomatoes
                          Two large garlic cloves, peeled & chopped
                          Approximately ½ cup fresh Italian flat-leaf parsley, chopped
                          Juice from ½ a lemon
                          Splash of dry white Italian wine (like Pinot Grigio)
                          Approximately one teaspoon dried oregano
                          Extra-virgin olive oil
                          4 tablespoons of butter (or leftover seafood butter**)
                          Several dashes of crushed red pepper flakes
                          Small handful of baby arugula (optional)

                          1# of spinach fettuccine or linquini to serve

                          Cook pasta according to package directions & drain.

                          While pasta is cooking, coat the bottom of a large skillet with extra-virgin olive oil & add butter to melt over medium heat. Add chopped garlic & sauté lightly for just a couple of minutes. Do not allow to brown (or – heaven forbid – burn! If garlic burns, start over again).

                          Add all remaining ingredients & stir occasionally – very gently – to heat through.

                          Serve over spinach pasta.

                          ** “Seafood Butter” is the leftover dipping butter I save when my husband & I have steamed clams or lobster, etc., etc. I save & freeze it to use in recipes such as this, as well as for butter-poaching thick fish like cod, etc. While I’d never save dipping butter that was used communally by other people, hubby & I feel that we have the same “cooties”, so this has worked out quite well – lol!!

                          (Oh, & if using olive-oil-packed tuna for an application where you want to drain it, & you have pet cats, mine LOVE the oil drizzled over a bowl of dry cat food - lol!!)