In the Mediterranean, which has a 2,000-year-old tuna fishing industry, there is a long tradition of preserving tuna by canning it in olive oil. The best canned tuna can be likened to a confit of tuna, oil-poached tuna that melts in your mouth. Tunisian, Spanish, French, and Italian canned tuna can be superb. Ventresca, or belly, the fattest portion, is considered the best. Water-packed solid white-meat tuna has been the gold standard in America, but it can be mealy and dry. Yellowfin (also called light tuna), packed in olive oil, is the type used in the Mediterranean. Solid-pack tuna consists of large pieces tightly packed together; chunk tuna has small fragments. Use canned tuna in mixed salads, stuffed vegetables, hors d’oeuvres, or sandwiches.
from Quirk Books: www.quirkbooks.com