Not adding tuna to your pasta is a mistake. As chef and "Chopped" judge Marc Murphy told Tasting Table, a warm pasta dish complete with canned tuna makes for a delicious meal.

Opting for water or brine-packed tuna over tuna packed in olive oil is a huge mistake. The latter is moister and tastier and can improve your meals’ taste and texture.

From pasta to tuna cakes, oil-packed tuna tastes great in many dishes and on its own. However, tuna salad and other recipes that already contain oil don’t really benefit from it.

When it comes to canned tuna, most buyers only opt for the fishy, salty skipjack, but that’s a mistake. There are many other tuna varieties that should be explored.

Albacore, for example, is whiter and less fishy, whereas yellowfin has a richer fishy flavor. Tongol and bigeye are milder and sweet, but it’s jarred ventresca that tops the list.

Not opting for sustainable varieties of canned tuna is a misstep. Overfishing and other reckless practices deplete oceans, which spells anything but sustainability.

To ensure your tuna was caught and harvested using eco-friendly fishing methods, and thus promises sustainability, look for terms like "line and pole-caught" or "troll-caught."

Another good sign is a Marine Stewardship Council (MSC) label depicting blue fish. The MSC doles out certifications only when brands prove they're devoted to sustainable fishing.

Not adding canned tuna to your marinara sauce is a true blunder. Imparting an umami richness and protein heft, tuna can boost both homemade and store-bought marinara.

Be sure to use quality tuna packed in oil, as its taste and texture will truly stand out in the sauce. Feel free to add other ingredients to flavor your sauce however you like.