Chunk Light Tuna vs. Solid Tuna, According to Safe Catch
What are the differences between these two kinds of tuna? Is one better than the other? I asked the experts to find out.
Recently, I’ve been on a canned tuna kick. It's such an awesome way to feel nourished and so easy to transform into an easy lunch or no-cook dinner, and I find myself relying on it more and more every day—I never tire of it!
Understandably, I’ve been on a journey to recognize all the nuances of buying canned tuna. Some things I've learned so far? Not all canned tuna is the same—there’s Yellowfin vs. Albacore and water- vs. oil-packed.
Recently, I found myself facing a new question: What is the difference between chunk light tuna and solid tuna? I usually buy solid tuna, but maybe chunk light would be better.
To get to the bottom of this question, I consulted Safe Catch, a traceable catch-to-can brand that is one of my personal favorites.
The Differences Between Chunk Light Tuna and Solid Tuna
Chunk light tuna and solid tuna aren't different kinds of fish. Rather, they're processed differently. “Solid tuna is a large, uniform, single-cut steak of fish. This solid tuna steak is placed in the can and slow-cooked once in its natural juices,” explain the experts at Safe Catch.
On the other hand, they say, “Chunk light tuna consists of smaller, flakier pieces, which come from various parts of the fish.” Chunk light tuna is cooked twice: first, it's cut from the fish and cooked on racks, and then, it’s canned, rehydrated, and cooked again.
Because conventional chunk light tuna is twice-cooked, it often contains fillers or stabilizers in the rehydration oil or liquid. “This is why you should drain the liquid before consuming,” explain the experts at Safe Catch, “which results in the tuna having a drier texture and slightly different flavor. This process also might cause the tuna to lose vital omega-3 oils as the fish precook on racks and the oils drain away.”
“Solid tuna steaks that are once-cooked,” says Safe Catch, “retain more natural flavor, moisture, and nutrients. They are often higher in omega-3 fatty acids and other nutrients.” Furthermore, solid tuna steaks have a moist and softer texture because they're cooked in their juices.
Can You Use the Two Types of Canned Tuna Interchangeably?
“While both solid and chunk light tuna are versatile for various recipes,” advise the experts at Safe Catch, “solid tuna steaks that are once-cooked offer a more premium, nutritious, and flavorful experience, especially in dishes where the taste of the fish is prominent.”
It’s best to use chunk light tuna in recipes with other ingredients, such as tuna salad, to keep the fish from drying out, whereas solid tuna can perform well in casseroles, pasta, and more.
Safe Catch has a smart reminder for everyone: “Don’t be wary of a prominent taste; real tuna is meaty in flavor and not fishy at all. It’s how fish tastes when it is fresh.”
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