tinned tuna

Tinned Tuna

Discover our delicious selection of canned tuna and tinned tuna from the Basque Country in Spain and preserved in extra virgin olive oil  or brine by Conservas Serrats. Perfect for your gourmet meals, salads and sandwiches our tinned tuna offers premium quality and rich flavour.

Explore our selection of premium tinned tuna, sourced from the finest mediterranean producers. As a firm family favourite, tuna is the perfect addition to light summer meals and lunches, or for simply enjoying accompanied with bread and salsa.

Enjoy rich flavours and exceptional texture, whether you prefer classic or artisanal varieties. Elevate your pantry with sustainably sourced seafood that delivers both taste and nutrition. The canning process of tuna preserves the fantastic taste and flaky texture.

Shop our complete stock of high quality tuna below, ideal for food lovers who appreciate fine mediterranean cuisine.

Whether you fancy a pack with olive oil or water, our delicate tuna could form an essential component of a brand new culinary adventure.

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What is the difference between “canned tuna”and “tinned tuna”?

In practice, “canned” and “tinned” are often used interchangeably in the UK. “Tinned tuna” is more of a British term (referring to fish in a metal “tin”), while “canned tuna” is more common in American usage. Regardless, both refer to fish preserved in a sealed metal container, often with a packing medium (oil, brine, water,etc.).Serrats uses artisanal methods to preserve tuna in tins or jars, often in olive oil or brine.

What species of tuna are typically used in UK/ high-quality tinned tuna?

Common species include Skipjack, Yellowfin, Albacore. Serrats emphasizes White Tuna / Albacore (Thunnus alalunga) particularly in their “white tuna in olive oil” lines. Because Albacore is less oily and has a milder flavour and lighter flesh, it’s often positioned as a gourmet or premium option

What does “line-caught” / “pole-caught” /“sustainably caught” mean in tinned tuna?

These terms refer to how fish are caught, which affects bycatch, environmental impact, and quality. Line-caught / pole-and-line methods generally allow for selective capture and reduce bycatch of non-target species. Purse-seine / FADs (Fish Aggregating Devices) methods can catch many non-target species (bycatch) and have been under criticism. Serrats works with traditional fishing techniques, selecting fish individually to preserve quality and sustainability and have several lines which are certified by MSC (Marine Stewardship Council)

 

How is Serrats / artisanal tinned tuna different from regular supermarket tuna?

Quality of raw fish: Serrats uses carefully selected Cantabrian fish, especially Albacore / white tuna, and chooses premium loins.

  • Artisanal processing: Their preservation uses “slow sterilisation at controlled temperatures” to maintain flavour and texture.
  • Sustainable sourcing / craftsmanship: Serrats maintains a family-run preserve house built on tradition, emphasising minimal processing, environmental measures, and respecting fish quality.
  • Packing: Serrats offers tuna packed in extra virgin olive oil (which adds flavour) or in brine / milder oils. For instance, their “White Tuna in Olive Oil 112g” is one such product.
  • The result is a more delicate texture, richer flavour, and premium positioning compared to mass-market tinned tuna.

What’s the best way to use / consume tinned tuna (recipes, pairing, draining vs oil)?

  • Drain or not: If packed in oil, draining can remove extra oil if youprefer lighter dishes. But sometimes keeping some oilimproves richness in dressings or on bread.
  • Salad / sandwiches: For example, Serrats’ Albacore or“ventresca” cuts are prized in salads, on toast or as part of tapas. Their “White tuna (albacore) belly in oil” is suggested to be delicious with butter & crusty bread.
  • Pasta / pasta sauces: Flake tuna into olive oil, garlic, chilli, parsley for a quick sauce.
  • Appetisers: On crostini, paired with tomatoes, olive oil, herbs.
  • Temperature: Bring to room temperature if eating straight from tin— cold tuna often dulls flavour.
  • Pairing: With bread, olives, fresh vegetables, citrus, milddressings — avoid overpowering it.
  • Recipes: Many recipe blogs associated with tinned tuna show uses in salads, pasta, stuffed vegetables, tuna melts.

 

How should you store or handle tinned tuna (before & after opening)?

  • Before opening: Store in a cool, dry pantry. Avoid dents or damaged tins. Use by the “best before” date.
  • After opening: Transfer to a non-metallic container (glass or food-safe plastic). Cover with a little oil or brine to reduce oxidation and drying. Keep refrigerated and consume within 1–2 days (often recommended). Discard if smell, colour or texture changes markedly.

Where can I buy high-quality / gourmet tinned tuna in the UK (including Serrats)?

  • Artisan Olive Oil Company stocks a selection of Serrats tinned tuna / canned tuna preserved in olive oil or brine
  • Partridges (UK) stocks Serrats White Tuna in Extra Virgin Olive Oil, 112 g. Specialist delis / gourmet shops in major UK cities often import Spanish / Mediterranean preserved fish brands.
  • Online gourmet / Spanish food retailers also carry Serrats products.