A blind tasting, six expert tasters, some of the best artisanal tuna preserves in the Mediterranean compared. Gambero Rosso analyzed the world of artisanal canned tuna to understand where the quality of the raw material, the processing and the choice of oil really make the difference — and where the most common pitfalls hide. Between excellences that come close to the logic of oenological refinement and products penalized by poor-quality oils or transparent packaging, the picture that emerges is more complex than the shelf suggests.
The evaluation method
The score follows the Gamberi system – from one to three – based on organoleptic cards in cents: Good from 70 to 79, Very good from 80 to 89, Excellent from 90 and above. All products were tasted anonymously, without packaging or visible branding, by a panel of six experts.
It’s worth remembering that not all canned tuna is the same, and not just the brand. The species change – from the prized red tuna (Thunnus thynnus) to the more common skipjack tuna (Katsuwonus pelamis) — the processes, oils and even the type of conservation change. Details that have a profound impact on taste, consistency and final quality, and which this test aimed to highlight.
The complete ranking
How to recognize good canned tuna
Upon opening, a quality tuna appears in compact slices with a uniform color, without falling apart. The fibers must be defined, not pulverized, a sign of processing that respects the raw material. On the nose, the scent must be delicate and coherent — never pungent, metallic, nor with hints that recall skin or entrails. On the palate, the meat should be firm but not dry, with an iodized and persistent aromatic complex, free of bitter aftertastes. The latter are often attributable to oxidation phenomena, in turn caused by poor quality oils, or by inadequate storage.
