Oil-packed tuna avoids the metallic taste

It’s the can.

That metallic taste isn’t bad tuna — it’s the can liner (or lack of one) reacting with the fish. Tuna packed in water is more likely to pick up a tinny flavor because there’s no oil buffer. The acids in the fish slowly dissolve microscopic metal ions, and you taste it.

How to avoid it: buy tuna packed in olive oil or vegetable oil. The oil coats the fish and keeps it from touching the metal. Or go with tuna in glass jars. Skip the water-packed stuff unless you plan to rinse it and use it in a dish with strong flavors.

If you already opened a can that tastes metallic, drain it, rinse with cold water, and let it sit in a bowl of lemon juice for ten minutes. It helps, but not completely.

Honestly, the upgrade to oil-packed is worth the extra dollar.