Oil-packed tuna is better.

Oil-packed. The flavor is richer, the texture stays moist, and it doesn’t turn into dry flakes the second you look at it.

The main difference is simple: oil-packed tuna is packed in olive or vegetable oil, water-packed in water. Oil adds fat, which carries flavor and keeps the fish from drying out. Water-packed is leaner, about 30-40 fewer calories per can, but it’s also noticeably drier and blander.

For most recipes, especially tuna salad or anything where the tuna is the star, spring for oil-packed. Drain it (or don’t, if you like more richness) and you get a better result. For a light lunch or a diet-conscious bowl, water-packed works fine if you add a little mayo or dressing to compensate.

Save the water-packed for when you’re truly counting calories. Otherwise, oil is the move.