Oil-packed tuna is usually the better choice.

Unless you’re strictly counting calories or watching fat intake, go with oil-packed. It tastes better, stays moist, and doesn’t turn into dry shreds the second you open the can.

Water-packed tuna is fine if you’re mixing it into a salad with a ton of mayo or dressing where moisture doesn’t matter. But if you’re eating it straight, on crackers, or in a simple sandwich, oil-packed wins every time. The oil (usually olive or sunflower) adds richness and keeps the texture from feeling like sawdust.

The calorie difference isn’t that big either—maybe 30-50 extra per serving. If that matters to you, drain the oil. But honestly? I’d rather eat less of something good than more of something meh.