Oil-packed tuna rarely tastes metallic.

That metallic flavor usually comes from the can liner reacting with the fish, especially if it’s water-packed or stored too long.

Here’s the short version: tuna packed in water sits directly against the tin or aluminum, and any reaction between the metal and the fish creates that off taste. Oil acts as a buffer — less contact, less metallic funk.

Cheaper brands also tend to use older stock or lower-quality fish that’s been sitting on a shelf longer, which amplifies the problem.

Stick with oil-packed tuna from a decent brand — Wild Planet, Ortiz, or even Bumble Bee Solid White in oil. If you must buy water-packed, look for “pole and line” or “sustainable” labels. They usually turn over inventory faster.

Future you deserves tuna that tastes like tuna, not a penny.