Oil-packed tuna stays moister after draining.

Yes, there’s a noticeable difference — oil-packed tuna is richer, moister, and more tender. Water-packed, even after draining, tends to be drier and flakier, sometimes bordering on chalky.

The reason is simple: oil doesn’t just coat the tuna, it seeps into the muscle fibers during storage. When you drain it, you’re only removing the excess. Water, on the other hand, pulls some of the natural moisture and flavor out of the fish. So water-packed tuna ends up less cohesive — it crumbles more easily and feels leaner.

For a tuna salad where you’re adding mayo or dressing, water-packed works fine because you’re adding fat back in. But for eating straight, on crackers, or in a simple sandwich with just salt and pepper, oil-packed is noticeably better. It also browns better if you’re patting it dry and pan-frying it.

If you’re watching calories, go with water-packed. Just know you’re trading texture for that 50-60 calorie difference.