Oil-packed tuna works in a pinch.

Yes, you can use oil-packed where water-packed is called for, but you need to account for the extra fat.

The biggest difference is texture. Oil-packed tuna is softer and richer—almost buttery. If the recipe already has oil or fat (like a tuna salad with mayo), you can just drain the tuna well and skip or reduce added oil. If it’s a lean dish (like a pasta with minimal sauce), the extra oil can make things greasy. Your call.

Flavor is subtler. Olive oil-packed tuna adds a mild fruitiness; vegetable oil-packed is mostly neutral. In something like a tuna melt or casserole, you probably won’t notice. In a simple salad with lemon and herbs, you might.

If you want to get closer to water-packed results: drain the tuna, then rinse it under cold water and press dry with paper towels. That kills two birds—less fat, firmer texture.

When in doubt, just drain well and taste before adjusting the rest of the recipe.