Features

• Sea salt added
• Fully cooked / ready to eat
• Smaller fish for optimal purity
• Dolphin safe
• Sustainably harvested by hand
• Monterey Bay Aquarium "Best Choice”
• Product of USA

Our light, fresh, flavorful pouched North Pacific Albacore Tuna is a wonderfully convenient source of essential nutrition.

It comes from a certified-sustainable, dolphin-safe fishery. And we select only smaller fish — 15 lbs. or under — to ensure optimal purity.

Unlike most brands, our fish is cooked only once to preserve its fresh flavor, firm texture, and high levels of omega-3s and vitamin D.

What People Say

"This tuna is amazing. Much much better than any other tuna I've ever had. And you can take it anywhere and eat it anytime.”
– Jonathan Hible

"Your canned salmon and tuna are out of this world! I've recommended your products to many people in my practice and otherwise (I'm a physician).”
– D. Bassett

Learn this food's omega 3/6 balance, and why it matters.

Mayo-Free Tuna Salad

We like to replace mayonnaise with heart-healthy olive oil. Mayo is usually made with oils high in generally pro-inflammatory omega-6 fatty acids, which compete with the omega-3s in fish for space in your cell membranes.

4 sun-dried tomatoes (optional)

1/4 red onion, minced

12 ounces (4 pouches) Albacore Tuna, drained

1 rib celery, chopped

2 tablespoons organic extra virgin olive oil

2 tablespoons chopped fresh basil, cilantro, or parsley leaves

Sea salt and organic lemon-pepper mix

• Cover the sun-dried tomatoes with hot water in a bowl.
• Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl.
• To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
• Add the tuna, breaking it into large chunks, along with the celery and toss to combine.
• Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper.
• Serve on whole grain bread or mixed greens.

Storage

Keep in a cool, dark place. Consume before the Best By date stamped on each pouch.

Serving Tips

The classics – tuna salad in sandwiches or salads – remain the best ideas!

Mayo-Free Tuna Salad

We like to replace mayonnaise with heart-healthy olive oil. Mayo is usually made with oils high in generally pro-inflammatory omega-6 fatty acids, which compete with the inflammation-moderating/resolving omega-3s in fish.

4 sun-dried tomatoes (optional)

1/4 red onion, minced

12 ounces (4 pouches) Albacore Tuna, drained

1 rib celery, chopped

2 tablespoons organic extra virgin olive oil

2 tablespoons chopped fresh basil, cilantro, or parsley leaves

Sea salt

Organic lemon-pepper mix (or lemon zest)

• Cover the sun-dried tomatoes with hot water in a bowl.
• Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl.
• To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
• Add the tuna, breaking it into large chunks, along with the celery and toss to combine.
• Add the olive oil, organic lemon-pepper mix (or lemon zest) and juice, and basil and toss again. Season, to taste, with salt and pepper.
• Serve on whole grain bread or mixed greens.