- Season
- Available all year; a shelf-stable tinned product with no season in Czech shops
- Price
- Medium
- Nutrition per 100 g
- 198 kcal
- 29.1 g protein
- 8.2 g fat
- 0 g carbs
Tuna in Oil
Pantry staples
Tuna in Oil
Tuňák v oleji is the ordinary tinned tuna sold in every Czech supermarket: cooked tuna, usually skipjack (tuňák pruhovaný, Katsuwonus pelamis) and sometimes yellowfin, packed in sunflower or other vegetable oil, or olive oil, with salt. It comes in small tins of about 80–185 g, in multipacks, and in catering tins of up to about 1.9 kg.
In practice
How to store
- On the counter
Unopened tins keep at room temperature in a dry cupboard until the date on the tin (minimální trvanlivost), usually several years from production.
- In the fridge
Once opened, move the leftover tuna into a closed glass or plastic container. Do not keep it in the open tin. Refrigerate it and eat it within 1–2 days.
- In the freezer
Not recommended. Opened tuna in oil can be frozen in a closed container for a short time, but it turns drier and more crumbly when thawed. It is only suitable for cooked dishes after that.
How to choose
Read the ingredient list (složení). Czech labels must name the species, such as tuňák pruhovaný (Katsuwonus pelamis) for skipjack or tuňák žlutoploutvý (Thunnus albacares) for yellowfin. They must also name the oil (slunečnicový, rostlinný or olivový) and give the drained weight (hmotnost pevného podílu) as well as the net weight. The drained weight tells you how much fish you are actually buying. Choose chunks (kousky) for spreads and salads, and whole pieces (celý, filety) where you want visible pieces. Many tins carry an MSC label or name the fishing area and method. Avoid tins that are dented on a seam, swollen or rusty.
What to swap in
Best swap
Tinned tuna in brine or its own juice (tuňák ve vlastní šťávě): the same fish, leaner and drier. Add a little oil or mayonnaise to spreads to make up for the missing fat.
In a pinch
Tinned salmon or mackerel in oil (makrela v oleji), or cooked and flaked white fish. These have a stronger or different flavour but work in spreads, salads and pasta.
Preparation
The tuna is already cooked and can be eaten straight from the tin. Drain off the oil, or keep some for dressing, then break the fish up with a fork into the size you need. For a Czech tuna spread, mix the drained tuna with butter, cream cheese or tvaroh, finely chopped onion and pickled gherkins, mustard and a little pepper, then spread it on bread or rohlíky. For hot dishes, add the tuna near the end of cooking so it does not dry out.
Don't toss it
Do not pour the oil away. It has taken on the tuna's flavour and makes a good base for salad dressings, can be stirred into pasta sauce, or can be used to fry onion for a tuna risotto. Use it within a day of opening and keep it in the fridge.
In the kitchen
Cooking
Mostly used cold: in spreads (pomazánky), in mixed salads with sweetcorn, beans, egg or rice, and in sandwiches, baguettes and wraps. Hot uses include pasta sauces, risotto, baked pasta, pizza topping, stuffed peppers or tomatoes, and tuna patties bound with egg and breadcrumbs. Because the fish is already cooked, heat it only briefly.
Goes well with
- Onion
- Pickled Gherkins
- Sweetcorn
- Boiled Egg
- Mayonnaise
- Cream Cheese
- Lemon
- Capers
- Tomato
- Pasta
- Rice
- Olives
- Beans
- Mustard
What it is
Tuňák v oleji is the ordinary tinned tuna sold in every Czech supermarket: cooked tuna, usually skipjack (tuňák pruhovaný, Katsuwonus pelamis) and sometimes yellowfin, packed in sunflower or other vegetable oil, or olive oil, with salt. It comes in small tins of about 80–185 g, in multipacks, and in catering tins of up to about 1.9 kg. The fish is either in chunks (kousky) or in whole pieces (celý, filety). Familiar brands on Czech shelves include Giana, Rio Mare, Calvo and Nekton, as well as retailers' own labels. Because Czechia is landlocked and has no tuna fishery, all of it is imported. It is a pantry staple, used for tuna spread (tuňáková pomazánka), salads, pasta and quick sandwiches.
How it tastes
Mild, savoury and moderately salty, with a gentle fish flavour that is far less pronounced than tinned sardines or mackerel. Skipjack tastes a little fuller and is slightly darker than yellowfin. The oil makes the flesh softer and richer than tuna in brine (ve vlastní šťávě or v nálevu). Sunflower oil tastes neutral, while olive oil adds a light fruity note. Chunks flake easily into soft, slightly fibrous pieces.
Common questions
What kind of tuna is in Czech tuňák v oleji?
Should I drain the oil?
How long does opened tinned tuna keep?
What is the difference between tuňák v oleji and tuňák ve vlastní šťávě?
Is tinned tuna safe during pregnancy?
What is the drained weight on the tin?
Deep dive
3 min read
Varieties
By species.
Skipjack (tuňák pruhovaný) is by far the most common species in Czech tins. Yellowfin (tuňák žlutoploutvý) appears in some brands and premium lines. Albacore and bluefin are rarely found in ordinary Czech supermarket tins.
By cut.
Chunks (kousky) are the everyday format. Whole pieces (celý, filety, steak) are firmer and sold at a slightly higher price. Some brands also sell finer, shredded tuna.
By oil.
Sunflower oil (slunečnicový olej) is the standard. Some tins say only vegetable oil (rostlinný olej). Olive oil (olivový olej) is used in pricier ranges, for example from Italian and Spanish brands.
By pack size.
Single tins of about 80–185 g, multipacks of three or more, and catering tins of about 500 g to 1.9 kg.
Related but different products.
Tuna in brine or its own juice (ve vlastní šťávě, v nálevu) contains no oil. Ready-made tuna salads in tins combine tuna with vegetables and sauce. Artisanal Mediterranean tuna preserved in olive oil in jars, such as loins or Italian ventresca (belly), are a separate premium product rarely found in everyday Czech shops.
History
Tuna canning was developed as an industry on the Mediterranean and Atlantic coasts and was later established around the world. Czechia has no sea fishery of its own, so tinned tuna has always been an imported product here. Today it is a standard item in every Czech supermarket and an everyday ingredient in home cooking, especially for spreads and quick salads.
Science
In canning, the tuna is cleaned and cooked, packed into tins with oil and salt, sealed and heat-sterilised. Sterilisation destroys microorganisms and makes the tin shelf-stable at room temperature. During storage, some of the fish's own fat and flavour moves into the oil, and some oil is absorbed by the fish. That is why tuna in oil is softer and richer than tuna in brine. Most of the fat on the label comes from the added oil, not the fish.
Tuna is a predatory fish and can contain methylmercury. Skipjack is a smaller species and is generally lower in mercury than large tunas. EU and Czech food-safety guidance still advises pregnant and breastfeeding women and young children to eat predatory fish only in moderation. Fish is one of the 14 allergens that must be declared under EU rules. Histamine can form if the raw fish is kept too warm before processing, and cooking and sterilisation do not destroy it. Opened tuna left out of the fridge can also build up histamine. Do not eat tuna from a swollen, leaking or badly damaged tin, because this can be a sign of spoilage.
Sourcing and ethics
Skipjack is caught mainly in the Pacific and Indian Oceans, mostly by purse seine, and in some fisheries by pole and line. For tinned tuna, EU rules do not require the catch area or fishing gear on the label, but many brands state them voluntarily. Many brands sold in Czechia show the MSC (Marine Stewardship Council) label for certified fisheries, and some name a specific region, such as Papua New Guinea on one Czech own-label tin. Pole-and-line and FAD-free catches are generally considered to have less bycatch. If sourcing matters to you, look for these details on the label.