Yellowfin Tuna vs. Albacore Tuna: StarKist Explains the Difference

One kind has a stronger tuna flavor.

On these hot days, I have close to zero drive to turn on the stove or even follow more than a two-step recipe. In my desire to keep my meals cool and simple, I continually turn to tuna salad. Furikake and Kewpie tuna salad, avocado tuna salad, tuna salad with white beans and onions…there are many easy and delicious ways to prepare the canned fish.

Even though tuna salad has become my summer staple, I know very little about which can to buy. I interviewed Laura M. Ali, M.S., R.D.N., a nutrition consultant for StarKist Co. (one of my favorite canned tuna brands), to understand the difference between oil- and water-packed tuna.

As it turns out, I needed even more information! Recently, at the store, I debated between yellowfin and albacore tuna and wondered what the real distinction is between the two. So, I returned to Ali to ask some questions about the characteristics of the two tuna species.

What Are the Differences Between Canned Yellowfin and Canned Albacore Tuna?

The two kinds of tuna differ not only in color, texture, and flavor but also in terms of their nutritional content. “Yellowfin is known for its light tan to pink color and has a more pronounced tuna flavor,” explains Ali. Nutritionally, yellowfin is a good source of lean protein, Vitamin D, B vitamins, selenium, and omega-3 fatty acids.”

With more pronounced flavor, yellowfin “is a favorite for those who enjoy a stronger, fishier taste.” As for albacore, aside from its firm texture and light pink color, “it offers similar nutritional benefits to yellowfin, but has slightly higher fat and omega-3 content.” Because albacore is milder, it's great for anyone looking for a more neutral and subtle flavor.

Ali says, “Yellowfin tuna is softer and more tender, similar to a chicken thigh, and albacore tuna has a firmer texture, akin to a chicken breast, providing a solid and chunky consistency.”

Can You Use Yellowfin and Albacore Interchangeably?

Due to their varying texture and flavor characteristics, yellowfin and albacore tuna are best suited for different culinary applications.

Ali suggests opting for yellowfin tuna “in recipes where a stronger tuna taste is desired. It works well in salads, sandwiches, on crostini, or as part of a charcuterie board, where its distinct flavor can stand out among other ingredients. Its tenderness also makes it a good choice for dishes that require mixing, such as tuna cakes, as it can blend easily with other components without becoming too firm.”

Conversely, she finds that albacore tuna is best suited to more subtle, delicate recipes, making it a versatile choice best suited to “sandwiches, pasta dishes, grain bowls, and salads, where the firmer texture and mild flavor can complement other ingredients without overpowering them.”

Read the original article on Simply Recipes.