Tuna Fans Tell Tasting Table Their Go-To Variety For Tuna Salad

A classic picnic food, tuna salad is one of those dishes that can be thrown together quickly — but not without thought for flavor. You can add chickpeas to spruce up your salad's texture and pack in some extra protein or you can spread the salad on your favorite bread. Perhaps the most difficult part of making tuna salad is deciding what kind of tuna to use. The best kind of tuna has long been up for debate, though tuna choices are truly a matter of preference. After all, there are plenty of fish in the sea. 

Regardless of your favorite tuna iteration, the canned food generally falls into two camps — tuna in oil and tuna in water. Certain recipes may favor one version over the other, like the Food Network's tuna salad that calls for using tuna in water, whereas Martha Stewart's relies on tuna in oil. While you usually drain your tuna before adding it to your salad, tuna preferences have Tasting Table readers resoundingly in favor of one kind of tuna. According to a recent survey, tuna in water accounted for a total 455 out of the 615 votes.