Canned Albacore Tuna

part of: Albacore Tuna

Albacore, sold as “white” tuna, has a lighter colour and milder taste than other canned tuna varieties. Its firmer texture holds together well in salads, pasta bakes, and sandwich fillings where you want distinct flakes rather than a fine crumble.

Packed in water and drained, it’s a lean pantry protein. Albacore is prized in Japanese cuisine as “shiro maguro” and is one of the most widely canned tuna species worldwide. In Australia it’s typically found alongside light tuna on supermarket shelves, often at a slightly higher price point reflecting its texture and flavour.

Wild

photograph to come — from twenty years of markets, farms and kitchens

How it's made

Albacore tuna are caught by longline or troll fishing in temperate ocean waters. Once landed, the fish are frozen whole, then thawed at the cannery, gutted, and steam-cooked on racks. After cooling, the cooked loins are cleaned by hand to remove skin, bones, and dark muscle. The cleaned flesh is packed into cans with water, sealed, and retorted under pressure to sterilise the contents.

Nutrition (per 100g)

Energy 128kcal

Protein 23.6g

Carbs 0g

Fat 3g

Fibre 0g Sugar 0g

Mass Distribution

1 can is about 172 g — roughly 220 kcal of this.

What it costs the planet (per kilo)

Carbon ≈7.71kg

Freshwater ≈5021.85L

Land ≈5.71m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from

Albacore Tuna, flesh

In the kitchen

Used as

pantry protein staple

Goes well with

mayonnaise celery lemon pasta capers onion

Classic dishes

Tuna Salad
Pasta al Tonno
Tuna Melt
Niçoise Salad

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Your household's take

One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.

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