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Yellowfin Tuna Fillets in Olive Oil - 6.7 oz
Tonnino
$8.99
$7.49
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- Buy 2 - 2 and get 2% off
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Tonnino
Yellowfin Tuna Fillets in Olive Oil - 6.7 oz
Every fillet in this jar left the boat whole and comes out of the jar whole — that's the part most canned tuna can't do. Tonnino hand-packs each 6.7 oz jar at its own facility in Barranca, Puntarenas, Costa Rica, so the fish is cut, packed, and sealed under one roof instead of passing through a broker's supply chain. The result is a defined, intact fillet that holds its shape on a plate rather than the shredded flake you get from a mass-line can — and it's traceable batch-by-batch back to the vessel that caught it.
- Plates like a restaurant starter straight from the jar — crudo, salad Niçoise, or a simple plate with olive oil and lemon, no shredding or flaking required
- Hand-packed, 100% wild-caught yellowfin fillets from a single Costa Rica facility, traceable to catch vessel at tonnino.com/trace
- Kosher and Non-GMO Project Verified, gluten-free, and independently recognized with a 2020 International Taste Institute Superior Taste Award in Brussels
Tonnino packs whole, wild-caught yellowfin fillets, not loose flake -- you can see the difference the moment you open the jar. The fillet holds together in the oil, arranges cleanly on a plate, and doesn't fall apart under a fork the way pre-flaked tuna does.
Each 6.7 oz jar contains hand-cut yellowfin tuna fillets packed in olive oil, water, and sea salt -- no broth fillers, no vegetable oil blends, and nothing added to bulk out the fish. Production runs entirely at Tonnino's own facility in Barranca, Puntarenas, Costa Rica, which is what lets the brand publish a trace-to-vessel lookup at tonnino.com/trace for batch-level accountability most shelf-stable seafood can't offer.
Yellowfin is naturally lower in mercury than larger, longer-lived tuna species like bigeye, one reason it falls into the "low mercury" category for people who eat tuna regularly and watch their mercury intake. It's also a lean, high-protein pantry staple that needs zero prep -- open the jar, drain or keep the oil, and build a plate. With no carbs, sugar, or grain-based fillers in the ingredient list, this jar fits naturally into keto, paleo, and carnivore-style eating.
Use it the way a chef would treat a good tinned fish: fanned over greens with white beans and shaved fennel, folded into a simple pasta aglio e olio, or served straight on crusty bread with a squeeze of lemon. Because the fillets stay whole, they hold up to being served as the centerpiece of the plate rather than disappearing into a mix.
Shelf-stable and gluten-free, this canned tuna in olive oil is also certified kosher and Non-GMO Project Verified. Store unopened at room temperature in the pantry; refrigerate after opening and use within a few days.
Ingredients: Yellowfin Tuna, Olive Oil, Water, and Sea Salt.
Common Questions
How does this compare nutritionally to a standard can of flaked tuna?
A 2 oz drained serving of this yellowfin fillet in olive oil runs roughly 110-120 calories, 15-16 grams of protein, and 4-5 grams of fat, with zero carbohydrates. That protein number is comparable to typical canned light tuna in water, but the fat here comes from added olive oil rather than the fish's own oil or a vegetable oil blend, which changes the fat profile toward monounsaturated fat instead of the polyunsaturated blend found in soybean-oil-packed tuna. The bigger practical difference is texture and format: this is a whole hand-cut fillet rather than reconstituted flake, so you're getting one solid piece of muscle tissue rather than compressed shreds, which matters if you're portioning for a recipe by weight rather than by can count.
What makes yellowfin lower in mercury than other tuna, and how much lower are we talking?
Mercury accumulates in tuna through the food chain as methylmercury binds to muscle protein over the fish's lifespan, so larger, longer-lived species that eat more prey end up with higher body burdens. FDA sampling data puts average mercury in yellowfin at about 0.354 ppm, compared to roughly 0.639 ppm in bigeye tuna, meaning bigeye runs close to double the mercury of yellowfin on average. Albacore lands close to yellowfin at around 0.358 ppm, but albacore is often marketed as a premium white tuna at a size and age that pushes some individual fish higher, so yellowfin gives you a more consistent lower-mercury profile across batches. This makes it a reasonable species to eat multiple times a week rather than limiting to once.
Does this fit keto, paleo, or carnivore eating?
Yes to all three, with essentially no adaptation needed. The ingredient list is just yellowfin tuna, olive oil, water, and sea salt, so there's no added sugar, starch, or seed oil filler to screen out. At roughly 15-16 grams of protein and 4-5 grams of fat per 2 oz serving with zero carbs, it slots cleanly into keto macros without needing to track anything beyond the jar's nutrition panel, and paleo and carnivore protocols generally have no issue with olive oil as the packing medium since it's a whole, minimally processed fat rather than a refined vegetable oil.
What dishes work well with whole tuna fillets instead of flaked tuna?
Because the fillet holds together instead of falling apart, it works best in dishes where you want visible pieces of fish rather than a fully mixed filling. Fanning it over a niçoise-style salad with white beans, shaved fennel, and olives lets the fillet stay intact as the centerpiece rather than disappearing. It also works folded gently into pasta aglio e olio at the very end of cooking off the heat, since reheating it in the pan would break down the texture that makes this format worth using. For a no-cook option, serving it straight on crusty bread with a squeeze of lemon and the packing oil drizzled back over the top shows off the fillet the way a chef would plate a good tinned fish rather than a sandwich spread.
How can I verify the sourcing and certification claims on this jar?
Tonnino publishes a trace-to-vessel lookup at tonnino.com/trace, where you can enter the batch code printed on the jar to see catch-level information tied to that specific production run, which is a level of transparency most shelf-stable seafood brands don't offer. The jar carries kosher certification and Non-GMO Project Verified status, both of which are third-party audited programs you can confirm independently through the certifying organizations' public databases using the certification marks on the label. It also carries a dolphin-safe designation on the packaging, indicating the tuna was caught using methods intended to avoid dolphin bycatch, though the brand does not name a specific certifying body for that claim.
Why does this cost more than a standard can of tuna, and is the difference just the jar?
The price difference reflects the format, not the packaging. Standard canned tuna is typically made from smaller pieces or trim that get flaked and compressed into the can, while this product uses whole, hand-cut yellowfin fillets that are packed intact, which requires more careful handling during production and yields fewer pieces per fish. You're also paying for olive oil as the packing medium instead of water or a cheaper vegetable oil blend, and for the traceability infrastructure the company maintains to support the batch-level lookup. If you only need tuna for a mixed dish like a casserole or dip where texture doesn't matter, a standard flaked can will do the job for less; this fillet format earns its price when the fish is the visible centerpiece of the plate.
Each 6.7 oz jar contains hand-cut yellowfin tuna fillets packed in olive oil, water, and sea salt -- no broth fillers, no vegetable oil blends, and nothing added to bulk out the fish. Production runs entirely at Tonnino's own facility in Barranca, Puntarenas, Costa Rica, which is what lets the brand publish a trace-to-vessel lookup at tonnino.com/trace for batch-level accountability most shelf-stable seafood can't offer.
Yellowfin is naturally lower in mercury than larger, longer-lived tuna species like bigeye, one reason it falls into the "low mercury" category for people who eat tuna regularly and watch their mercury intake. It's also a lean, high-protein pantry staple that needs zero prep -- open the jar, drain or keep the oil, and build a plate. With no carbs, sugar, or grain-based fillers in the ingredient list, this jar fits naturally into keto, paleo, and carnivore-style eating.
Use it the way a chef would treat a good tinned fish: fanned over greens with white beans and shaved fennel, folded into a simple pasta aglio e olio, or served straight on crusty bread with a squeeze of lemon. Because the fillets stay whole, they hold up to being served as the centerpiece of the plate rather than disappearing into a mix.
Shelf-stable and gluten-free, this canned tuna in olive oil is also certified kosher and Non-GMO Project Verified. Store unopened at room temperature in the pantry; refrigerate after opening and use within a few days.
Ingredients: Yellowfin Tuna, Olive Oil, Water, and Sea Salt.
Common Questions
How does this compare nutritionally to a standard can of flaked tuna?
A 2 oz drained serving of this yellowfin fillet in olive oil runs roughly 110-120 calories, 15-16 grams of protein, and 4-5 grams of fat, with zero carbohydrates. That protein number is comparable to typical canned light tuna in water, but the fat here comes from added olive oil rather than the fish's own oil or a vegetable oil blend, which changes the fat profile toward monounsaturated fat instead of the polyunsaturated blend found in soybean-oil-packed tuna. The bigger practical difference is texture and format: this is a whole hand-cut fillet rather than reconstituted flake, so you're getting one solid piece of muscle tissue rather than compressed shreds, which matters if you're portioning for a recipe by weight rather than by can count.
What makes yellowfin lower in mercury than other tuna, and how much lower are we talking?
Mercury accumulates in tuna through the food chain as methylmercury binds to muscle protein over the fish's lifespan, so larger, longer-lived species that eat more prey end up with higher body burdens. FDA sampling data puts average mercury in yellowfin at about 0.354 ppm, compared to roughly 0.639 ppm in bigeye tuna, meaning bigeye runs close to double the mercury of yellowfin on average. Albacore lands close to yellowfin at around 0.358 ppm, but albacore is often marketed as a premium white tuna at a size and age that pushes some individual fish higher, so yellowfin gives you a more consistent lower-mercury profile across batches. This makes it a reasonable species to eat multiple times a week rather than limiting to once.
Does this fit keto, paleo, or carnivore eating?
Yes to all three, with essentially no adaptation needed. The ingredient list is just yellowfin tuna, olive oil, water, and sea salt, so there's no added sugar, starch, or seed oil filler to screen out. At roughly 15-16 grams of protein and 4-5 grams of fat per 2 oz serving with zero carbs, it slots cleanly into keto macros without needing to track anything beyond the jar's nutrition panel, and paleo and carnivore protocols generally have no issue with olive oil as the packing medium since it's a whole, minimally processed fat rather than a refined vegetable oil.
What dishes work well with whole tuna fillets instead of flaked tuna?
Because the fillet holds together instead of falling apart, it works best in dishes where you want visible pieces of fish rather than a fully mixed filling. Fanning it over a niçoise-style salad with white beans, shaved fennel, and olives lets the fillet stay intact as the centerpiece rather than disappearing. It also works folded gently into pasta aglio e olio at the very end of cooking off the heat, since reheating it in the pan would break down the texture that makes this format worth using. For a no-cook option, serving it straight on crusty bread with a squeeze of lemon and the packing oil drizzled back over the top shows off the fillet the way a chef would plate a good tinned fish rather than a sandwich spread.
How can I verify the sourcing and certification claims on this jar?
Tonnino publishes a trace-to-vessel lookup at tonnino.com/trace, where you can enter the batch code printed on the jar to see catch-level information tied to that specific production run, which is a level of transparency most shelf-stable seafood brands don't offer. The jar carries kosher certification and Non-GMO Project Verified status, both of which are third-party audited programs you can confirm independently through the certifying organizations' public databases using the certification marks on the label. It also carries a dolphin-safe designation on the packaging, indicating the tuna was caught using methods intended to avoid dolphin bycatch, though the brand does not name a specific certifying body for that claim.
Why does this cost more than a standard can of tuna, and is the difference just the jar?
The price difference reflects the format, not the packaging. Standard canned tuna is typically made from smaller pieces or trim that get flaked and compressed into the can, while this product uses whole, hand-cut yellowfin fillets that are packed intact, which requires more careful handling during production and yields fewer pieces per fish. You're also paying for olive oil as the packing medium instead of water or a cheaper vegetable oil blend, and for the traceability infrastructure the company maintains to support the batch-level lookup. If you only need tuna for a mixed dish like a casserole or dip where texture doesn't matter, a standard flaked can will do the job for less; this fillet format earns its price when the fish is the visible centerpiece of the plate.
- __Storage_Location:
- Dry
- __Volume:
- 330
- __Owner:
- TCFarm
- __badge:
- Non-GMO
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