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It's easy to think that all steaks need the same cooking and resting treatment, whether they're beef or tuna. But there are a couple of key factors to consider.

We tasted eight canned tuna brands, including albacore, skipjack, and yellowfin varieties. Here are the three best options for tuna melts, tuna salads, and tuna casserole.

We met the man who knows every tuna fillet personally: StarKist’s food technologist took us behind the scenes and revealed the secrets that separate regular tuna from 100% premium quality.

Most light canned tuna is made from skipjack or other small tuna species, for example, Van Eck says. By comparison, many tuna fillets are made from yellowfin, and much tuna sashimi from bigeye.

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But the texture is more tender than most canned tuna, and not as dry. The fillets are meaty, dense, and a little juicy, breaking apart into large flakey chunks that would be lovely over salad.

Salmon and tuna are both nutrient-dense sources of protein. Which fish is healthier? Dietitians discuss the nutrition content and benefits of salmon versus tuna.