No there isn't a canned tuna that i know of that is raw. But this tuna from Tunisia my wifes country is great. The flavor is bold.

Desertcart Logo

Q: What’s the difference between this tuna vs the solid tuna in virgin olive oil - canned tuna fish in cold pressed tunisian olive oil from el manar?

This deserves an answer. I ordered both to test them myself a couple months ago. I'm not talking putting on a labcoat and smearing this stuff on a slide for the microscope. There were no petrie dishes and culturing involved here. So take this from a consumer. I determined the difference the only way I could: I ate it. The family ate it. From what we could determine, the premium has a flakier texture, softer, and perhaps slightly more flavorful. The oil possibly appeared thicker. Take careful note of my adverbs in my descriptions. So what was the difference? As sort of a test, we felt the premium was good - but perhaps not so much that it was all that immediately noticeable. We felt the price was very reasonable and that the purchase was a "good buy." The premium tasted like a better tuna. One consumer to the other. Your mileage may vary.

Q: What kind of tuna this is? Maybe the seller can answer this question

Red Tuna from between the “Cap-Bon” in Tunisia and Cecilia Italy. Probably the testiest. Tunisians would pay about 3-4 times for it than imported ones. La Matanza is the way it is fished. A technique that you find it frequently represented in Roman and Carthagenian (Carthage is old Tunisia) mozaics.