I’ve always been a fan of water packed. I did a Google search on the subject:
When deciding between oil-packed and water-packed tuna, oil-packed is widely considered better tasting. However, the ideal choice depends on your recipe, as each serves a different culinary purpose.
Oil-Packed TunaFlavor & Texture: Has a richer, more savory flavor because the oil infuses into the fish. The texture is softer, moister, and less likely to dry out.Best Used For: Eating straight out of the can, in tossed salads (like a Niçoise), or in pasta dishes where you want the oil to act as a flavorful sauce base.Look for: High-quality Tuna in Olive Oil (rather than soybean oil) for the best heart-healthy fats and taste.
Water-Packed TunaFlavor & Texture: Features a cleaner, milder "tuna" flavor because the fish isn't masking behind added fats. The flakes are firmer and drier.Best Used For: Classic American tuna salads, casseroles, or any recipe where you want to add your own fats (like heavy mayonnaise) and need a "blank canvas" so seasonings shine through.Tip: If you are calorie-watching or want to control the fat and sodium content, water-packed tuna is the better lean choice.