Blue Harbor Pole and Line Skipjack Tuna in Water, 43 Ounces, 6 Per Case

Blue Harbor Pole and Line Skipjack Tuna in Water delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Salad bars and deli service: Flake directly into salad bar pans, deli salads, or cold pasta dishes for a lean protein option that holds texture under refrigeration.
Sandwich and wrap production: Portion onto sandwich bread, wraps, or hoagie rolls with mayo, lettuce, and tomato for classic deli sandwiches at scale.
Hot entrees and casseroles: Fold into tuna noodle casserole, tuna melts, baked pasta dishes, or hot dips where the water packed tuna absorbs surrounding flavors without adding excess fat.
School and institutional feeding: Meet protein requirements in school lunch programs, hospital cafeterias, and correctional facilities with a shelf stable, easy to prepare protein source.
Catering and event prep: Bulk mix large batches of tuna salad for boxed lunches, buffet platters, or grab and go containers ahead of service.

Who Would Benefit

• Foodservice directors managing school nutrition programs that need shelf stable, cost effective protein
• Restaurant and deli operators running high volume sandwich or salad production
• Catering companies preparing bulk grab and go lunches or buffet protein options
• Healthcare and institutional kitchen managers sourcing lean, low fat protein for restricted diets
• Procurement buyers prioritizing sustainably sourced seafood with traceable catch methods

Product Highlights

• Pole and line caught, targeting individual fish to reduce bycatch and support sustainable harvesting
• Skipjack tuna packed in water for a lean, low fat protein with clean flavor
• 43 ounce institutional size can designed for high volume kitchen use
• Six cans per case for efficient bulk purchasing and reduced reorder frequency
• Shelf stable with long ambient storage life, no refrigeration required before opening
• StarKist Blue Harbor brand, a recognized name in foodservice seafood

Preparation & Use

Drain the can before use to control moisture in finished dishes. For cold applications like tuna salad, drain thoroughly and mix with binders such as mayonnaise, yogurt, or vinaigrette. For hot preparations, add drained tuna late in the cooking process to preserve flake integrity and prevent over drying. One 43 ounce can yields approximately 12 to 14 quarter cup servings of flaked tuna depending on drain time and portioning method. Refrigerate any unused portion in a sealed container and use within two days of opening.

Common Applications

Skipjack tuna in water is one of the most versatile shelf stable proteins in institutional foodservice. It appears regularly in tuna salad sandwiches, tuna melts on English muffins or open face bread, cold pasta salads with vegetables and vinaigrette, tuna noodle casserole with cream sauce and breadcrumb topping, stuffed tomato or pepper halves for cold plate service, and protein topped green salads on salad bars. Its neutral water packed profile also makes it suitable for Mediterranean style preparations with olive oil, lemon, capers, and herbs where the cook controls the fat and seasoning from scratch.