Oil-packed is used in recipes that require a moister texture and robust flavor. If you only have water-packed tuna, there's a simple way to make it more like oil-packed stuff.

To convert water-packed tuna to oil-packed, drain the water, empty the tuna into a bowl, and flake it with a fork. Add a generous splash of extra virgin olive oil and you're done.

The tuna can be used immediately by itself, in salads, and of course, in any recipe that asks for oil-packed tuna. Know that the results may be slightly different.

The tuna can also be stored in a covered container and refrigerated for up to a week. Don't drain it too much or at all before using it, since that will get rid of the olive oil.