Rio Mare

Rio Mare Solid Light Skipjack Tuna in Olive Oil — 5.6 oz Can (12 Pack) | Italy's No.1 Tuna Brand

High-performance grocery and gourmet food made for confident daily results

$90.66

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Why customers choose Nuvantry Pantry

Rio Mare Solid Light Skipjack Tuna in Olive Oil comes in a 5.6 oz can, offering a pale pink, consistently textured tuna with an unmistakable Italian sensibility. The compact size makes it easy to have a ready-to-enjoy protein on hand for quick meals or recipes. The oil-based packaging helps preserve delicate flavor while delivering a smooth finish that pairs well with simple pantry staples.

What makes Rio Mare stand out

  • Italy's favorite tuna, with an authentic flavor refined over six decades by the country’s #1 tuna brand.
  • Premium solid tuna loins cleaned by hand to deliver balanced firmness and tenderness.
  • Classic recipe since 1965 uses olive oil to enrich aroma and mouthfeel.
  • Sustainably wild-caught, reflecting Rio Mare's Responsible Quality from catch to table.

Texture, craft, and purpose come together in the can. The twice-cleaned tuna loins maintain a satisfying bite, while the olive oil base smooths the finish without overpowering the natural flavor. This approach creates a versatile, everyday dining option that fits into various meals without fuss.

Product details and everyday use

  • 5.6 oz per can; convenient single-serve portion for individual meals
  • Pack of 12 for pantry-ready stocking
  • Olive oil base adds richness and gloss to dishes
  • Approximately 25 g of protein per can to support an active lifestyle

Serving ideas: add Rio Mare to salads for a lift, layer into sandwiches for quick lunches, or fold into simple pasta bowls for a protein-rich bite that’s easy to love. The clean, refined taste is designed to complement a variety of ingredients without overpowering them.

FAQ

Q: How much protein is in each Rio Mare Solid Light Tuna can?

A: Each 5.6-oz can provides about 25 g of protein.

Q: What makes Rio Mare Tuna special?

A: Premium hand-cleaned loins in olive oil, a classic 1965 recipe, and a sustainable wild-caught approach.