Joly

Joly looks like a simple tuna tin, and in use it mostly is one: drained, flaked tuna in oil for sandwiches, salads, or a quick topping. By our assessment, the good part is the practical texture, which sits between dry and oily enough to be easy to mix into other food. The limit is that this kind of flaked tuna rarely has much personality on its own; it is made to disappear into a recipe. In practice that makes it very workable but not especially memorable. It sits in the broad middle of canned tuna, closer to everyday kitchen filler than to a named specialty. The catalogue’s 611116, 200046 and 4 belong to the label, not the contents.