I’d stay away from tunafish because you don’t know what kind of meat is really in it.
It wasn’t long ago they found a dead body in one of the tuna ovens or something like that or someone fell into one of the machines at a tuna plant.
It just hasn't been the same since it went dolphin-free.
Years ago we just bought one of each kind on the shelf, including the store brand, and opened them up and taste tested them. For texture (as in identifiable fish muscle structure, firmness, lack of bones, and general absence of gunk), as well as flavor, the store brand won out. When it came on sale, we bought a couple of cases, and every time since.
The event with the guy in the cooker was on the west coast and involved a cannery for one of the major brands. Either the guy was taking a nap or some other misfortune befell him, but I seriously hope he was dead before the heat went on. That would be one heck of a way to go.