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|Price:||$43.03 ($0.60 / oz) & FREE Shipping. Details|
Cento was founded in Philadelphia in 1963, as a distributor of ethnic Italian food specialties servicing the surrounding tri-state area. Passion and experience led management to a deep understanding of the intricacies of food development and ultimately drove Cento to produce a superior Italian food product under its own label in 1982.
We are proud to present our distinctive line of over 100 authentic Italian style products. Each Cento product is produced to our precise specifications and with the finest ingredients available. While preserving the culinary heritage of old world authentic Italian style food products, Cento continues to stay abreast of the food industry's rapid technological advances and has become the premier Italian food distributor, importer, and producer in the United States today.
Cento Tonno is solid pack light tuna packed in olive oil. Wild caught in the Northern Pacific Region of the United States.
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I love tuna in oil, tastes so much better and aromatic than in water. Perfect size for lunch with salad. Read morePublished 28 days ago by Jolanta
I'm always happy with the quality of Cento products and this tuna is no exception...Published 1 month ago by Vincent Colangelo
Perfect fast food when served, oil and all, over greens for lunch. And high in protein.Published 1 month ago by Manya
I have cheap chunk light tuna from Kroger for tuna sandwiches. We eat this directly out of the can. My 5 year old and 2 year old will ask for it as a snack. Read morePublished 3 months ago by Ferbert
Very tasty. It's hard to find tuna in oil at the grocery store. Handy one serving size. Easy to open.Published 5 months ago by Brokomaag
I do not eat tuna often now, the sauce is fine, has seasoning but tuna seems a little hard to chew, dense, like its cooked- maybe normal.Published 5 months ago by sams
I bought this thinking it would be a high quality tuna. But it's no better than Starkist. Try another brand for true high quality tuna in oil.Published 6 months ago by Robert Bock