Canned and pouched tuna products may be present in different liquid media such as brine, different types of oil and sauces in the markets. Limited reported information about the pouched tuna products and the differences between them in different liquid media available in Turkish markets. pH values of CW and PW were lower than the others. TBA values of all groups were found to be below the limits for development of an objectionable odor/taste. Omega 6/omega3 ratio was determined very high in CS and PS. On the other hand, higher content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found in CW and PW when compared with others (CO, CS, PO, PS). Heavy metal contents of tuna products, they were found to be safe according to limits for arsenic, mercury, lead and cadmium levels. L* values of all canned tunas (CO, CS, CW) were significantly higher than the pouched tunas (PO, PS, PW). b* values of both CW and PW were lower than the other groups. CW got the significantly lowest overall quality, color and taste scores when compared with the others. As a matter of fact, pouched tuna products especially PW were recommended for health purposes.