Olive oil and fish are two products with a great tradition in Portugal and high importance in the Mediterranean Diet. The beneficial properties of these foods for health, associated with their sensory characteristics, make them highly appreciated by consumers. With the present work, the effect of using extra virgin olive oils (AVE) with different intensities of fruitiness (ripe fruity, light green fruity and intense green fruity) as a filling liquid in canned tuna was studied in comparison with other liquids that are commonly used (refined olive oil and sunflower oil) in terms of physicochemical and sensory characteristics.