<p>Canned Tuna is one of the most well-liked and often consumed goods in the global fish market. In recent decades, concerns about food safety in these marine items have primarily been related to fish allergens, which rank among the top eight allergies to foods. In this group, parvalbumin allergy is the most common fish allergy. A calcium-binding protein that is stable at high temperatures is parvalbumin. In recent years, identifying fish species and fisheries products has been a rising challenge. Specifically, tuna prices vary depending on the type, which is difficult to determine because it’s marketed either sliced or processed. This study polymerase chain reaction (PCR) was used to discover fish allergy parvalbumin in canned tuna in addition to identifying adulteration of the most common kinds of tuna, including bigeye, skipjack, albacore, yellowfin, and Atlantic bluefin. Canned tuna samples (156) were collected from food markets in both Cairo and Giza governorates during 2022–2023. The PCR assay was used to determine the five most prevalent species of tuna (Yellowfin, Atlantic bluefin, albacore, bigeye, and skipjack). PCR with a specific primer was also utilized to analyze allergens-expressing genes. The findings demonstrate that mislabeling of fish products still occurs and that it is possible to detect the presence of other species. The allergen-encoding gene was found in 23% of the samples using agarose electrophoresis. In complex food matrices, this gene may be used as a dependable approach for additional food-borne allergies. There were concerns regarding the canning process when samples from several brands tested positive and had a comparatively higher DNA output. Meanwhile, the canned tuna group that included tomato sauce had its parvalbumin-encoding gene identified.</p>