You can use regular tuna too, I just prefer the albacore (white tuna) because it's less 'fishy' tasting to me, if you do use regular tuna instead, there will be almost no need to cut it up with the mayo using the pastry blender, since it flakes wonderfuly. Albacore is more solid and--like white chicken meat--is very dry & more difficult to flake, in comparison to its darker siblings.