There are several kinds:
Thon albacore is the one you are most likely to see in tins or cans (boites), which is the same as thon jaune, thon blanc or thon blanc germon.
Thon à nageoire jaune: yellowfin tuna
Thon Listao: skipjack tuna
Thon rouge: Atlantic bluefin tuna with its steak-like deep red flesh is the most prized tuna; the ventrèche (or parpelette) the fatty centre of the belly is one of the tastiest bits.
Filets de thon: fresh tuna or the best kind of preserved tuna (usually sold in glass jars)
Miettes de thon is tinned tuna in small bits or ‘crumbs’
Image by sodai gomi