Because of the steps taken during processing, canned tuna can last in your pantry for months. And, it's perfectly safe to heat canned tuna before eating it, or to eat it straight out of the can. These are just a few of the reasons why canned tuna is so popular.
Yes, canned tuna is a healthful food rich in protein and contains many vitamins and minerals such as B-Complex vitamins, Vitamins A and D as well as iron, selenium and phosphorus. Tuna also contains healthy omega 3 essential fatty acids DHA and EPA.
Yes. Canned light tuna is in the “Best Choices” category and it is fine to eat 2 to 3 servings per week. We recommend that you eat a variety of fish.
Tuna is a saltwater fish related to mackerel. There are around eight different commercial varieties that range in size from the small skipjack tuna to the large bluefin, and it is one of the most widely eaten fish in the world. Tuna can be eaten fresh – either raw or cooked – and canned (which is always pre-cooked).
The tuna is then loaded into metal racks, which are wheeled into large steam pressure-cooking chambers called retorts. Tuna is baked for a prescribed time and temperature, depending upon the size of the fish. This steam baking removes excess oils and prepares the tuna for the easy removal of skin and bones.
But scientists say more tests are needed to confirm that. Cooking does not remove mercury from fish because the metal is bound to the meat. For example, a piece of tuna will have the same amount of mercury whether it is eaten raw as sushi or cooked on the grill.
For tuna varieties, skipjack earns the Best Choice label from the FDA, while yellowfin and albacore receive the Good Choice label. The FDA suggests avoiding bigeye tuna, which has the highest levels of mercury. Before consuming canned tuna, it is best to consult with your doctor if you have any questions or concerns.
Canned tuna is perfectly safe to eat directly out of the can, with no further preparation necessary; however, rinsing the tuna before eating it can remove excess sodium, and in the case of tuna that is packed in oil, rinsing it can remove some of the excess calories.
So if you're looking for an easy meal — no oven, stovetop, or microwave required — you can rest assured that each time you crack open a can of tuna it's been cooked and is ready to eat straight out of the can.
Though these varieties of tuna are not recommended for children, those who are pregnant or breastfeeding can consume up to 1 serving per week. Bigeye tuna, which is often used in sashimi and sushi, is high in mercury and is not recommended for these groups.
Unfortunately, it contains a high amount of salt, so it is best to drain the liquid to remove excess sodium and prevent soggy tuna sandwiches.
If you're counting calories and maximizing omega-3 fatty acids, then tuna in water might make a great choice. On the other hand, if moisture, flavor, and vitamin D levels are your focus, then olive oil-packed tuna might be better. Whatever tuna you choose, it's important not to go overboard for this mild-flavored fish.
All of the vital Omega 3 oils and flavor are retained in Safe Catch tuna and there is no draining after opening. Open the can into a bowl, chop up the steak with a fork and let it reabsorb its natural oils.
Fortunately, this seemingly unfortunate information is actually good news. According to research done by Italy's National Association of Canned Fish and the Experimental Station for the Food Preserving Industry, olive oil drained from canned tuna not only can be eaten but should be.
Light and skipjack varieties, for instance, contain much less mercury on average than albacore tuna.
SAFCOL TUNA
The South Australian Fishermans Co-Operative Limited (S.A.F.C.O.L.)
The bottom line. Overall, salmon offers higher levels of brain-boosting omega-3 fats, and much higher levels of bone-strengthening calcium. While tuna contains less of these, it's still a good source of omega-3 fats and an excellent source of hunger-busting protein.
They recommend that people who are not pregnant eat no more than one to two cans of albacore per week, depending on brand, but that up to three cans per week of most brands of chunk light tuna are fine. Chicken of the Sea, Safe Catch, and Starkist brands showed lower levels of mercury in their tests.