One of the healthiest choices is canned tuna packed in extra-virgin olive oil, which is loaded with heart-healthy monounsaturated fats (per the USDA).
Mix drained, canned tuna with a small amount of lite mayonnaise and add shredded vitamin A-rich carrots, chopped celery, sliced black olives and chopped walnuts, which are good sources of healthy fats and protein. Take a fruity twist by mixing halved vitamin C-rich red grapes in with your tuna mixture.
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.
Oil vs Water
Tuna packed in water will contain fewer calories and less fat but also allows for the loss of omega 3 fatty acids to occur. Water-packed also dilutes the natural juices and flavors contained within the fish and can lead to a more rounded and less refined taste.
Instead of using mayo in tuna salad you can use greek yogurt or regular yogurt. Yogurt mimics the texture of mayo with less fat and more protein.
Tuna is a healthy food. But when folks make tuna salad, they tend to go overboard on the mayo adding tons of extra calories and fat. One cup of mayo has a whopping 1440 calories, 160 grams fat, and 24 grams saturated fat. It'll also tack on almost 50 percent of your daily recommended amount of sodium.
Draining the liquid removes excess sodium, which is beneficial for salt-conscious eaters. And, perhaps even more important for tuna salad sandwich fans, removing that briny water will lower the chances of a soggy sandwich saga on your plate.
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.
However, other sources say that you would need to eat at least three cans of tuna a day for 6 months to risk mercury toxicity. The United States Food and Drug Administration recommends keeping the consumption of albacore (white) tuna to under 4 ounces per week and skipjack (light) tuna to under 12 ounces per week.
Canned foods in particular usually contain high levels of sodium. One way to reduce your salt intake with canned food, like tuna for example, is washing. Studies show that rinsing reduces the amount of sodium in canned tuna by 80%.
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. You may wish to try other affordable fish in the “Best Choices” category such as canned salmon or sardines, frozen fish, or fresh fish that are at a reduced price. 3.
If it's just the tuna meat you're after and you plan to dump the liquid out anyway, water-packed may be a better option. But if you are looking for canned tuna that is a bit softer and more flavorful, one packed in oil like olive oil may be a better bet.
Tuna in olive oil is rich in noble proteins. These proteins provides the amino acids we need for tissue replacement. Tuna is therefore very popular among athletes and among people keen on augmenting their muscle mass.
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.
Canned light tuna is the better, lower-mercury choice, according to the FDA and EPA. Canned white and yellowfin tuna are higher in mercury, but still okay to eat.
Abstract. The sodium content of water-rinsed canned green beans, tuna, and cottage cheese was analyzed. A 3-minute rinse of tuna and cottage cheese resulted in sodium reductions of 80% and 63%, respectively, with no significant effect on iron content.
Tuna Salad + Egg = Love
It's high-protein, flavorful, and so easy to whip up. Per serving, this healthy lunch is 14g protein, 2g carbs, and around 160 calories. A low-carb dream lunch, that's what it is!
Tuna is significantly lower in cholesterol
Surprisingly, lean chicken breast is somewhat high in cholesterol. It has more than twice as much per serving as any water-packed variety of Chicken of the Sea tuna: Boneless skinless chicken breast, cooked: 131 mg cholesterol.