Canned tuna has long been a pantry staple for busy families, athletes, and anyone looking for a quick, protein-rich meal. It’s affordable, convenient, and versatile — perfect for salads, sandwiches, or straight out of the can. But while it seems like a healthy choice, there are important facts you should know before making it a regular part of your diet.
One major concern is mercury contamination. Tuna, being a large fish, accumulates mercury over time, and consuming too much can affect brain and heart health. Albacore (white) tuna contains more mercury than light tuna, so experts recommend limiting it to one can per week — especially for pregnant women and children.
Another issue is sodium and additives. Many canned tunas are packed in brine or flavored oils that raise sodium levels and include preservatives. Too much salt can increase blood pressure and heart disease risk. To stay healthy, choose tuna packed in water with no added salt or artificial ingredients.
You should also be aware of BPA, a chemical used in can linings linked to hormonal imbalances and fertility problems. To minimize exposure, pick BPA-free cans or tuna sold in pouches. And when deciding between oil or water-packed tuna, opt for water — it retains more omega-3s and has fewer calories.
Finally, check for sustainability labels like Dolphin Safe or MSC Certified to ensure your tuna is caught responsibly. When eaten in moderation, canned tuna remains a nutritious source of lean protein, omega-3 fatty acids, and essential vitamins and minerals. The key is balance — enjoy 2–3 servings of light tuna per week and make mindful choices. Your health and the planet will both benefit.
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My husband asks for these all the time, but I typically only make them for holidays.