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 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%.
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.
Why do we say "Do Not Drain"? Safe Catch's artisanal single-cook process retains 100% of the tuna's vital oils—like heart-healthy Omega 3s. When you open a can of Safe Catch you will find a solid tuna steak with naturally occurring fish oils and juices that are full of nutrients. Pour into a bowl, mix it up and enjoy!
Tuna salad, casserole, etc should be made with drained water packed tuna. Some tuna is oil packed. The good stuff is packed in olive oil. You don't need to drain this tuna, though you don't need to add all of the oil to your dish either.
Can you eat canned tuna raw? Yes. All canned tuna is fully cooked.
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). Keep in mind, though, that this option may be pricier than canned tuna packed in other oils or water.
Canned salmon, tuna, sardines, kippered herring, and other types of fish are pretty much on a par with fresh fish. They give you as much heart-healthy omega-3 fatty acids as fresh fish, and sometimes more. These essential oils help prevent potentially deadly heart rhythms.
“These constituents are mineral elements, richly supplied by the sea water in which the fish or shellfish live. These crystals can easily be mistaken for glass or plastic, although they more closely resemble crystals of salt.”
“Any type of can — whether it's a pop can or a can of vegetables — could have been sitting out somewhere, and it could have become contaminated with any number of germs,” said Stan Walls, administrator of the Raleigh County Health Department. “It's just a good idea to wash them off with hot water before opening them.”
"It's important to wash the grime and bacteria that cans can collect before you drink out of a soda or open a canned good and expose the food to the bacteria on the outside of the can," Hoff detailed. And Hoff is absolutely correct in washing her soda cans.
Canned light tuna is low in mercury and is considered one of the best choices for individuals that need to limit their exposure to mercury. People who are pregnant or breastfeeding can consume 2–3 servings of canned light tuna per week and children can consume 2 servings per week.
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.
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.
Canned tuna is the only seafood in some people's diets. So that's why mercury contamination is such a concern in this particular fish. Mercury is a known neurotoxin. Too much of it is harmful to children, whose bodies and brains are still growing.
Although canned tuna is the primary source of human exposure to methylmercury, its role as an estrogen activating metalloestrogen has been overlooked in the etiology and incidence of breast cancer.
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: if you are trying for a baby or are pregnant, you should have no more than 4 cans of tuna a week or no more than 2 tuna steaks a week. This is because tuna contains higher levels of mercury than other fish. If you are breastfeeding, there is no limit on how much tuna you can eat.
The FDA and EPA recommend no more than about 2 cans per week of chunk light tuna, or 1 of the albacore. (The larger and longer-lived the predator, the more mercury it accumulates.) There is no safe or easy way to reduce the effects of the mercury in your system.