Tuna Calories

Canned light tuna, often made from skipjack, generally has less mercury than albacore or bigeye tuna. Species and labeling vary, so check the can’s description and follow mercury guidance, especially for children and people who are pregnant.

Yes, tuna can be eaten during pregnancy, but the safe amount depends on the species and local mercury guidance. Ask your clinician how often to eat the specific tuna available to you.

Drain canned tuna if you want a drier texture or less of the packing liquid in your dish. You do not have to drain it for safety; oil-packed tuna’s oil can also add flavor to pasta or salad.

Transfer leftover canned tuna to a covered container, refrigerate it promptly, and use it within a few days. Do not leave it at room temperature or store leftovers in the opened can, where the tuna may develop a metallic taste.

Yes, tuna is served raw in dishes such as sushi and poke, but only use tuna sold and handled for raw consumption. Freezing can reduce parasite risk, but it does not eliminate all food-safety risks or make mishandled fish safe.

Cook tuna steak briefly over high heat and avoid leaving it on the heat after it reaches your preferred doneness. Tuna is lean, so prolonged cooking can make it dry; use a food thermometer if you need to verify safe cooking.

Yes, fresh tuna can be frozen if wrapped tightly to limit air exposure. Thaw it in the refrigerator rather than on the counter, and cook thawed tuna promptly instead of refreezing it raw.

Albacore is a larger tuna with paler, milder flesh, while skipjack is smaller and often used in canned light tuna. Albacore generally contains more mercury, so the distinction matters when choosing tuna to eat often.

No, do not rinse raw tuna under the tap; splashing can spread bacteria around the kitchen. Pat it dry with a clean paper towel and wash your hands and utensils after handling it.