Oil-packed tuna, drained and rinsed Calories

No, rinsing does not remove mercury. Mercury is present in the fish flesh, not just in the oil or surface liquid, so rinsing oil-packed tuna, drained and rinsed, does not change its mercury content.

Flake it with a fork, then mix it with chopped celery or onion and a dressing such as mayonnaise, yogurt, or lemon and olive oil. Add the mixture to bread, a wrap, or lettuce leaves.

Draining and rinsing remove much of the oil that normally keeps tuna moist. Mix it with a dressing, mashed avocado, or a little olive oil before serving to improve its texture without recooking it.

Not automatically. Draining and rinsing reduce the surface oil, while water-packed tuna starts without packing oil; taste, texture, and sodium can still differ by product. Compare the options that fit the dish you are making.

Keep it refrigerated in a covered food-safe container and use it within 3–4 days. Move leftovers out of the opened can rather than storing them in the can.

Yes, you can freeze it in an airtight container, though thawed tuna may be drier and flakier. Thaw it in the refrigerator and use it in a cooked dish, sandwich filling, or salad soon after thawing.

Yes, it works well in pasta, casseroles, and tuna melts. Stir it in near the end of cooking or use it as a filling, since it is already cooked and prolonged heating can make it dry.

Yes, tuna can be eaten during pregnancy, but mercury levels vary by tuna type. Follow your local pregnancy guidance on fish choices and serving frequency, and ask your clinician if you need advice tailored to you.

You can rinse it again, but the additional effect on sodium is unpredictable and the fish may lose more flavor and become drier. For a less salty meal, balance it with fresh, unsalted ingredients.