Tuna canned in sunflower oil, drained Calories

Drain it if you want a less oily texture or do not want the extra oil in your meal. Some omega-3 may have moved from the fish into the oil, but draining does not remove all the omega-3 from the tuna.

Transfer opened tuna to a covered, clean container and refrigerate it; use it within 1–2 days. Do not leave it in the opened can or at room temperature for an extended period.

Yes, it is already cooked during canning and is ready to eat once opened. Drain it if you prefer, then add it cold to salads, sandwiches, or pasta, or warm it briefly in a cooked dish.

Yes, you can freeze it in an airtight container, preferably after draining it. Thawed tuna may be drier and more crumbly than before freezing, so it works best in cooked dishes, sandwiches, or mixed salads.

Yes, canned tuna is not automatically off-limits during pregnancy, but tuna contains mercury and recommended portions vary by type. Ask your doctor or dietitian which amount and frequency are appropriate for your pregnancy.

No, draining does not remove all the omega-3 because some remains in the fish. A portion can pass into the packing oil, so the amount retained may be lower if you discard the oil.

Yes, if you like its fishy flavor, you can use a little in a dressing, pasta, or a savory sauce. Use it soon after opening rather than storing leftover oil from the can.

Sunflower-oil tuna is generally richer and softer in texture, while water-packed tuna has a lighter taste. Draining reduces excess oil, but the fish can still feel more tender and rich than water-packed tuna.

Use it in a tuna salad, sandwich, pasta, or a baked potato topping. Since it is already cooked, add it near the end of cooking so it warms through without becoming dry or breaking up too much.