Tuna, canned, lightly spicy, drained Calories

Use it in a tuna melt, pasta, rice bowl, wrap or salad. Its mild heat pairs well with cooling ingredients such as cucumber, avocado or yogurt-based dressing, and you can add it to a dish near the end of cooking.

Keep leftovers in a covered container in the refrigerator and eat them within 1–2 days. Transfer the tuna out of the opened tin rather than storing it in the can, which can affect its taste.

Yes, but freezing may make the tuna drier or more crumbly after thawing. Put it in an airtight freezer-safe container, thaw it in the refrigerator, and use it in a cooked dish such as pasta rather than relying on its original texture in a salad.

No, rinsing is not usually necessary and can wash away some of its seasoning and mild heat. If you want a gentler flavor, drain it well and mix it with lemon, cucumber or a creamy dressing instead.

Mix it with a cooling ingredient such as plain yogurt, mayonnaise or avocado. You can also spread the heat across a larger amount of rice, potato or salad greens rather than adding more tuna.

Yes, but heat it briefly so it does not dry out. Stir it into hot pasta or rice after taking the pan off the heat, or add it near the end of cooking a sauce or casserole.

No. Draining removes much of the packing oil, but the tuna itself still contains some fat. The amount left can vary with the fish and how thoroughly it is drained.

The mercury level depends mainly on the tuna species, not on its mild spice or draining. If the species is not named, you cannot tell the exact level from the product description; vary your seafood choices rather than eating tuna every day.

Yes, canned tuna can be included during pregnancy, but the appropriate amount depends on the species and local seafood guidance because mercury levels vary. Ask your doctor or dietitian for advice suited to your pregnancy.