Tuna (Canned, in Oil, Drained) Calories

No, draining is optional. Drain it if you want a less oily taste or a firmer texture; otherwise, the oil can add flavor to a salad dressing, pasta, or sandwich filling.

Neither is universally better: tuna in oil tends to taste richer and feel softer, while tuna in water has a less oily taste. Choose based on the dish, or drain oil-packed tuna if you prefer it lighter.

Transfer it to an airtight container, refrigerate it promptly, and use it within 3–4 days. Don’t store leftovers in the opened can; discard them if they develop an unusual smell, color, or appearance.

No, rinsing isn’t necessary. Drain the oil if you want, but washing the tuna can dilute its flavor and make it break apart; use it straight from the can instead.

Yes, you can freeze it in a freezer-safe, airtight container, though thawed tuna may be drier or more crumbly. Thaw it in the refrigerator and don’t refreeze it after thawing.

Yes, the oil takes on some of the tuna’s flavor and can be used in a dressing or stirred into pasta. Add a little at a time, since using all of it can make a dish quite oily.

Yes, tuna can be eaten during pregnancy, but its mercury content varies by type. Follow your healthcare professional’s advice on suitable amounts, and include a variety of lower-mercury fish rather than relying on tuna alone.

It’s better to rotate tuna with other fish and protein foods instead of eating it every day. Tuna can contain mercury, and varying your choices helps avoid relying too heavily on one fish.

Drain the tuna, flake it with a fork, and mix it with chopped vegetables or beans. Add dressing gradually, since the tuna may already taste rich; serve it over greens or in a sandwich.