In theory, canned tuna is the essence of simplicity, a quick, easy way to get a protein- and-omega-3-fatty-acids hit, all in a handy, on-the-go package.
But then there’s the mercury to worry about. Are you getting poisoned with every flakey bite? And those omega-3s; is all tuna created equal when it comes to fatty acids? And what about the dolphins, turtles and other bycatch – not to mention overfishing of the tuna itself? Are we going to run out of tuna just so that I can make a healthy, easy casserole?
Oy! Suddenly, not so much with the simplicity!
But before you throw your tuna cans in the garbage can, let’s see if we can answer some of those questions.
First off, you should know that there are actually several different species that become canned tuna. If the label reads “white tuna,” it’s albacore. If it reads “light tuna,” it’s typically skipjack, but it might also be tongol, yellowfin (ahi), or bigeye. The upside of albacore is that it tends to have more omega-3 fatty acids, healthy unsaturated fats vital for growth, development, and brain function. They also help prevent heart disease. Unfortunately, albacore also has a higher concentration of mercury. (more…)
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