CloseI can think of so many reasons to adore the humble canned tuna fish: It’s affordable. It’s high in omega-3 fats (psst… those are the ones that are good for your heart, your mood and your skin). I love that I can store it in my cupboard until just when I need it. And it’s such a versatile ingredient. Plus, canned albacore tuna haslow levels of mercuryand is asustainable choiceif it’s labeled as troll- or pole-caught, from the U.S. or British Columbia. Another healthy choice is chunk light tuna, which comes from the smaller skipjack or yellowfin, and has less mercury than canned white albacore tuna.Is Canned Tuna Healthy? Plus, How Often Can You Eat It?Classic mayo-based tuna salad has a place in my heart. But when I think of drenching the poor canned fish in so much heavy mayonnaise you need an ice cream scoop just to ladle it onto your sandwich, I feel like there needs to be an intervention.Step away from the mayo, folks! Adding just a few fresh and nutritious ingredients can help elevate a simple can of tuna from pantry staple to an elegant, satisfying meal. Dress up your canned tuna in these healthy recipes.01of 051. Tuna Cakes: Add Eggs, Herbs & BreadcrumbsAntonis AchilleosDried herbs, white beans and canned tuna come together in these easy tuna cakes served over greens. A lemony dressing ties this quick dinner together.View Recipe02of 052. One-Pot Pasta: Add Pasta, Olives & LemonJoy HowardUse the one-pot pasta cooking method to make this tuna pasta recipe that calls for just 5 ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs.View Recipe03of 053. Tuna Melt: Add Greek Yogurt, Veggies, Cheese & BreadJoy HowardThis variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo’s place in the salad—along with crunchy celery, roasted red bell peppers and scallions—for a satisfying lunch with less saturated fat.View Recipe04of 054. Niçoise Salad: Add Potatoes, Hard-Boiled Eggs, Green Beans & DressingThis colorful platter salad with origins in the south of France makes a well-balanced and satisfying hot-weather meal. Coating the potatoes in dressing while they are still hot helps them absorb the flavors.View Recipe05of 055. Tuna Salad Spread: Add Avocado, Greek Yogurt, Herbs & SpicesThis healthy twist on tuna salad uses avocado and Greek yogurt in place of mayonnaise. Serve it on cucumber slices, butter lettuce leaves or whole-grain crackers.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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I can think of so many reasons to adore the humble canned tuna fish: It’s affordable. It’s high in omega-3 fats (psst… those are the ones that are good for your heart, your mood and your skin). I love that I can store it in my cupboard until just when I need it. And it’s such a versatile ingredient. Plus, canned albacore tuna haslow levels of mercuryand is asustainable choiceif it’s labeled as troll- or pole-caught, from the U.S. or British Columbia. Another healthy choice is chunk light tuna, which comes from the smaller skipjack or yellowfin, and has less mercury than canned white albacore tuna.Is Canned Tuna Healthy? Plus, How Often Can You Eat It?Classic mayo-based tuna salad has a place in my heart. But when I think of drenching the poor canned fish in so much heavy mayonnaise you need an ice cream scoop just to ladle it onto your sandwich, I feel like there needs to be an intervention.Step away from the mayo, folks! Adding just a few fresh and nutritious ingredients can help elevate a simple can of tuna from pantry staple to an elegant, satisfying meal. Dress up your canned tuna in these healthy recipes.01of 051. Tuna Cakes: Add Eggs, Herbs & BreadcrumbsAntonis AchilleosDried herbs, white beans and canned tuna come together in these easy tuna cakes served over greens. A lemony dressing ties this quick dinner together.View Recipe02of 052. One-Pot Pasta: Add Pasta, Olives & LemonJoy HowardUse the one-pot pasta cooking method to make this tuna pasta recipe that calls for just 5 ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs.View Recipe03of 053. Tuna Melt: Add Greek Yogurt, Veggies, Cheese & BreadJoy HowardThis variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo’s place in the salad—along with crunchy celery, roasted red bell peppers and scallions—for a satisfying lunch with less saturated fat.View Recipe04of 054. Niçoise Salad: Add Potatoes, Hard-Boiled Eggs, Green Beans & DressingThis colorful platter salad with origins in the south of France makes a well-balanced and satisfying hot-weather meal. Coating the potatoes in dressing while they are still hot helps them absorb the flavors.View Recipe05of 055. Tuna Salad Spread: Add Avocado, Greek Yogurt, Herbs & SpicesThis healthy twist on tuna salad uses avocado and Greek yogurt in place of mayonnaise. Serve it on cucumber slices, butter lettuce leaves or whole-grain crackers.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
I can think of so many reasons to adore the humble canned tuna fish: It’s affordable. It’s high in omega-3 fats (psst… those are the ones that are good for your heart, your mood and your skin). I love that I can store it in my cupboard until just when I need it. And it’s such a versatile ingredient. Plus, canned albacore tuna haslow levels of mercuryand is asustainable choiceif it’s labeled as troll- or pole-caught, from the U.S. or British Columbia. Another healthy choice is chunk light tuna, which comes from the smaller skipjack or yellowfin, and has less mercury than canned white albacore tuna.Is Canned Tuna Healthy? Plus, How Often Can You Eat It?Classic mayo-based tuna salad has a place in my heart. But when I think of drenching the poor canned fish in so much heavy mayonnaise you need an ice cream scoop just to ladle it onto your sandwich, I feel like there needs to be an intervention.Step away from the mayo, folks! Adding just a few fresh and nutritious ingredients can help elevate a simple can of tuna from pantry staple to an elegant, satisfying meal. Dress up your canned tuna in these healthy recipes.
I can think of so many reasons to adore the humble canned tuna fish: It’s affordable. It’s high in omega-3 fats (psst… those are the ones that are good for your heart, your mood and your skin). I love that I can store it in my cupboard until just when I need it. And it’s such a versatile ingredient. Plus, canned albacore tuna haslow levels of mercuryand is asustainable choiceif it’s labeled as troll- or pole-caught, from the U.S. or British Columbia. Another healthy choice is chunk light tuna, which comes from the smaller skipjack or yellowfin, and has less mercury than canned white albacore tuna.
Is Canned Tuna Healthy? Plus, How Often Can You Eat It?
Classic mayo-based tuna salad has a place in my heart. But when I think of drenching the poor canned fish in so much heavy mayonnaise you need an ice cream scoop just to ladle it onto your sandwich, I feel like there needs to be an intervention.
Step away from the mayo, folks! Adding just a few fresh and nutritious ingredients can help elevate a simple can of tuna from pantry staple to an elegant, satisfying meal. Dress up your canned tuna in these healthy recipes.
01of 051. Tuna Cakes: Add Eggs, Herbs & BreadcrumbsAntonis AchilleosDried herbs, white beans and canned tuna come together in these easy tuna cakes served over greens. A lemony dressing ties this quick dinner together.View Recipe02of 052. One-Pot Pasta: Add Pasta, Olives & LemonJoy HowardUse the one-pot pasta cooking method to make this tuna pasta recipe that calls for just 5 ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs.View Recipe03of 053. Tuna Melt: Add Greek Yogurt, Veggies, Cheese & BreadJoy HowardThis variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo’s place in the salad—along with crunchy celery, roasted red bell peppers and scallions—for a satisfying lunch with less saturated fat.View Recipe04of 054. Niçoise Salad: Add Potatoes, Hard-Boiled Eggs, Green Beans & DressingThis colorful platter salad with origins in the south of France makes a well-balanced and satisfying hot-weather meal. Coating the potatoes in dressing while they are still hot helps them absorb the flavors.View Recipe05of 055. Tuna Salad Spread: Add Avocado, Greek Yogurt, Herbs & SpicesThis healthy twist on tuna salad uses avocado and Greek yogurt in place of mayonnaise. Serve it on cucumber slices, butter lettuce leaves or whole-grain crackers.View Recipe
01of 051. Tuna Cakes: Add Eggs, Herbs & BreadcrumbsAntonis AchilleosDried herbs, white beans and canned tuna come together in these easy tuna cakes served over greens. A lemony dressing ties this quick dinner together.View Recipe
01of 05
1. Tuna Cakes: Add Eggs, Herbs & Breadcrumbs
Antonis Achilleos
Dried herbs, white beans and canned tuna come together in these easy tuna cakes served over greens. A lemony dressing ties this quick dinner together.
View Recipe
02of 052. One-Pot Pasta: Add Pasta, Olives & LemonJoy HowardUse the one-pot pasta cooking method to make this tuna pasta recipe that calls for just 5 ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs.View Recipe
02of 05
2. One-Pot Pasta: Add Pasta, Olives & Lemon
Joy Howard
Use the one-pot pasta cooking method to make this tuna pasta recipe that calls for just 5 ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs.
03of 053. Tuna Melt: Add Greek Yogurt, Veggies, Cheese & BreadJoy HowardThis variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo’s place in the salad—along with crunchy celery, roasted red bell peppers and scallions—for a satisfying lunch with less saturated fat.View Recipe
03of 05
3. Tuna Melt: Add Greek Yogurt, Veggies, Cheese & Bread
This variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo’s place in the salad—along with crunchy celery, roasted red bell peppers and scallions—for a satisfying lunch with less saturated fat.
04of 054. Niçoise Salad: Add Potatoes, Hard-Boiled Eggs, Green Beans & DressingThis colorful platter salad with origins in the south of France makes a well-balanced and satisfying hot-weather meal. Coating the potatoes in dressing while they are still hot helps them absorb the flavors.View Recipe
04of 05
4. Niçoise Salad: Add Potatoes, Hard-Boiled Eggs, Green Beans & Dressing
This colorful platter salad with origins in the south of France makes a well-balanced and satisfying hot-weather meal. Coating the potatoes in dressing while they are still hot helps them absorb the flavors.
05of 055. Tuna Salad Spread: Add Avocado, Greek Yogurt, Herbs & SpicesThis healthy twist on tuna salad uses avocado and Greek yogurt in place of mayonnaise. Serve it on cucumber slices, butter lettuce leaves or whole-grain crackers.View Recipe
05of 05
5. Tuna Salad Spread: Add Avocado, Greek Yogurt, Herbs & Spices
This healthy twist on tuna salad uses avocado and Greek yogurt in place of mayonnaise. Serve it on cucumber slices, butter lettuce leaves or whole-grain crackers.
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Thanks for your feedback!
Tell us why!OtherSubmit
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