Canned Tuna | Foodfacts.com

Canned tuna is an easy, convenient protein source, but it’s notorious for mercury contamination. Besides its well-known potential for damage to children’s developing brains, accumulated mercury may impair adults’ immune and reproductive systems and raise heart attack risk.

Foodfacts.com has learned that some experts suggest trying canned salmon or mackerel instead. Purdue University researchers tested 272 cans of fish. They found that mercury levels averaged 45 ppb (parts per billion) in canned salmon and 55 ppb in mackerel, compared with as much as 340 ppb in tuna in oil.

If you love tuna, opt for cans labeled chunk light tuna in water. Although they have less healthy omega-3 fats than salmon and mackerel, they averaged only 54 ppb of mercury.

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Source:  Gloria McVeigh, via Prevention nagazine

Image:  Yummy.ph

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Gluten Free Recipe: Blackened Tuna

Here’s a delightfully delicious and healthy recipe for all members of the family.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Serving Size:
Servings:
1 1/2 Pounds     Tuna, Yellowfin
2 Tablespoons     McCormick Cajun Seasoning
2 Tablespoons     Botticelli 100% Italian Extra Virgin Olive Oil
2 Tablespoons     Salted Butter
Preparation:
Step 1: Generously coat tuna with cajun seasoning. Step 2: Heat oil and butter in a skillet over high heat. Step 3: when oil is nearly smoking add tuna steaks. Cook 3 to 4 mins per side or until blackened. Read more…

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