Canned Skipjack Tuna
Katsuwonus pelamisMacronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed in salads, sandwiches, or pasta dishes. Can be eaten straight from the can or heated for added flavor.
Smart Selection & Storage
Choose cans that are not dented or rusted, and check the expiration date for freshness.
Store unopened cans in a cool, dry place. Once opened, transfer to an airtight container and refrigerate.
Myths vs Realities
MythCanned tuna is not as nutritious as fresh tuna.+
MythAll canned tuna is high in mercury.+
MythCanned tuna is only for sandwiches.+
Healthy Recipes
Mediterranean Tuna Quinoa Salad
A refreshing and protein-packed salad featuring canned skipjack tuna, quinoa, and vibrant Mediterranean vegetables, perfect for a light lunch.
- 1 can skipjack tuna, drained
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cucumber, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. In a large bowl, combine the cooked quinoa, cherry tomatoes, red onion, cucumber, and olives.
- 2. Add the drained tuna, olive oil, lemon juice, salt, and pepper, and mix gently until well combined.
- 3. Garnish with fresh parsley and serve chilled or at room temperature.
Tuna-Stuffed Avocado Boats
Delicious avocado halves filled with a zesty tuna salad, making for a nutritious and satisfying meal or snack.
- 1 can skipjack tuna, drained
- 2 ripe avocados, halved and pitted
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, diced
- Salt and pepper to taste
- Paprika for garnish
- 1. In a bowl, mix the drained tuna, Greek yogurt, Dijon mustard, lemon juice, celery, salt, and pepper until well combined.
- 2. Scoop the tuna mixture into the avocado halves, filling them generously.
- 3. Sprinkle with paprika and serve immediately.
Tuna and Sweet Potato Cakes
Crispy and flavorful cakes made with canned skipjack tuna and sweet potatoes, perfect for a healthy dinner option.
- 1 can skipjack tuna, drained
- 1 cup mashed sweet potatoes
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon Dijon mustard
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil for frying
- 1. In a bowl, combine the drained tuna, mashed sweet potatoes, breadcrumbs, egg, Dijon mustard, green onions, salt, and pepper.
- 2. Form the mixture into patties and refrigerate for 30 minutes.
- 3. Heat olive oil in a skillet over medium heat and fry the patties until golden brown on both sides, about 4-5 minutes per side.
Tuna Zucchini Noodles with Pesto
A low-carb and flavorful dish featuring spiralized zucchini noodles topped with a fresh pesto and canned skipjack tuna.
- 1 can skipjack tuna, drained
- 2 medium zucchinis, spiralized
- 1/4 cup basil pesto
- 1 tablespoon olive oil
- 1/4 cup cherry tomatoes, halved
- Salt and pepper to taste
- Parmesan cheese for garnish
- 1. In a skillet, heat olive oil over medium heat and sauté the spiralized zucchini for 2-3 minutes until slightly softened.
- 2. Add the drained tuna and pesto, stirring to combine and heat through.
- 3. Serve topped with cherry tomatoes and grated Parmesan cheese.
Spicy Tuna Lettuce Wraps
Light and spicy tuna wraps using crisp lettuce leaves, perfect for a healthy appetizer or snack.
- 1 can skipjack tuna, drained
- 1 tablespoon sriracha
- 1 tablespoon mayonnaise
- 1/4 cup green onions, chopped
- 1 tablespoon lime juice
- Butter lettuce leaves for wrapping
- Cilantro for garnish
- 1. In a bowl, mix the drained tuna, sriracha, mayonnaise, green onions, and lime juice until well combined.
- 2. Spoon the tuna mixture into butter lettuce leaves.
- 3. Garnish with fresh cilantro and serve immediately.
Tuna and Chickpea Salad
A hearty and nutritious salad combining canned skipjack tuna with chickpeas and fresh vegetables, ideal for a filling lunch.
- 1 can skipjack tuna, drained
- 1 can chickpeas, rinsed and drained
- 1/2 red bell pepper, diced
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. In a large bowl, combine the drained tuna, chickpeas, red bell pepper, and red onion.
- 2. Drizzle with olive oil and red wine vinegar, then season with salt and pepper.
- 3. Toss gently and garnish with fresh parsley before serving.
Tuna and Spinach Stuffed Bell Peppers
Colorful bell peppers filled with a savory tuna and spinach mixture, baked to perfection for a healthy dinner option.
- 1 can skipjack tuna, drained
- 2 cups fresh spinach, chopped
- 2 bell peppers, halved and seeded
- 1/2 cup cooked brown rice
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix the drained tuna, chopped spinach, cooked brown rice, feta cheese, olive oil, salt, and pepper.
- 3. Stuff the bell pepper halves with the tuna mixture and place them in a baking dish. Bake for 25-30 minutes until the peppers are tender.
Tuna and Cabbage Slaw Tacos
Crispy tacos filled with a crunchy cabbage slaw and zesty tuna, making for a fun and healthy meal.
- 1 can skipjack tuna, drained
- 2 cups green cabbage, shredded
- 1/4 cup carrots, shredded
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- Corn tortillas
- Salt and pepper to taste
- 1. In a bowl, combine the drained tuna, shredded cabbage, carrots, cilantro, lime juice, salt, and pepper.
- 2. Warm the corn tortillas in a skillet or microwave.
- 3. Fill each tortilla with the tuna and cabbage mixture and serve immediately.
Tuna and Avocado Sushi Rolls
Healthy sushi rolls made with canned skipjack tuna and creamy avocado, perfect for a light meal or snack.
- 1 can skipjack tuna, drained
- 1 ripe avocado, sliced
- 1 cup sushi rice, cooked
- 4 sheets nori
- Soy sauce for dipping
- Wasabi and pickled ginger for serving
- 1. Lay a sheet of nori on a bamboo sushi mat, and spread a thin layer of cooked sushi rice over it.
- 2. Place slices of tuna and avocado in the center of the rice.
- 3. Roll the sushi tightly using the mat, then slice into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger.
Tuna and Bean Salad with Lemon Vinaigrette
A protein-rich salad combining canned skipjack tuna with mixed beans and a zesty lemon vinaigrette, perfect for a nutritious meal.
- 1 can skipjack tuna, drained
- 1 can mixed beans, rinsed and drained
- 1/2 red onion, diced
- 1/4 cup bell pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Mixed greens for serving
- 1. In a bowl, combine the drained tuna, mixed beans, red onion, and bell pepper.
- 2. In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Drizzle the vinaigrette over the salad and serve on a bed of mixed greens.
Frequently Asked Questions (FAQ)
Is canned skipjack tuna healthy?
Yes, it is a healthy source of protein and omega-3 fatty acids.
How much mercury is in canned skipjack tuna?
Canned skipjack tuna generally has lower mercury levels compared to larger tuna species.
Can I eat canned skipjack tuna every day?
Moderation is key; it's safe for most people to consume a few times a week.
What are the best ways to use canned skipjack tuna?
It can be used in salads, sandwiches, casseroles, or pasta dishes.
Is it safe to eat canned tuna during pregnancy?
Yes, but limit consumption to avoid excessive mercury intake.
How should I store opened canned skipjack tuna?
Store in an airtight container in the refrigerator and consume within 3-4 days.
Does canned skipjack tuna contain added preservatives?
Most canned skipjack tuna is packed in water or oil without added preservatives.
Can I freeze canned skipjack tuna?
Yes, but it's best to transfer it to a freezer-safe container before freezing.