Tuna should be occasional — not a daily staple. Offer small portions of plain cooked or water-packed tuna with no added salt. Avoid oil-packed tins and frequent servings.
Tuna is a firm saltwater fish sold as fresh steaks, frozen loins, and canned products packed in water, oil, or broth. Provides protein, selenium, and omega-3 fats.
Albacore and larger species carry higher mercury than smaller fish. Flavored pouches often add mayonnaise, spices, garlic, or broth concentrates.
Tuna salad made with mayonnaise, relish, celery, or onion should not be shared. Plain fish without mix-ins is the lowest-risk option.
