A question of… “good tuna”

Cinzia Cuneo 14 dicembre, 2009 ricette, pesci/frutti di mare

Originally published in Journal de Montréal on December 8, 2007.

Tuna happens to be one of the types of fish that contain maximum amounts of Omega-3 – the good fats whose health benefits everyone keeps praising these days. On top of that, it is also rich in proteins and low in cholesterol.

So this week, let’s try and answer the following question: “what type of tuna should we eat and how much?” We should ideally consume 0.5 to 1.8 g of Omega-3 per day. Now, a 100 g portion of fresh red tuna contains 1.5 g of Omega-3, while an equivalent portion of white meat tuna or canned light tuna contain 0.9 g and 0.3 g respectively.

But remember that it is not advisable to have red tuna more than once a week, due to the possible presence of mercury in this variety. Fresh tuna can be cooked like red meat and served pink.

A few of our recipes that feature tuna:

• Fusilli with Tuna (canned)
• Genoa Salad with Tuna (canned)
• Pesto Pasta with Tuna (canned)
• Seared Tuna Steaks with Greens (fresh)
• Tuna and Navy Bean Salad (canned)

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.