Generally, those who eat tuna are used to drain and throw away the oil found in the cans. New research now warns that it would be a waste, given that this oil is actually a good food which, among other things, in contact with fish is enriched with Omega 3 and vitamin D. is tuna really a good idea? We asked "our" nutritionist.
We have already told you about the mistake you should never make when eating a can of tuna, that is, drain and throw the oil in the sink or other drains. The reason, if you don't already know, can be found in the following article.
Read also: The mistake you must never make when opening a can of tuna
But instead of draining it and throwing it away in a special container, so as not to waste it, can we consume it in our dishes?
Research on tuna oil
Una Research, conducted by the Experimental Station forCanned Food Industry (SSICA) on behalf of ANCIT (National Association of Fish and Tuna Canners), states that tuna oil is a good and safe food, therefore absolutely not to be wasted, since it maintains its aroma, flavor and organoleptic qualities. It also acquires Omega 3 and Vitamin D from tuna.
To come to affirm this, the research analyzed the olive oil present in 80 g cans of tuna keeping it at 3 different temperatures (4 °, 20 ° and 37 °) and observing the variations in a reference period of 13 months. The analyzes were carried out in parallel also on the oil only packaged in cans of the same size but without tuna.
During this period of time, tests were carried out on oxidation, sensory analyzes (organoleptic of color, flavor and aroma) and analysis of the acid profile of fats.
The results did not show the presence of alterations (there was no evidence of oxidation and the presence of metals was not significant). On the contrary, the oil was also "improved" from certain points of view. Staying in contact with tuna for a long time, it was enriched with polyunsaturated fatty acids, in particular Omega 3 (DHA) and of Vitamin D (cholecalciferol) that otherwise would not have been present in olive oil.
In conclusion, the study argues that we should not consider tuna oil as a food waste at all but rather use it as a condiment or ingredient in the kitchen. The Gastroenterologist and Nutritionist Luca Piretta stated in this regard:
"Discarding it would be a shame, because compared to the starting oil it is even enriched with part of the DHA it takes from the fish. Not to mention the presence of Vitamin D ”.
While the pharmacologist Francesco Visioli added:
“We must educate the consumer and promote the correct reuse of this oil also in terms of circular economy. The most immediate reuse is as an ingredient in the kitchen ”.
Is canned tuna oil really good to eat?
Given that, however, the research carried out on tuna oil was commissioned by the National Association of Fish and Tuna Preservers, we also wanted to hear another opinion, that of nutritionist Flavio Pettirossi.
Is it really advisable to consume oil from tuna cans or glass tuna packages?
Here's what he told us:
"Il tuna to be preferred is the natural one (which should still be rinsed due to the presence of salt used for storage and which can therefore give water retention or problems if you suffer from hypertension) the main reason is that it is not always possible to know or verify the quality of the oil which should preferably be Ages. Furthermore, if you are following a low-fat diet or, more generally, low-calorie diet, the addition of oil, even if minimal, can make a difference and add excess calories "
And what advice can we give to those who consume tuna in oil anyway?
“If you really want to consume tuna In oil I always recommend di drain it and at most add extra virgin olive oil as a condiment according to the weight of the diet.Another fundamental aspect is to prefer the product in the glass jar to be able to ascertain the quality of the product and above all the freshness. In this context, I always recommend choosing fish from Italy and therefore from the Mediterranean Sea ”.
