Canned tuna is a healthy pantry staple rich in protein and Omega-3 fatty acids, but it should be eaten in moderation due to the risk of mercury contamination.

As large predatory fish, tuna accumulate higher mercury levels than many other fish. However, eating canned tuna a couple of times a week is perfectly fine.

Adults are advised to eat at least two 4-ounce servings of fish weekly but should limit canned tuna to two to three servings per week.

Light tuna, such as skipjack, is relatively low in mercury, and eating up to three cans of it per week is safe. Albacore tuna, a larger species, has much higher levels of mercury.

Light tuna is recommended for pregnant people and children, as mercury poisoning poses a significant risk to them, potentially causing severe developmental and neurological issues.