🐟 Canned tuna in water
Canned tuna in water is cooked tuna packed in water with a little salt, drained before eating. It is lean, flaky and mild, with plenty of protein and very little fat, which makes it one of the most common pantry proteins for quick meals. It is eaten straight from the can, folded into salads, rice bowls and wraps, or mixed with lemon and herbs.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 can tuna in water (about 100 g drained)
- 1 tsp lemon juice
- Black pepper
- Chopped parsley or dill
Method
- Open the can and drain the water well, pressing the lid against the fish.
- Flake the tuna into a bowl with a fork.
- Season with lemon juice, pepper and herbs, and serve as it is or over salad or rice.
How to make it lighter
- Water-packed tuna is far leaner than tuna in oil — choose it when every calorie counts.
- Season with lemon, fresh herbs and pepper instead of heavy dressings.
- Bulk the portion up with crunchy vegetables so a single can feels like a full meal.
History
Canned tuna is eaten around the world as an everyday convenience food, and the water-packed version is the lighter choice next to tuna in oil.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →