Canned tuna oil is rich in vitamin D and omega-3: reuse it as a...

Despite the low-calorie diets, canned tuna oil can be reused. It is not us who say it, but science: in fact, this is confirmed by a recent study by the Experimental Station for the Food Conservation Industry (SSICA) in Parma. In the study conducted for the National Association of Fish and Tuna Containers (ANCIT), samples of 80 grams of canned tuna were analysed, placing them at different temperatures: 4oC, 20oC and 37oC. After carrying out observations, sensory analyses and analyses of the fatty acid profile over a period of 13 months, the researchers found no alterations in the product, either for the tuna or for the oil in which it was immersed. On the contrary, the data show an increase in polyunsaturated fats in oil, in particular omega-3 fatty acids and vitamin D, which were not previously present in olive oil. In essence, the sterilisation conditions to which the product is subjected do not compromise either the nutritional or organoleptic properties and do not cause any type of oxidation. It follows that it is not only possible to consume canned tuna oil, provided that it is of good quality, but is also recommended.

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