In spite of low-calorie diets, canned tuna oil can be reused. It is not us who say it, but science: in fact, it is confirmed by a study recently conducted by the Experimental Station for the Food Preservation Industry (SSICA) in Parma. In the study conducted for ANCIT (National Association of Fish and Tuna Canners), 80-gram samples of canned tuna were analyzed, placing them at different temperatures: 4 °C, 20 °C and 37 °C. After carrying out observations, sensory analyses and analyses of the fatty acid profile, over a period of 13 months, the researchers did not find any alterations in the product, either for the tuna or for the oil in which it was immersed. On the contrary, the data demonstrate an increase in polyunsaturated fats in the oil, in particular omega-3 fatty acids and vitamin D, which were not previously present in olive oil. In essence, the sterilization 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 not only is it possible to consume the oil from the canned tuna, as long as it is of good quality, but that it is also recommended.
How to reuse canned tuna oil?
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