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It depends on what you prefer. The biggest difference between tuna in water and tuna in oil is that the tuna in oil has much more fat and calories than tuna in water. Some feel that the tuna in oil has more flavor.

Your moms prostitute wage.

Yes, Tuna or chicken is a part of a good diet. Just remove as much skin of the chicken. The best way to do with them is grilling. In such a way, you do not fat in them but the grilling takes away most of the fat. They are best used for whole wheat bread as sandwiches. Eat lots of greens so you get mush needed nutrients.

There are many different versions of tuna casserole but these are the main ingredients: tuna, cheese crackers, noodles, peas, and Parmesan cheese. You can, of course, switch this up anyway you like to get the desired taste.

An Amber-Jack-Tuna is a rare type of fish which is never going to happen again :)

This rare rare case, has only been sighted 15 times in this past millennium.

This rare case of a Amber-Jack-Tuna is now dead, and will never happen again.

As the Jack part of this Tuna is a good for nothing heartless prick :)

Kay thanks bye.

yes, tuna need to force oxygenated water through their gills unlike other fish who suck water in on their own. Also Tuna don't have an air bladder so they would sink if they stopped swimming

It really just depends upon how one makes the sandwich. For example; one cup of tuna salad has 383 calories -- of course it depends upon what they have put in the salad -- mayonnaise, boiled eggs, onions, etc. . Two slices of bread has about 200 calories or 100 calories per slice. This totals about 583 calories for the average tuna salad.

But it depends on how you make the Tuna. Canned Tuna in water has about 40 cal. per serving. A whole can is 2.5 servings. So a Whole can is 100 calories. If you use Low fat mayo it 40 calories for 1 tbsp which is really all you need to mix one whole can of tuna. Which makes it 140 calories. The Bread is where alot of the calories come from. But if you use low fat bread it wont be so bad. Or you can do what I do and Wrap the tuna in a leaf of Romaine Lettuce which is almost no calories! Its so Good!

Since I practice vegetarian diet, I never crave fish/seafood!

Why?

iodine seaweed, salt with iodine

omega-3/6: Eggs, bread-with added omega-3, sunflower veggie omega-3 supplement.

recipe

the fake tuna recipe from VWAV - essentially mashed chickpeas with hijiki and vegan mayo.

B12: vegan foods fortified with B12: They include non-dairy milks, meat substitutes, breakfast cereals, and one type of nutritional yeast.

Take your multi-vitamins, and also vitamin A can be obtained through carrots.

http://en.wikipedia.org/wiki/Vegetarian_nutrition

You can get four tins of tuna out of one tuna fish.

no se

No, all current varieties of Tilapia have scales.

Salt is most likely the natural preservative in canned tuna.

The Yellowfin tuna are found all along the Gulf, out in the open sea. This species of tuna breeds more often all throughout the year.

Assuming the tuna is fresh to begin with, probably a few hours to a day or so. Also, it will last longer sitting out if it is not in direct sunlight or by a window, stove, microwave, or heater, too.

First, if you see parasites....throw it out. But to cook fresh tuna, you would want to just sear it. theres no real temperature that you have to cook it at. For the most part, if you trust the source of where you got your fresh tuna, you should have to worry about bacteria and parasites. raw tuna is just a delicious as cooked tuna.

To avoid you having to ask for more. :- The Class for Tuna is "Actinopterygii". Its Order is "Perciformes" the Family is "Scombridae". and the Species is "Thunus".

courtesy of whfoods.org...

"The way the tuna is processed also differs. The larger commercial canneries, such as Starkist ™, cook their fish twice. First, they bake the fish whole on a rack, which results in a loss of natural beneficial oils. Then the fish is de-boned and put into the can, along with flavorings like vegetable broth, and additives such as pyrophosphate or hydrolyzed casein. The cans are sealed, and the fish is cooked again. This process allows the companies to de-bone the fish fillets faster and produce a higher volume of product. Specialty products are typically packed into the can raw and cooked only once, so all their natural juices and fats remain in the finished product. Tested specialty brands have been found to contain up to 2.97 grams of omega-3 fats in a 100 gram (3.5 ounce) serving."

Lots of variables here. Canned tuna in water (6.5 oz) has about 200 calories, in oil the calories go up to about 350 calories. If mixed with mayonnaise, could add 50 calories per TBSP unless it's made with the light variety. Seemed like a good protein source until several years ago, when the FDA issued health alerts warning pregnant women not to eat tuna more than once a month. This was bitterly contested by the tuna manufacturers, but was not refuted. The concern was about unhealthy mercury levels found in tuna, even more so in the white albacore variety. It has been reported that the largest amounts of mercury ingested by the population comes from mercury in fish sources (esp large fish like tuna, swordfish) as well as air pollution from the 600 coal-fired power plants in the U.S. If you're eating the fish for fish oil, use the caps instead. If eating tuna for protein, try including more chicken (avoid red meat) or soy-based products.

3/4 cup1 cup = 8 ounces

1 ounce = 0.12 cup