Il canned tuna it is one of those long-life foods most produced and consumed in Italy. In 2017 it was calculated that about 155,000 tons were consumed and 78,000 produced, making our country one of the largest producers in all of Europe. These data reflect above all the vast versatility of this canned fish that can be used in the most varied recipes such as green salads, pasta but also in risottos, sandwiches or sandwiches, simple and quick but also more elaborate dishes.
In short, there are really many possibilities to introduce canned tuna into our daily diet without weighing ourselves down too much and keeping us in line.
The tunaFurthermore, it is a very nutritious food, some doctors claim that it is almost as much as fresh, but obviously it all depends on the quality, the origin of the fish and the conservation method practiced.
Usually, before being canned, the tuna is cleaned, cut into small pieces and cooked with flavorings. Subsequently it is put in tin cans or (better thing) in glass jars and, depending on the type, it is compressed and covered with oil or in the case of natural tuna, covered with filtered cooking water. The packages are then hermetically sealed and sterilized.
There are several different varieties of canned tuna on the market but certainly the one in oil is undoubtedly one of the most consumed varieties in this sector and in turn this variety can be divided into two types:
-tonno with olive oil: in some cases extra virgin olive oil is also used but both are of higher quality than the classic vegetable oil;
– tuna with vegetable oil: another option easily available in any grocery store or supermarket; and it is preferable to avoid sunflower oil because it becomes particularly unstable if cooked at too high temperatures.
Small and useful advice: prefer glass jars from which you can see the appearance of the fish kept inside. Note the color that the tuna takes: if it is a greyish or yellowish pink it is better to avoid it.