Editing Tuna (section)

===Canned===
{{See also|Canned fish#Tuna}}
[[File:Canned and packaged tuna on supermarket shelves.jpg|thumb|right|Canned tuna on sale at a supermarket|alt=Small cans on grocery shelves|275x275px]]

Tuna is canned in edible [[Vegetable oil|oil]]s, in [[brine]], in water, and in various sauces. Tuna may be processed and labeled as "solid", "chunked" ("chunk") or "flaked". When tuna is canned and packaged for sale, the product is sometimes called '''tuna fish''' (U.S.), a [[calque]] (loan translation) from the [[German language|German]] ''[[wikt:Thunfisch|Thunfisch]]''. Canned tuna is sometimes used as food for pets, especially [[cat]]s.

;Australia
[[Canned fish|Canned]] tuna was first produced in Australia in 1903 and quickly became popular.<ref name=Choice2004>''[[Choice (Australian magazine)|Choice]]'': Jan/Feb 2004.</ref>

In the early 1980s canned tuna in Australia was most likely [[Southern bluefin tuna|southern bluefin]], {{As of|2003|lc=on}} it was usually yellowfin, [[Skipjack tuna|skipjack]], or [[tongol]] (labelled "northern bluefin" or "longtail").<ref name="Choice2004" />

Australian standards once required cans of tuna to contain at least 51% tuna, but those regulations were dropped in 2003.<ref name="Choice2003">''[[Choice (Australian magazine)|Choice]]'', August 2003.</ref><ref>[http://www.choice.com.au/viewArticle.aspx?id=104101&catId=100406&tid=100008&p=2&title=Test:+Canned+tuna+(archived) Test: Canned tuna (archived) Canned or conned?] {{webarchive|url=https://web.archive.org/web/20080801143345/http://www.choice.com.au/viewArticle.aspx?id=104101&catId=100406&tid=100008&p=2&title=Test%3A+Canned+tuna+%28archived%29 |date=1 August 2008}}</ref> The remaining weight is usually oil or water.

;United States
The product became more plentiful in the United States in the late 1940s. In 1950, 8,500,000 pounds of canned tuna were produced, and the [[U.S. Department of Agriculture]] classified it as a "plentiful food".<ref name=NYT>{{cite news | last =Casa-Emellosthe| first =Ruth P. | title =News of Food: Tuna Provides Tempting Dishes; Canned Fish Plentiful Now and a Good Buy for Budget-Minded | newspaper =[[New York Times]] | location = | pages = 30| language = | publisher = | date =March 1, 1951 | url =https://timesmachine.nytimes.com/timesmachine/1951/03/01/82093669.html?pageNumber=30 | accessdate =April 17, 2021 }}</ref>

In the United States, 52% of canned tuna is used for [[Tuna sandwich|sandwich]]es; 22% for [[tuna salad]]s; and 15% for [[tuna casserole]]s and dried, prepackaged [[meal kit]]s, such as [[General Mills]]'s [[Hamburger Helper|Tuna Helper]] line.<ref name="modernmarvels">"Tuna". ''Modern Marvels'', 4 February 2010.</ref> Other canned tuna dishes include [[tuna melt]]s (a type of sandwich where the tuna is mixed with mayonnaise and served on bread with cheese melted on top); [[salade niçoise]] (a salad made of tuna, olives, green beans, potatoes, hard-boiled eggs and anchovy dressing); and tuna burgers (served on buns).

In the United States, the [[Food and Drug Administration]] (FDA) regulates canned tuna (see part ''c'').<ref>{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=161.190 |title=CFR&nbsp;– Code of Federal Regulations Title 21 |publisher=Accessdata.fda.gov |df=dmy-all |access-date=2010-09-22}}</ref>

;Precooked
As tunas are often caught far from where they are processed, poor interim conservation can lead to spoilage. Tuna is typically [[gutted]] by hand, and later precooked for prescribed times of 45 minutes to three hours. The fish are then cleaned and [[Fish fillet|fillet]]ed, canned (and sealed), with the dark lateral blood meat often separately canned for [[pet food]] ([[Cat food|cat]] or [[Dog food|dog]]). The sealed can is then heated under pressure (called "[[Pressure cooking|retort cooking]]") for 2–4 hours.<ref>{{cite web
|url=http://www.dol.gov/whd/as/sec3.htm
|title=The tuna processing industry
|publisher=[[U.S. Department of Labor]]
|access-date=11 August 2013
|archive-url=https://web.archive.org/web/20130812124832/http://www.dol.gov/whd/as/sec3.htm
|archive-date=12 August 2013
|url-status=dead
}}</ref> This process kills any bacteria, but retains the [[histamine]] that [[Scombroid food poisoning|may have been produced by those bacteria]], and so may still taste spoiled. The international standard sets the maximum histamine level at 200 milligrams per kilogram. An Australian study of 53 varieties of unflavored canned tuna found none to exceed the safe histamine level, although some had "off" flavors.<ref name="Choice2004" />

;Light and white
In some markets, depending upon the color of the flesh of the tuna species, the can is marked as "light" or "white" meat, with "light" meaning a greyish pink color and "white" meaning a light pink color. In the United States, only [[albacore]] can legally be sold in canned form as "white meat tuna";<ref>Ellis, Richard.  ''Tuna: A Love Story.'' New York: Random House, 2009, p. 119. {{ISBN|0-307-38710-0}}</ref> in other countries, [[Yellowfin tuna|yellowfin]] is also acceptable.

; Ventresca tuna{{anchor|Ventresca tuna|ventresca tuna}}
[[:wiktionary:ventresca|Ventresca tuna]] (from ''[[:wiktionary:ventre|ventre]]'', the Italian word for belly),<ref name="Rosengarten-2003-Ventresca">{{cite web |last1=Rosengarten |first1=David |title=Name That Tuna! The Little-Known, Sexy Varieties that Are Vastly Superior to the Supermarket Cans |url=https://www.wine4food.com/food/name-that-tuna-the-little-known-sexy-varieties-that-are-vastly-superior-to-the-supermarket-cans/ |website=Wine4Food |access-date=14 May 2021 |archive-url=https://web.archive.org/web/20210514215614/https://www.wine4food.com/food/name-that-tuna-the-little-known-sexy-varieties-that-are-vastly-superior-to-the-supermarket-cans/ |archive-date=14 May 2021 |date=31 July 2012 |quote=What is ventresca? The name comes from the Italian word for belly, which is "ventre." Yup, you guessed it, ventresca is canned tuna made from the tuna's belly, from the sexy, velvety hunk known in sushi bars as "toro." Happily, there are a good many ventresca brands in the U.S. right now from Italy and Spain. (Originally Published: ROSENGARTEN REPORT, April 2003.)}}</ref> is a luxury canned tuna,<ref name="Luxury-splendidtable">{{cite web |title=Luxury Canned Tuna |url=https://www.splendidtable.org/story/2010/11/18/luxury-canned-tuna |website=www.splendidtable.org |access-date=14 May 2021 |archive-url=https://web.archive.org/web/20210514214210/https://www.splendidtable.org/story/2010/11/18/luxury-canned-tuna |archive-date=14 May 2021 |date=November 18, 2010 |quote=Ventresca Tuna: This tuna comes from the belly of the fish, that velvety chunk known in sushi bars as toro. It has deep, buttery, complex flavors and a creamy texture. This one stands alone. The less you do to it the better. Be prepared to pay dearly for this unabashed luxury}}</ref> from the fatty [[bluefin tuna]] belly, also used in sushi as [[Toro (sushi)|toro]].<ref name="Fraioli2008">{{cite book |last1=Fraioli |first1=James O. |last2=Sato |first2=Chef Kaz |date=2008 |title=The Complete Idiot's Guide to Sushi and Sashimi |url=http://idiotsguides.com |location=New York, NY |publisher=Alpha Books |isbn=978-1-59257-782-8}}</ref><ref name ="SushiEncyc">{{cite web |url=http://www.sushiencyclopedia.com/sushi_menu.html |title=Sushi Menu |author=<!--Staff writer(s); no by-line.--> |date=2007 |website=Sushi Encyclopedia |access-date=12 February 2016 |quote=The sushi menu consists of basic Edo style sushi and they are grouped in their styles. |archive-date=20 May 2017 |archive-url=https://web.archive.org/web/20170520055030/http://www.sushiencyclopedia.com/sushi_menu.html |url-status=dead }}</ref>

====Nutrition====
{{nutritional value
| name           = Tuna, light, canned in oil, drained solids
| kJ             = 830
| water          = 60 g
| protein        = 29 g
| fat            = 8 g
| carbs          = 0 g
| iron_mg        = 1.4
| calcium_mg     = 13
| magnesium_mg   = 31
| phosphorus_mg  = 311
| potassium_mg   = 207
| zinc_mg        = 0.9
| vitA_ug        = 23
| vitD_iu        = 269
| choline_mg     = 29
| source_usda    = 1
}}

Canned light tuna in oil is 29% [[protein]], 8% [[fat]], 60% water, and contains no [[carbohydrate]]s, while providing 200 [[calorie]]s in a 100 gram reference amount (table). It is a rich source (20% or more of the [[Daily Value]], DV) of [[phosphorus]] (44% DV) and [[vitamin D]] (45% DV), and a moderate source of [[iron]] (11% DV).