Light Tuna

Light tuna refers to several species of smaller tuna, such as skipjack and yellowfin. It is typically caught using purse seines or pole-and-line methods. After being caught, it is usually cooked, filleted, and canned, often with added water or oil.

Light tuna is primarily used as a protein source in various food products. Its mild flavor and flaky texture make it popular in canned tuna salads, sandwiches, and as a topping for crackers. It is also found in some frozen seafood meals and fish-based appetizers.

Light tuna is a source of protein, vitamin D, and selenium. It is also a source of omega-3 fatty acids, though typically less than albacore tuna. Tuna can contain mercury, and the FDA advises certain groups, like pregnant women and young children, to limit consumption of some types of fish. JECFA has evaluated tuna and established guidelines for mercury levels in fish. The FDA considers canned tuna safe when handled and stored properly.