Despite growing up on sandwiches made from tuna canned in water, these days, my preferences tend toward tuna canned in oil. Why? Because water-packed tuna is so dry and devoid of fat that I find myself reaching for grease-laden mayonnaise anyway — so I prefer tuna that's already tasty in its own right. In my opinion, the best canned fish comes from European companies such as Tonnino and Matiz. Which would you rather eat?
Source: Flickr User jules:stonesoup
With all the mercury scares going around these days, are you curious how much tuna is too much? I am. 
The Environmental Working Group has created a tuna calculator that uses the FDA's guidelines for what constitutes a safe dose of mercury. It will calculate the maximum amount of canned tuna that you can safely eat each week and not exceed what the FDA considers a safe exposure level. All you have to do is enter your weight and the calculator does the rest. Pretty cool, especially if you eat a good amount of tuna.
How many cans per week are safe for you?
