Because I’m a bit of a healthy nut (just ask my husband), I tend to be very particular and purposeful about the foods I purchase. That’s not to say that I won’t indulge every now and then. But for the most part, I stick to all-natural foods. I don’t eat beef, pork, or any type of dark meat (i.e. poultry) so I’m a bit limited as far as my sources of protein. I rely a lot on fish because it is a great source of Omega-3 fatty acids.
Before the scare of mercury in fish, tuna sandwiches were a regular part of my diet (it was not uncommon for me to have one or two servings a week). I’ve since cut back, due to the nursing baby, but I still find tuna to be the easiest (yummiest) way to get in protein and Omega-3 fatty acids. My favorite way to eat tuna is simply with a little sour cream and some whole wheat crackers or bread. But as a member of the Bee Squad, I’ve been challenged to step it up a bit and try different products and recipes using tuna.
As a member of the Bee Squad, I receive products to sample, courtesy of the company. I’ve been holding off to try their Tonno in Olive Oil simply because I’ve always been somewhat opposed to eating tuna in oil. My thought was, why add extra fat and calories? But, I’m willing to try a lot of things (even if I don’t end up eating them regularly) so I tried their Tonno in Olive Oil last week with my husband. It’s simply light tuna, olive oil, and salt (in that order). Don’t you love products with ingredients you understand? The can, which is 2 servings, provides 110 calories, 5 grams of fat, 1 g of saturated fat, 0 g of trans fat, 30 mg of cholesterol, 220 mg of sodium, and 15 g of protein (wow!).
As far as taste is concerned, I didn’t really notice much of a difference. In other words, it still tasted like tuna. But I found it to be much moister than, say, their light tuna in water. My husband, who always eats tuna with mayonnaise, ate it from the can without adding anything to it. It’s packed in olive oil, so I’m not concerned about the added fat or calories. You could easily make a sandwich and not have to add mayonnaise, because it’s not dry like other types of tuna. Overall, I think the best use of this would be in a recipe (at least for my own personal use). I ike to add something to my tuna and combining sour cream with this tuna would just make it unnecessarily high in fat and calories.
Tonno in Olive Oil is available in select markets. Visit their website for more information.
I did not receive compensation for this post. As a member of Bumble Bee’s Bee Squad I receive product samples and information related to the company.
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That sounds really good. I bet it would taste delicious on one of those new thin bagels from Thomas’ with a thick slice of Beefsteak tomato grilled in a panini with a nice slice of cheese… MMMMM
Now I’m hungry and want one at 1:30 in the morning. Too bad hubby wont eat ANY kind of seafood! (I have to give him Omega-3 supplements, and even that was like pulling teeth when I told him they had fish oil in them…. 🙂 )
Problem with tuna is that it contains high levels of the toxin mercury. Canned salmon would make a much better choice. A great resource for choosing healthier fish options is http://www.gotmercury.org
Try this tuna with Woeber’s Hot & Spicy Mustard! It’s amazing!
I’m a purist. Try this recipe for one or two people: Slice one half endive very thinly, cut three crisp romaine lettuce leaves, one cup blanched green beans, one half cup rinsed grabanzo beans, a drip of coarse sea salt , dink bit of black pepper and POUR of top of mound all contents of Tonno in Olive Oil. YUM!
I just tried to no in olive oil it’s good I love it ,
Jerry