In May, World Tuna Day is celebrated, highlighted by the UN for its food and economic importance, as well as to raise awareness of the importance of conserving this species. The most important thing is that it is a food in different ways: fresh, raw or canned, its most common presentation, in which it is preserved in olive oil, vegetable oil, or water.
It is a food of high nutritional value, low in fat, rich in proteins and vitamins A, B and D, omega 3, calcium, potassium, iron, phosphorus and iodine. These characteristics, together with the versatility of tuna, contribute to its success on the Brazilian table.
The most important thing, however, is to ensure efficient food storage to avoid both waste and possible health problems. Do you know how to ensure tuna conservation? Check out some tips from Alpfilm!
When we talk about canned tuna, the rest of the product should not go to the fridge inside the can. It seems harmless, but keeping cans with leftovers in the fridge can cause from loss of flavor to health damage, due to contamination that can occur when food is exposed to microorganisms present in the air or, if the can has been damaged, even to components of the packaging itself. Open canned tuna can be placed in a plastic or glass jar with a lid in the refrigerator.
Fresh tuna (raw or cooked) must be placed inside an airtight container, packed with Alpfilm stretch plastic film (purchase without leaving home, by clicking: https://alpfilm.lojaintegrada.com.br/combo-1-compre-e-doe-ong-banco-de-alimentos). That way, you'll avoid frostbite if the tuna stays in the freezer for a long time. Fresh raw tuna will last about three months in the freezer, while cooked tuna can last up to four months.