Tip: Canned Tuna
Saturday, June 26, 2004
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When buying canned tuna, read the labels:
-Most oil-packed tuna is packed in low-grade vegetable oil, so tuna packed in spring water is not only lower in calories but also has a better flavor. (Three ounces of tuna packed in oil gives you 7 grams of fat, even after draining, compared with .1 gram of fat in the water-packed type.)
- Solid-pack tuna is a continuous piece of tuna, more expensive than flaked or chunk, but better in flavor and texture.
- Solid-pack tuna comes in 3 grades: white, light, and dark meat. The white is more expensive but preferable for its flavor and appearance.
- Reduce the salt in canned tuna (as well as other canned foods) by transferring the fish to a colander and rinsing it under cool running tap water for 1 minute.
Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.
