Tuna, much like mayonnaise that it is often made with, is a staple of kitchens everywhere. However, as much as it is a great source of protein and Omega-3 fatty acids, it contains a hidden health risk: mercury.
Mercury levels in oceans have been rising, and it expected to continue increasing due to industrial pollutants. Tuna accumulates these toxins, to the point where an average serving can contain from 40-58 micrograms of mercury, according to the FDA.
Salmon contains almost 20 times less mercury, at 2 micrograms per serving. To boot, it contains far more Omega-3’s than tuna.
Wild caught Alaskan Salmon can be found in cans much like Tuna, and when prepared with mayonnaise as one would tuna, the taste and texture are the same.
So the next time you get a hunkering for a tuna sandwich or tuna salad, opt for the pinker option and enjoy the health benefits.
