Is it safe to eat tuna steak when pregnant?
Quick Answer
Yes, but with caution.
Tuna steak is safe to eat during pregnancy, but it should be consumed in moderation due to its high mercury content. The FDA recommends that pregnant women eat no more than 12 ounces (340 grams) of fish and shellfish a week, and no more than 6 ounces (170 grams) of canned albacore (white) tuna.
What Is It?
Tuna steak is a thick cut of tuna fish, often served seared or grilled. It is rich in protein and omega-3 fatty acids, but also contains mercury, which can be harmful in large amounts.
Why It Can Be Risky
The main risk associated with eating tuna steak during pregnancy is the high mercury content. Mercury is a heavy metal that can harm the development of a baby’s nervous system.
- Mercury poisoning
- Foodborne illness
Safe Method?
To minimize the risk, pregnant women should ensure that the tuna steak is cooked thoroughly to kill any potential bacteria or parasites. It’s also important to limit the consumption of tuna steak to the recommended amounts.
Safe Alternatives
Pregnant women can consider other types of fish with lower mercury levels, such as salmon, sardines, or trout.
Storage Tips
Tuna steak should be stored in the refrigerator at 40°F (4°C) or below and eaten within two days. If it won’t be used within two days, it should be frozen.
Preparation Tips
Before cooking, rinse the tuna steak under cold water and pat dry with paper towels. Cook the steak to an internal temperature of 145°F (63°C).