Tuna in its own juice (canned)
CanningUnsuitable
tuna (fresh)
Unsuitable
This food is often poorly tolerated with histamine intolerance.
SIGHI places tuna among less well tolerated fish; its list describes compatibility rather than measured histamine levels. After the fish is caught, inadequate refrigeration can allow histamine to form, and subsequent cooking or freezing does not remove histamine already present. Levels vary between samples, and freshness alone does not guarantee individual tolerance.
High-protein decay risk: For rapidly perishable high-protein foods, storage and repeated reheating can increase histamine load, and reheating does not destroy the histamine formed.
Related variants
Safer alternatives
Cod (fresh)
Only fresh or frozen