Tuna—and fish in general—is high in omega-3 fatty acids, which are known to help tamp down inflammation and reduce the risk of heart problems. “If you have fish twice a week, it’s a heart-healthy choice,” says Clark. Salmon is great, but often pricey, so stick to canned wild albacore or chunk light tuna in water. Selenium (in the form of an antioxidant called selenoneine) is found in tuna, and may help reduce the impact of the elevated mercury levels often found in predatory ocean fish.
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