So, tuna is made of: fish muscle, water, salt, and sometimes a dash of chemistry. It’s not a processed loaf from a lab—it’s just a ocean athlete that got canned. Next time you open a can, remember you’re eating a torpedo-shaped swimming champion. And maybe say thanks to the skipjack who took one for the team.
By the way, if your tuna smells stronger than your gym socks, toss it. That’s nature’s way of telling you it’s past its prime—and not even a good story can save it.
