Yes.

Cooked and sanitized, and passed by inspectors.

Yes, so when you are going to cook with it, make certain it is the last thing you add to the recipe. Otherwise it (or any other canned meat) will get too mushy.

Yes, it's cooked, so it's perfectly safe to eat from the can. Just make sure that if you don't eat it all at once, to put the remainder in another container, don't leave it in the can in the fridge.

Yes - goes well with Elephant's Ear in a suitcase sauce.

yes definately

Yes, it's cooked. The taste and texture of raw tune is unmistakable!! Absolutely delicious!! In my opinion most fish should only be eaten raw!

Ask the Chicken of The Sea Expert.. I think her name is Jessica Simpson,,,

Every food item that's canned has been cooked. It's all part of the canning process.

Who asked this, Jessica Simpson?

The canning process works by cooking the food INSIDE THE CAN or jar. This was the original process for "canning" your own preserves, which some people still do to this day using Mason jars and things like that -- you put the food inside each jar, then put the jars inside boiling water until they're steaming hot, and then you put on the lids. As the food in the jar cools, the water vapor (steam) which had forced out the air condenses, and the food is stored inside the jar in a vacuum. Since the food in the jar is vacuum sealed, there's no air for bacteria to grow or for the food to oxidize, and it stays in good condition for years. (Also, the vast majority of the bacteria were killed by the cooking process, and new ones can't enter through the seal.) In the old days of the first metal cans (like more than a century ago, in the mid-1800s!) the food was cooked, then poured into cans, and then people would quickly solder the seal onto the can while it was still hot, hoping to close it before the food cooled and the steam started condensing. It didn't always work, and the fish (usually salmon) that had been incorrectly canned would go bad. To counteract that problem, the canneries started putting uncooked fish straight into the cans, sealing most of the lid, then cooking the fish until steam was whistling merrily through the remaining hole where the lid met the can. At that point someone would just put a drop of solder on the can to seal the hole, and they would let the fish cool down into a vacuum, the same as with jars of preserves. Eventually, hydraulic presses were developed that could just squeeze the edges of the lid over the edge of the can after the food comes to a boil. This is the process used for most canning today. That is also why it is important NOT to eat from cans that are bulging, or that can be "popped" in and out while still closed; in those cans the vacuum has failed, and the food inside is spoiled, and may even be poisonous. A properly sealed can of tuna, meat, fruit, vegetables, or anything else should slightly suck in air when the opener first breaks through the metal. That little "whoosh" means your food was still safely sealed inside its metal home. And if you think what I've just told you is neat, you should ask about "long-life" UHT milk. The story behind that food product, the next step in the evolution of canning, is even more fascinating. :)

Yes, but here is a warning on canned tuna and mackerel. These fish are bottom feeders and develope crustations on their body. the crustations are normally spotted and removed by factory workers. some tuna passes with the crustations still attached, even through the cooking process and into the can and your home. Crustations can cause a drop in human blood sugar levels, even to death. happened to my wife. her sugar level dropped to 21. she survived thanks to antihistimine given to her by me. we learned from this experience. We now carry antihistime with us all the time. Tuna fish is now off our menu list........forever.

Yes it is already cooked, and on most packages it says so.

I hope so, because I eat it straight out of the can!

Yep it is, but you've been told that already. Sometimes I like to eat it with mustard right out of the can on crackers. Good with apple too. Or try canned salmon instead with a little yellow mustard, some cheesse, crackers, apple and a glass of wine. Makes a great snack or picnic. I like sardines and smoked oysters that way too. When we make tuna salad we use hard boiled eggs. Mash the yolk fine, add mayo or oil and vinegar or a little sweet pickle juice. Peps up tuna. You can also chop an apple into the tuna salad.

Sure is and I've seen some good recipes on this question - Thanks -

Yes, it's cooked... However, catching the ever-elusive 'Tuna can' in the wild is a tricky thing indeed. They usually live in stacks of 20 on the sea bed. It takes fisherman about 2 hours to catch 1000 tins. Once caught, their metallic 'shell' is inspected and thrown overboard if not fit for consumption. Never fear, these are usually consumed by the rare 'Shark can', which is usually found in the deepest and coldest of waters. They are cooked as quickly as possible to preserve their taste. If too much time elapses, the Tuna can is relabelled as cat food. Next time you open a Tuna can, think about the wonderful journey this little marvel has undertaken.....