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Some people worry about raw fish in cans, especially with the rise of poke bowls and tartares. But StarKist’s process is regulated by the FDA, and the high heat ensures any potential parasites are eliminated. Literally millions of cans are produced daily, and recalls for undercooked tuna are vanishingly rare.

In fact, the only “raw” canned tuna you might encounter is the olive oil-packed ventresca variety from Italy—which is actually still cooked, just less aggressively. So rest easy: your star-studded can is fully done.

Starkist | Food Service Direct

Fun Little Facts to Impress Your Friends

Did you know that StarKist was founded in 1917 as a sardine company? They switched to tuna in the 1950s, and the iconic Charlie the Tuna debuted in 1961—he’s the finicky fish who’s “only the best.” Also, the term “solid white” refers to the specific albacore species, which has a lighter color and milder flavor than chunk light tuna, which comes from skipjack or yellowfin. The cooking process for both is identical.

And here’s a wild one: during the canning process, the tuna is cooked twice—once in the initial steam, and then again during the sterilization stage. So it’s not just cooked; it’s double-cooked for safety. That’s more than your weeknight stir-fry gets.