Tinned tuna is a popular, affordable, and convenient protein source in Australia, but concerns about mercury levels often arise. Mercury accumulates in larger predatory fish like shark and swordfish, but most tinned tuna comes from smaller species like skipjack and yellowfin, which have lower mercury content. Health guidelines from Food Standards Australia New Zealand (FSANZ) set safe mercury intake limits, with pregnant women and children having lower thresholds. A 2025 Spanish study found average mercury levels in canned tuna at 0.138mg/kg, meaning a 95g can contains about 13µg of mercury. For a 70kg adult, weekly mercury intake from one can is less than 6% of the safe limit, while daily consumption for a week would reach around 40% of the limit. Children’s mercury limits are lower due to their smaller size. While mercury poisoning from typical tuna consumption is unlikely, experts advise variety in protein sources to ensure balanced nutrition. Tinned tuna remains a healthy option when consumed as part of a diverse diet.