You can eat tuna when pregnant, but it is important to choose lower-mercury types and consume it in moderation. Safe tuna varieties for pregnancy include canned light tuna (usually Skipjack), which has low mercury levels, while higher-mercury types like albacore white tuna and bigeye tuna should be limited or avoided. The American College of Obstetricians and Gynecologists recommends pregnant women eat 6 to 12 ounces of low-mercury seafood per week, including tuna. Eating cooked tuna is safer than raw to avoid bacterial risks. Tuna provides beneficial nutrients such as omega-3 fatty acids, protein, vitamin B12, iron, and vitamin D, which support fetal development and maternal health.