Canned tuna is typically available in several varieties: flaked, grated, chunk, and solid packed. It is also sold with different packing liquids, including water, vegetable oil, or broth. Oil-packed tuna will naturally be greasier than the tuna packed in water and is much higher in fat; when cooking for babies, use tuna packed in water.

• Drain tuna and mash into small pieces.

• Wash and peel the carrot, then dice into small pieces. Place in a saucepan, cover with water, and bring to a boil. Cook for about 10 minutes.

• Add the peas to the pot and cook for another 10–12 minutes, or until vegetables are tender. Toss with a dash of garlic powder.

• Grease a small ovenproof baking dish. Combine tuna and cooked vegetables and spread in dish. Dot with butter. Bake at 350°F for about 20 minutes, or until the fish is heated through.

• Allow to cool; then either serve as is or fork-mash if desired.

Fish and Mercury Warning

White albacore tuna comes from larger fish and can be higher in mercury than chunk light tuna. It is safe to feed your baby tuna once or twice a week, and it's better to stick to chunk light tuna than albacore. Avoid shark, swordfish, king mackerel, and tilefish — these large fish commonly have high levels of mercury.