Hi you can have Tuna they say only 3 small cans a week and turkey is fine as well.
What you can and can't eat when pregnant does seem confusing to start with but if you follow a few simple rules it should become clear.
• Cheese - soft mould-ripened or blue cheese should be avoided, i.e. cheese that has a blue vein in it or the type of skin or crust that is found on cheese such as Brie or Camembert. Unpasteurised soft cheeses, such as those made from sheep and goat's milk are also best avoided.
• Eggs - you only need to avoid raw or undercooked eggs.
• All salad dressings that you buy in supermarkets, such as mayonnaise, will have been made using pasteurised egg and are therefore quite safe. Cook eggs until the yolk and white are not runny any more. Be careful about eating "home-made" products such as chocolate mousse and fresh mayonnaise in delis which may contain raw egg.
• Other dairy products - unpasteurised milk and dairy products made with unpasteurised milk are best avoided as they are more likely to carry bacteria that could give you food poisoning.
• Paté - all paté should be avoided, whether made from meat, fish or vegetables.
• Meat and meat products - it's fine to eat meat, but make sure it is cooked thoroughly and there are no pink or red bits and that the juices run clear, especially if it's cooked on a barbecue, or as part of a ready meal. Cured meat products, such as Parma ham and salami, also carry a risk and are best avoided.
• Oily fish - is good for you and your baby but it can contain environmental pollutants. Have no more than two portions of oily fish a week such as mackerel, sardines and trout so you get all the benefits of omega-3 fatty acids, but also cut the risk from the pollutants. Limit tuna to no more than two tuna steaks a week or four medium-size cans of tuna a week. Avoid shark, swordfish and marlin altogether because of the high levels of mercury in these fish, which could harm your baby's developing nervous system.
• Finally, when you're handling or preparing food, make sure you follow strict food hygiene guidelines - such as washing your hands, keeping utensils and surfaces clean, using separate utensils for raw meat from those being used for ready-to-eat food, and following cooking and storage instructions carefully.