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A saltwater fish found in temperate and tropical waters worldwide that is sleek in appearance and often silver, blue and black in color. Some species of Tuna will grow to weights over 1,000 pounds, but fresh Tuna sold at fish markets or in retail stores will generally not weigh more than 150 pounds. The various types of Tuna that are available include: Bluefin, Yellowfin, Bigeye, Blackfin, Albacore, Atlantic or Pacific Bonito, Skipjack, or Little Tunny which is also known as false albacore, oceanic bonito, and spotted bonito. Tuna is sold fresh, defrosted and frozen in both fillets and steaks. Canned tuna is commercially available, packed in water or oil to be used as ingredients for sandwiches, salads, and casseroles. When canned, the Skipjack and Yellowfin are processed into light tuna. The Albacore is generally the fish species that is canned as white tuna.
Fresh Tuna has a low to moderate fat content and when cooked provides a very tender and mild flavored meat. Tuna with more fat will generally be the most flavorful. Tuna is often served fresh for use in making raw tuna sushi or sashimi. When cooked the fresh Tuna is baked, broiled, grilled, steamed, or poached. To check cooked fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet or steak. If the fish has been properly cooked, the meat will appear opaque and moist. If the fish is to be eaten raw or cooked, the most often sought species are the Bigeye, Blackfin, Bluefin, Yellowfin, and Bonito.
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Yellowfin Tuna Steak | 
Packaged Flake Tuna | | 
Skipjack Tuna |
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USDA Nutrition Facts |
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| Serving Size 1 submarine |
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| Calories 228 |
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| Protein 11g |
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| Total Fat 10g |
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| Total Carbohydrates 21g |
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| Potassium 131mg |
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| Sodium 505mg |
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| Cholesterol 19mg |
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| Serving Size 3 oz |
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| Calories 139 |
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| Protein 29g |
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| Total Fat 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 569mg |
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| Sodium 47mg |
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| Cholesterol 58mg |
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| Serving Size 0.5 fillet |
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| Calories 132 |
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| Protein 28g |
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| Total Fat 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 522mg |
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| Sodium 47mg |
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| Cholesterol 60mg |
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Tuna term - Related Content |
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| A type of Tuna that may be referred to as Oceanic Tuna or Bonito Tuna that comes from the Atlantic and Pacific oceans. Typically sold in weights of 5 to 8 pounds, a Skipjack can ... |
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| The Hawaiian term used to refer to Yellowfin or Bigeye tuna. Ahi Tuna has a light pink flesh and a flavor that is stronger than most fish.. It is a very popular fish in Hawaii and ... |
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| One of the largest varieties of tuna caught for commercial use. Younger and smaller bluefins have lightly colored and mildly flavored meat, while older, larger specimens have a ... |
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| A variety of tuna that is very flavorful and has the lightest colored flesh of all the different species of tuna. It is generally more expensive than other varieties and the ... |
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| A variety of tuna that has a light pink flesh and a slightly strong flavor. It is a very popular fish in Hawaii and Japan where it is often eaten raw. This fish is referred to as ... |
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| Tuna noodle casseroles are a traditional family food that can be enhanced with the addition of peas - a great meal for anytime. |
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| A comfort food that is pleasing for lunch or dinner meals combining tuna, noodles and a flavorful mushroom sauce. |
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| With the first bite of this unique tuna sandwich, you will agree that it is one of the best sandwich recipes you’ve ever tasted, with its radish and pickle mayonnaise; cucumber, carrot, parsley, and onion medley; and layers of Swiss cheese, housed between panini slices and served warm from the grill. |
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| The marinated yellowfin tuna provides a unique flavor to this sandwich. |
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| These skewers have a delicious hint of soy sauce flavor. |
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