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Tuna

Tuna is a popular saltwater fish that belongs to the Thunnini tribe, consisting of various species such as albacore, skipjack, and yellowfin tuna. Widely known for its nutritional benefits, tuna is rich in protein, omega-3 fatty acids, and several vitamins and minerals. It is a versatile ingredient that features prominently in a range of global cuisines, including Japanese, Mediterranean, and American. Commonly found canned or sold as fresh steaks, tuna is a staple ingredient in many dishes such as sushi, sandwiches, salads, and casseroles. Both raw and cooked forms offer sumptuous flavors and textures, making it a favorite among home cooks and consumers.
#5
IN SEAFOOD
198
CAL / 100G
$0.37
AVG / OZ
tuna
0%
CARBS
22%
FAT
78%
PROTEIN
Tuna FAQ
When it comes to cooking with tuna, one of the most common questions that people have revolves around how to cook it properly. Many people often overcook tuna which results in a dry and tough texture. To get the most out of your tuna, you should gently sear it on high heat for just 1-2 minutes on each side. This will help to seal in the flavors and juices, giving you a beautifully tender and flavorful piece of fish. Another common mistake people make is not considering the type of tuna they are using. Not all tuna are created equal and different species of tuna have different textures and flavors. Tip: Albacore is a great choice for cooking as it is flaky and delicate, while yellowfin is perfect for sushi due to its sashimi grade quality. You should also remember that the freshness of your fish plays a key role in its final taste. Avoid fishy-smelling tuna and look for pieces that are shiny and bright in color. A little known tip is to include a squeeze of fresh lemon juice to enhance the natural flavor of the tuna.
How do I know if a tuna steak is cooked?
Can you eat raw tuna?
What spices go well with tuna?
Why is my tuna steak tough?
What is the difference between albacore tuna and regular tuna?
What's the difference between canned tuna and fresh tuna?
Can you cook frozen tuna steaks?
What pairs well with tuna steaks?
Can tuna be reheated?
Is tuna good for weight loss?
Expiration & Storage Tips
When does tuna expire?
Canned tuna is safe to consume 2-5 years past its printed expiry date if unopened and stored in a cool and dry place. However, once opened, the leftovers should be refrigerated and consumed within 3-4 days. Fresh tuna, on the other hand, should usually be consumed within 2 days of purchase. If frozen, it stays safe indefinitely, but for best quality, consume it within 2-3 months.
How do you tell if tuna is bad?
To tell whether canned tuna has gone bad, look for bulges or leaks in the can. This could be a sign of bacterial activity. If you’ve already opened the can, a foul or fishy smell, a change in color or texture, or any mold growth all suggest that the tuna might be spoiled. Similarly, with fresh or frozen tuna, any strong offensive smelly, discolored spots or slimy surface indicates spoilage.
Tips for storing tuna to extend shelf life
• Always refrigerate fresh tuna immediately after purchase. Using a fridge thermometer can help ensure that your fridge is at the recommended storage temperature of 4°C (40°F). • If you can't consume fresh tuna within two days of purchase, freeze it. Before freezing, tightly wrap the piece in a plastic wrap and squeeze out any air pockets to avoid freezer burn. • Keep canned tuna in a cool and dry place like your pantry, away from heat or moisture. • After opening canned tuna, transfer any leftovers to a sealed container before refrigerating. • Remember to defrost frozen tuna in the fridge overnight, not at room temperature to avoid bacteria growth.
EXPIRES WITHIN
6 - 11
DAYS
Health Info
Macros
0g
CARBS
11g
FAT
41g
PROTEIN
Allowed on these diets
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
Contains these allergens
FISH
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