Yellowfin Tuna

Yellowfin tuna are a highly migratory pelagic species with long bright yellow anal and dorsal fins.

 

Tuna are torpedo shaped fish built for speed and have been recorded swimming at speeds of over 70kmph. Tuna have much larger hearts than most other fishes (10x relative to size)

 

They are fast growing fish that live for about 7 years reaching almost 2m long and weighing 200kg. The majority of fish caught are 50-90cm in length.

 

Tuna have the nickname ‘rose of the sea’ due to their pink coloured flesh caused by an oxygen binding molecule called myoglobin.

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Additional Information

Cooking Suggestions

Tuna has a firm, meaty texture that is traditionally served raw as sashimi or rare when pan seared. The flesh turns a grayish brown when cooked and quickly becomes dry. Tuna can be cubed for skewers, baked and smoked. Use vegetable or peanut oil when searing tuna rather than olive oil.

Health and Nutrition

Yellowfin tuna is high in the essential vitamin niacin required for processing fat in the body, lowering cholesterol levels, and regulating blood sugar levels.

Handy Hint

Tuna is best cooked when at room temperature

Fast Fact

Tuna will suffocate if they stop swimming

Recipe Card

Tuna Nicoise Salad

Accompaniment

Steak spice rub, Seasame seeds, Soy sauce

Alternative

Mackerel, Swordfish, Mahi Mahi