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.
Tuna is best cooked when at room temperature
Tuna will suffocate if they stop swimming
Tuna Nicoise Salad
Steak spice rub, Seasame seeds, Soy sauce
Mackerel, Swordfish, Mahi Mahi