Tuna is a popular ingredient in Mediterranean and Asian cuisines, even though tuna is a fish it also relates to category meat products.
“Sea veal”, the so-called tuna chef, has an unusual taste and is suitable for cooking a variety of dishes.
Tuna is rich in polyunsaturated fatty acids omega-3 and omega-6 that help to keep youth and beauty and is also necessary for the functioning of the brain. Tuna is a source of protein and amino acids that can replace meat in the diet.
The chemical composition of the tuna comes with a variety of nutrients – copper, zinc, iron, vitamins a, D, and group B.
Tuna meat is particularly indicated in the diet of people suffering from obesity. This fish is low in calories, it can speed up the metabolic processes in the body.
Also pay attention to the tuna if you have high blood pressure, because the fish helps to normalize blood pressure, protects blood vessels, lowers cholesterol, and blood sugar.
How to choose tuna
Tuna is a large fish, the weight of which can reach 600 pounds. There are Scombridae tuna, weighing up to 2-3 pounds.
When purchasing whole fish, look for eyes that should be prominent and clear.
Scales from fresh fish should fit snugly to the skin, and the meat itself not be crumpled when pressed.
How to cook tuna
From different parts of the carcass of a tuna, make various dishes.
The upper part of the backrest – suitable for sushi and sashimi, and tartare.
The fat and the fleshy part of the abdomen. You can make the steaks, you can marinate, then fry, bake or add to salads.
Boiled tuna is perfect for salads and snacks. The fish should cook in boiling salted water for a few minutes.
Tuna meat can be baked in the oven, sprinkle the steaks with oil, and sprinkled with spices to taste.
Any heating process must be short – cooking fish quickly to a safe state while remaining tender and juicy.
More about tuna health benefits and harms you may read in our big article.