Tuna

Tuna is a saltwater fish belonging to the mackerel family (Scombridae), highly prized around the world for its firm, pinkish-red flesh and distinctive flavor. In gastronomy it is used in many forms, fresh or frozen as steaks, tartare or sashimi, as well as canned in brine or oil. The meat is rich in protein, omega-3 fatty acids, and B vitamins, especially B12. It suits salads, sandwiches, pasta, risotto, and Asian dishes. The most well-known species are bluefin, yellowfin, and skipjack tuna. It is among the most popular fish in the world and a key ingredient in Japanese cuisine.