Tuna
A migratory fish with a long, sturdy body, the tuna is found in the warm waters of the Mediterranean, the Pacific, the Atlantic, and the Indian Ocean. In the Atlantic, it is found as far north as Newfoundland during the summer months. A lively, powerful fish that travels in schools near the surface of the water, the tuna is a very agile and fast swimmer. It is a favourite of sport fishermen because the largest specimens will resist capture for hours on end, sometimes dragging boats several kilometres out to sea.
Tuna are grouped into several species whose names highlight their distinguishing characteristics. The common characteristics of these fish include two dorsal fins (one of which is spiny), an anal fin, and a row of small fins located between the second dorsal fin and the anal fin. The most common species include the bluefin tuna, or tunny, the albacore, or white tuna, the bonito, and the yellowfin tuna.
The Bluefin tuna or tunny is by far the largest member of the tuna family. It usually measures between 90 centimetres - 2 metres and weighs from 100 - 180 kilograms, but it can grow to be 4 metres long and weigh almost 900 kilograms. It has a cone-shaped head, a large mouth, and a thin, crescent-shaped tail. Its dorsal skin is dark blue, and its underside is greyish with silvery spots. Its reddish brown flesh has a strong flavour.
The Albacore or white tuna has long sabre-shaped pectoral fins, and its tail is adorned with a thin white stripe. It usually measures between 55 centimetres to 1 metre and weighs from 45 - 60 kilograms. Its back and sides are a steel-blue colour, and its underside is silvery. Its slightly pinkish skin is much sought after, as are its eggs. The French refer to the yellowfin tuna as the albacore, which leads to certain amount of confusion.
The Bonito has a rather small-elongated body that is rarely more than 50 centimetres long and usually weighs less than 2½ kilograms. The dark blue oblique stripes that adorn its sides make it very easy to identify. The lower half of its body is a silvery colour. It is the most frequently caught species of tuna, and like the bluefin, the yellowfin, and the albacore, it is usually canned. In Japan it is often consumed in the form of dried flakes, which can be stored indefinitely. Its flesh is a dark red colour.
The Yellowfin tuna is a slender fish that usually measures between 60 centimetres - 1½ metres. Its dorsal skin is a dark shade of metallic blue, and its sides and belly are silvery white. As its name suggests, the end of its tail, as well as its second dorsal fin and anal fin, is yellow. Its pale, delicious flesh is usually canned.
The flesh of the tuna is fatty, firm, and dense. Its colour varies from one species to another, as does its flavour, which can be very strong. The flesh located between the two flanks is the finest and most sought-after portion, as well as the most expensive.
Quality fresh tuna is easy to recognize. The eyes should appear bright and clear, almost alive. The gills should be reddish, and the skin moist and with tightly adhering, shiny scales. Fresh tuna flesh will be pink or red, without any hint of browning. Fresh tuna never has a rainbow pattern on the surface of the meat. When choosing tuna fillets, steaks, or loins, whether they're fresh or previously frozen, look for moist, translucent (never dried out) flesh. Keep tuna cool on the trip from the market to your house. Never let it stay unrefrigerated for long.
When well-wrapped, tuna can be frozen for up to two months in a refrigerator freezer compartment and three to four months in a deep-freeze. Use lined freezer paper and wrap fish tightly with at least two layers of paper. To thaw slowly, unwrap, place fish in pan, cover, and leave for 24 hours in the refrigerator. To thaw more quickly, place the whole fish (in a watertight plastic bag) in a sink with cool running water, allowing about ½ hour per 500g. For fastest thawing, use the defrost cycle of your microwave, allowing 2 to 5 minutes per 500g, with equal standing time in between zaps. Remove the strong-tasting brown streak running through the meat.
The secret to successful tuna cookery is to not overcook it; overcooking makes tuna dry out. Whichever of the following cooking methods you choose, your tuna will be cooked when its flesh becomes opaque yet is still moist on the inside.
Baking
Brush with melted butter or oil and season with salt and pepper, or cover with a piquant sauce. Place tuna in a greased baking dish, or wrap in oiled foil and place on a baking sheet. Bake in a preheated 230°C oven 10 minutes per 2.5cm of thickness of the fish.
Barbecuing
Place tuna over hot coals on a well-oiled grill. Baste frequently and turn once halfway through the cooking period. Because tuna is lean compared to other protein-rich foods, it does not exude a lot of self-basting fat. Be sure all grills, baskets, racks, and foil are well-oiled to ensure easy handling of tuna while barbecuing.
Grilling
Place seasoned tuna filets or steaks on a well-greased grill tray and brush with oil. Cook under preheated grill about 10 to 12.5cm from heat until the flesh is opaque yet moist on the inside.
Pan Frying
Heat a pan, add a small amount of hot butter or oil, and brown uncoated tuna steaks or fillets, turning once after 3 to 4 minutes and cook the other side 3 to 4 minutes.
Poaching
Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip tuna in, then cover pan and keep liquid at a simmer for about 8 minutes per 2.5cm of thickness.
Steaming
Place tuna on a greased perforated rack over 2.5 to 5cm of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time.
Tuna Steak
Tuna are grouped into several species whose names highlight their distinguishing characteristics. The common characteristics of these fish include two dorsal fins (one of which is spiny), an anal fin, and a row of small fins located between the second dorsal fin and the anal fin. The most common species include the bluefin tuna, or tunny, the albacore, or white tuna, the bonito, and the yellowfin tuna.
The Bluefin tuna or tunny is by far the largest member of the tuna family. It usually measures between 90 centimetres - 2 metres and weighs from 100 - 180 kilograms, but it can grow to be 4 metres long and weigh almost 900 kilograms. It has a cone-shaped head, a large mouth, and a thin, crescent-shaped tail. Its dorsal skin is dark blue, and its underside is greyish with silvery spots. Its reddish brown flesh has a strong flavour.
The Albacore or white tuna has long sabre-shaped pectoral fins, and its tail is adorned with a thin white stripe. It usually measures between 55 centimetres to 1 metre and weighs from 45 - 60 kilograms. Its back and sides are a steel-blue colour, and its underside is silvery. Its slightly pinkish skin is much sought after, as are its eggs. The French refer to the yellowfin tuna as the albacore, which leads to certain amount of confusion.
The Bonito has a rather small-elongated body that is rarely more than 50 centimetres long and usually weighs less than 2½ kilograms. The dark blue oblique stripes that adorn its sides make it very easy to identify. The lower half of its body is a silvery colour. It is the most frequently caught species of tuna, and like the bluefin, the yellowfin, and the albacore, it is usually canned. In Japan it is often consumed in the form of dried flakes, which can be stored indefinitely. Its flesh is a dark red colour.
The Yellowfin tuna is a slender fish that usually measures between 60 centimetres - 1½ metres. Its dorsal skin is a dark shade of metallic blue, and its sides and belly are silvery white. As its name suggests, the end of its tail, as well as its second dorsal fin and anal fin, is yellow. Its pale, delicious flesh is usually canned.
The flesh of the tuna is fatty, firm, and dense. Its colour varies from one species to another, as does its flavour, which can be very strong. The flesh located between the two flanks is the finest and most sought-after portion, as well as the most expensive.
History
The tuna has been fished since time immemorial, with rods and harpoons or with a madraga - an enclosure of compartmentalized nets set up permanently along the shore. In ancient times, smoked and pickled tuna were particularly popular.Nutritional Value
Fresh tuna can be lean or moderately fatty, depending on the species. Drained light tuna packed in oil is moderately fatty. Drained light tuna packed in water is lean.Buying
Fresh tuna is sold as steaks, fillets, or pieces. Several varieties of tuna are almost always canned. Tuna is canned solid and in chunks. It can be packed in vegetable oil, broth, or water. Tuna packed in oil is the least dry, but it is also relatively high in fat. About ten different species of tuna are canned, but labels usually distinguish only between "white tuna" and "light tuna." Bluefin and yellowfin tuna should thus be marked "light tuna," while albacore should be labelled "white tuna." The bonito is usually marketed as "skipjack," the common name for the striped bonito. Solid tuna is always more expensive, but cheaper products such as crumbled tuna contain more fragments of bone and skin. When buying tuna, it may be helpful to consider how it is going to be used. If the appearance of the fish is important, buy solid tuna, but the other formats are fine for sauces or tuna salad (with mayonnaise).Quality fresh tuna is easy to recognize. The eyes should appear bright and clear, almost alive. The gills should be reddish, and the skin moist and with tightly adhering, shiny scales. Fresh tuna flesh will be pink or red, without any hint of browning. Fresh tuna never has a rainbow pattern on the surface of the meat. When choosing tuna fillets, steaks, or loins, whether they're fresh or previously frozen, look for moist, translucent (never dried out) flesh. Keep tuna cool on the trip from the market to your house. Never let it stay unrefrigerated for long.
Storage
To store tuna, remove packaging, rinse fish under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Tuna will store well this way for up to two days.When well-wrapped, tuna can be frozen for up to two months in a refrigerator freezer compartment and three to four months in a deep-freeze. Use lined freezer paper and wrap fish tightly with at least two layers of paper. To thaw slowly, unwrap, place fish in pan, cover, and leave for 24 hours in the refrigerator. To thaw more quickly, place the whole fish (in a watertight plastic bag) in a sink with cool running water, allowing about ½ hour per 500g. For fastest thawing, use the defrost cycle of your microwave, allowing 2 to 5 minutes per 500g, with equal standing time in between zaps. Remove the strong-tasting brown streak running through the meat.
Preparing
Freshly caught tuna should be bled as quickly as possible, which can be done by making an incision 2½ - 5 centimetres above the tail. The tuna has a row of bones that juts into the middle of each of its sides. These can be removed by sliding the blade of a knife between them and the flesh. The choice light flesh of the tuna is enclosed in a layer of dark, fatty, strongly flavoured flesh. Removing this layer makes the fish taste milder.Cooking
Fresh tuna is poached, braised, grilled, roasted, and baked in aluminium foil. Tuna is particularly good when steamed or cooked in court bouillon.The secret to successful tuna cookery is to not overcook it; overcooking makes tuna dry out. Whichever of the following cooking methods you choose, your tuna will be cooked when its flesh becomes opaque yet is still moist on the inside.
Baking
Brush with melted butter or oil and season with salt and pepper, or cover with a piquant sauce. Place tuna in a greased baking dish, or wrap in oiled foil and place on a baking sheet. Bake in a preheated 230°C oven 10 minutes per 2.5cm of thickness of the fish.
Barbecuing
Place tuna over hot coals on a well-oiled grill. Baste frequently and turn once halfway through the cooking period. Because tuna is lean compared to other protein-rich foods, it does not exude a lot of self-basting fat. Be sure all grills, baskets, racks, and foil are well-oiled to ensure easy handling of tuna while barbecuing.
Grilling
Place seasoned tuna filets or steaks on a well-greased grill tray and brush with oil. Cook under preheated grill about 10 to 12.5cm from heat until the flesh is opaque yet moist on the inside.
Pan Frying
Heat a pan, add a small amount of hot butter or oil, and brown uncoated tuna steaks or fillets, turning once after 3 to 4 minutes and cook the other side 3 to 4 minutes.
Poaching
Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip tuna in, then cover pan and keep liquid at a simmer for about 8 minutes per 2.5cm of thickness.
Steaming
Place tuna on a greased perforated rack over 2.5 to 5cm of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time.
Using
Before tuna with strong-tasting flesh is cooked, it should be soaked for several hours in lightly salted water, then marinated in a mixture of lemon juice and herbs. Tuna is easier to digest if it is poached for about 10 minutes before being cooked. Avoid recipes that increase its fat content. Tuna is one of the main ingredients in vitello tonnato, an Italian dish that also contains cold veal, anchovies, capers, and mayonnaise. The Japanese are particularly fond of raw tuna, which is used in sashimi and sushi. Prepared in a variety of ways, canned tuna is used in salads, sandwiches, sauces, omelettes, and quiches and is also cooked au gratin.Other Notes
Tuna Steak
