Tuna
Tuna: a fish that provides protein and a clean, marine flavour, suitable for quick and precise cooking.
What it offers and why to use it
Tuna: a fish that provides protein and a clean, marine flavour, suitable for quick and precise cooking. Remove bones, pat dry, and avoid overcooking. It can be cooked in the oven, on the grill, steamed, in parchment paper, in a stew, or preserved.
A marine flavour, ranging from mild to intense, and a flesh that can be lean or fatty, depending on the species.
From shopping to cooking
Choose
When buying tuna, look for whole fish with bright eyes, red gills, moist skin, and a subtle marine odour; for steaks, look for firm flesh and no dry edges.
Store
Refrigerate at 4°C or less, in a very cold and sealed container, and cook or freeze within 1–2 days. Always defrost in the refrigerator.
Prepare
Remove bones, pat dry, and avoid overcooking. It can be cooked in the oven, on the grill, steamed, in parchment paper, in a stew, or preserved.
How to make the most of it
Good pairings
Pairs well with citrus fruits, olive oil, garlic, parsley, potatoes, tomatoes, white wine, and vegetables.
How to substitute it
If you don't have tuna, substitute with another fish with similar fat content and thickness to maintain the cooking time and juiciness.
Recipes with tuna
Air-fryer tuna and pepper hand pies
Air fryer
Air-fryer tuna and egg turnovers
Air fryer
Air-fryer tuna and piquillo pepper loaf
Air fryer Includes 3 h chilling
Air-fryer avocado and tuna wrap
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